These cinnamon roasted sweet potatoes are sweet, flavorful, take only about 20 minutes to cook, and are a perfect breakfast food on the Bright Line Eating™ food plan.
You can actually roast sweet potatoes without oodles of oil, and they still come out crispy, browned, sweet and flavorful. Did you know? Trust me, I’ve been doing it for years now. These cinnamon roasted sweet potatoes will be a new favorite side dish to round out your breakfast grain (they’re treated like a grain on Bright Line Eating™, or BLE) or added to your lunch or dinner if you’re on maintenance.
For the first few month or so of BLE, I wanted to approach the weight loss plan grain free. Mostly, I wanted to avoid any inflammatory properties that grains may have, and I was happy as a clam to eat sweet potatoes anyway. So every morning back then, (and you can check out my Instagram to prove it), I had sweet potatoes and hummus and berries for breakfast. It was lovely. I had them steamed mainly, and I wish I had had this recipe instead.
Thanks, Mom!
Before I go any further, I have to mention that making cinnamon sweet potatoes stemmed from growing up with mom making these all the time. Except she sliced them thin into rounds, sprinkled with sweet potatoes, and roasted. The aroma took over the whole house in the most delicious way. Thanks, mom – it all started with you 🙂
They’re Simple To Make
This recipe is something you can easily put in the oven and wait while you’re checking email, doing some quick 20-minute yoga, making the bed or doing laundry. It practically makes itself. Plus, who doesn’t love 3 ingredient recipes?
Let’s make the cinnamon Roasted Sweet Potatoes:
About 4 cups sweet potatoes, cut into medium cubes (about 3/4 inch)
A quick spray of oil
1/2 tsp cinnamon
A pinch or two of salt
- Line a baking tray or dish with parchment paper.
- Toss ingredients together, and make sure to arrange them on the sheet in single file.
- Bake at 400 degrees for about 20-25 min. Mine came out perfect at 20 minutes, but gave them an extra quick brown at the 25 minute mark.
Note: The size you make these will influence the cooking time. Make them bigger, they may require more time, for instance.
Makes about 12 oz (divide by 3 servings), which I divide into 3 servings. Make sure you weight it, just to make sure.
Cinnamon Roasted Sweet Potatoes go great with:
- Easy Chana Masala with Kale (see below)
- Cilantro and Herb Chutney
- Plain old hummus, the way I used to eat them when I began Bright Line Eating™ (recipe soon)
- If you’re on maintenance, feel free to add this to your grain portion
Don’t be shy – customize them!
- Greek flavors: use sun-dried tomatoes, garlic powder and oregano. Serve these with feta (or tofu), hummus, and olives.
- Italian flavors: add basil and rosemary, thyme, or simply use Italian seasoning
- Indian flavors: roast with ground cumin, turmeric and coriander. Sprinkle with scallions and cilantro at the end.
- Asian flavors: (and maybe use Japanese sweet potatoes, they’re amazing), serve them with scallions, sesame, and cut up daikon and greens with garlic in place of fruit for breakfast. Serve them with tofu to round out the meal.
- Make them even easier: Simply serve them as “granola” over coconut yoghurt, seeds, and nuts. Voila. My favorite quick morning breakfast.
- And so on….
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Cinnamon Roasted Sweet Potatoes
Equipment
- Baking sheet or pan
- Parchment paper
Ingredients
- 4 cups Sweet potatoes, cut into medium cubes (about 3/4 inch)
- 1 quick spray of oil (such as grapeseed)
- 1/2 tsp cinnamon
- 1 or 2 pinches salt
Instructions
- Line a baking tray or dish with parchment paper.
- Toss ingredients together, and make sure to arrange them on the sheet in single file.
- Bake at 400 degrees for about 20-25 min.
- Mine came out perfect at 20 minutes, but gave them an extra quick brown at the 25 minute mark.
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