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Cinnamon Roasted Sweet Potatoes with Fresh Cranberries

Cinnamon and sweet potatoes is a match made in flavor heaven. The signature spice of cinnamon complements the sweet potatoes, and the cranberries add a bright and unique freshness. This is definitely a healthy dish to make for the holidays. If you bring this to Thanksgiving, people are going to wonder why you didn’t bring more!

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h


  • 6 c chopped sweet potatoes
  • 8 oz bag of cranberries
  • 1 tbsp. coconut oil (melted)
  • 1 tbsp. maple syrup
  • 2 tsp. cinnamon
  • 1 tsp. sea salt


  1. Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Sprinkle on cinnamon and 1 teaspoon of sea salt and stir to coat evenly.
  2. Pour onto a cookie sheet lined with parchment paper. Roast for about 40-50 minutes, or until a fork tender. Remove from oven and sprinkle with a little sea salt to taste. Enjoy!