Why not bring the beautiful spices of Christmas into the New Year with you? There is a reason we add cinnamon, nutmeg, and ginger to so many holiday dishes: these spices are warming, making us feel warm and cozy from the inside out. And just because the holidays are over, that doesn't mean the cold temperatures are suddenly gone! Adding cinnamon and cayenne to these roasted sweet potatoes is a total January winner.
I add the prepped sweet potatoes to all my bowls right now, throw them into salads, and have them with some colorful broccoli. Yummy! Run into your kitchen and makes these right now. And as always with these roasted recipes, prep them, toss them into the oven, and walk away. Yes, the sweet potatoes needs to roast for an hour, but you can walk away, bathe your children, finish up your work project, catch up on your Grey's Anatomy or make this hour part of a bigger food prep session.
Preparation time: 90 minutes
Makes 4 side servings:
3 sweet potatoes
1 1/2 Tbsp virgin coconut oil
1 Tbsp ground cinnamon
1/2 tsp ground cayenne
Pre-heat the oven to 200°C/ 400°F, and line a baking tray with parchment paper.
Peel the sweet potatoes, and chop them into bite sized cubes. Make sure you don't cut them too big, then they will take forever to roast, and you might starve to death in the meantime! I like to cut them about the size of the tip of my thumb - just to give you an idea.
Then toss the sweet potatoes with the oil, cinnamon, and cayenne in a big bowl until well coated.
Spread evenly on the baking tray, and put in oven for the next hour. If you remember, toss and turn them a little bit at the 30 minute mark. They should come out super soft in the inside, with a little crisp on the outside, and looking a bit browned.
Once you take them out, season with sea salt, and serve or store until you want to throw them into everything.