The Sideshow: Coconut Cinnamon Roasted Sweet Potatoes

Coconut Cinnamon Sweet Potatoes |

Global “warming” is not living up to its name right now. And I know it’s not terribly PC to make light of environmental degradation and ozone depletion, but hey, if it was going to happen anyway could it not have sent the “warming” up here where we need it the most?

In a cruel turn of events, this recent cold snap happened to coincide with our “Family Day” long weekend. Lucky are all the parents who got to spend three sub minus 40 degree days holed up with their manic children. Whichever bureaucrat dreamed up a February statutory holiday clearly has never pulled a one year old out of the pantry 47 times in one afternoon. (The Beansprout recently discovered the pantry, and is totally obsessed with opening it up, climbing in and finding the ONE bag of seeds or grains that isn’t secured by a twist tie. Ugh.)

I’m not joking that the only family excursion we made last weekend was a trip to the local dim sum joint—Kiwi pulled the family-mobile right up to the restaurant door; we piled in, carb loaded and then drove home again. Spring can’t come soon enough. 

Coconut Cinnamon Sweet Potatoes |

It has been a really long while since I added anything new to my “Sideshow” collection of side dishes, so I thought I’ve move this train there for today. Talking about side dishes isn’t one of the more exciting things that I do on this blog but it’s arguably one of the most useful. If you ever blank-stared at your pantry wondering what the heck you were going to serve aside those chicken breasts (brown rice again?), then you will no doubt agree.

Coconut Cinnamon Sweet Potatoes |

Potatoes are sort of a fall-back or obvious side dish, but it’s easy to get them wrong. Or better yet it’s easy to get them sucky. And boring. Boring potatoes are not worth making. These Coconut Cinnamon Roasted Sweet Potatoes are not sucky or boring, but they are super fast and simple and just about everything else you want in a weeknight side. I’ve served them to dinner guests even, and had requests for the recipe at that, so apparently they do double duty as a dinner party dish, too.

They have the added advantage of smelling faintly dessert-like, so your kids will think you are making them pie, when really you are making them a big ol’ pile of nutrient-packed veggies. Sneaky.

Coconut Cinnamon Sweet Potatoes |

I like to serve them with a little dish of spicy sriracha mayo for dipping—the creamy and spicy nicely complement the sweet and cinnamony—but this is totally optional, of course.

Stay warm, friends. Sunnier days are not far away.

Coconut Cinnamon Roasted Sweet Potatoes
Prep time
Cook time
Total time
These cinnamony-sweet roasted sweet potatoes are a regularly requested side dish in my house. You should use one of those deep orange sweet potatoes (often called a "garnet yam" though they are not in fact a yam at all) and keep the skin on for extra nutrients and easy prep (no peeling!). Rinse and dry the potatoes very well before you chop them up---residual water will prevent the potatoes from browning. The sriracha mayo dip is optional but delicious.
Serves: 4
  • 1½ pounds sweet potatoes (garnet yams), unpeeled and chopped into 1 inch chunks
  • 1½ tablespoons virgin coconut oil, melted
  • ¼ teaspoon cinnamon
  • Salt, to taste
  • For the sriracha mayo:
  • 2 tablespoons mayonnaise
  • ½ to 1 teaspoon sriracha (depending on how spicy you like it)
  1. Preheat your oven to 400 degrees.
  2. Spread the chopped sweet potatoes on a parchment-lined baking sheet. Mix the coconut oil and cinnamon and drizzle over top. Use your hands to combine the potatoes and cinnamon-oil until the potatoes are evenly coated.
  3. Pop the baking sheet into the oven for about 20 minutes or until the potatoes are fork-tender and brown. You can turn the oven up to broil for the final few minutes if you want to get them a bit crispier.
  4. Sprinkle with salt to taste and serve hot.
  5. For the sriracha mayo: combine the mayonnaise and sriracha in a small dish and serve as a dip on the side.


14 Responses to The Sideshow: Coconut Cinnamon Roasted Sweet Potatoes

  1. Julie July 11, 2018 at 6:43 pm #

    I like you almost as much as Pioneer woman. Let’s give it a go!

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  3. Thalia @ butter and brioche February 20, 2015 at 4:06 pm #

    What a delicious way to cook and eat sweet potatoes. I usually roast sweet potatoes but never have thought to add the spice of cinnamon before – so next time I make some I will be following your recipe!

  4. Shareba @ In Search Of Yummy-ness February 20, 2015 at 12:53 pm #

    I honestly believe that sriracha mayo was made for sweet potatoes! I LOVE pairing those two things together.

  5. Michelle February 20, 2015 at 12:10 pm #

    Ha, for a change we had decent weather during the holiday weekend… we went to Jasper and decided we were going to do a canyon walk… ah, guess what, plus figures weather meant that it was less of a walk and more of a slide. Fun though.

    These potatoes look divine. Adz will only eat sweet potatoes, and I know these will definitely go down a treat. Thanks for sharing, Sarah.

  6. Anna (Hidden Ponies) February 20, 2015 at 11:41 am #

    I actually find it impossible to imagine how cold it is in other parts of Canada with the ridiculously spring-like weather we have in the Fraser Valley…but you have my sympathy 🙂 We love roasted sweet potatoes, and this sounds like a great new flavour to try!

  7. Shauna February 20, 2015 at 10:18 am #

    I love roasted sweet potatoes. Never thought of adding cinnamon and coconut oil- yum!

  8. Chelsea @ Chelsea's Healthy Kitchen February 20, 2015 at 10:06 am #

    I love sweet potatoes! And it’s funny because I’ve made them with coconut oil and I’ve made them with cinnamon, but never with the two ingredients at once. I can already taste how good these are!

    I am so over this weather. Ugh!

  9. suki February 20, 2015 at 9:27 am #

    Sweet potato fries are my fav 🙂 now i will try these roasted ones!

  10. ceecee February 20, 2015 at 9:15 am #

    Love any roasted root veggie. Have all these ingredients so will make this weekend.

  11. Hector February 20, 2015 at 8:58 am #

    We love Sweet potatoes at home. Specially baked!! We have a “fried” version that will definitely go very well with this coconut – cinnamon twist. I see some baking being done tonight just to try this one out.

    Our fries version:

  12. Simply called food February 20, 2015 at 8:24 am #

    They look perfectly roasted! Looks really yummy! #FBC

  13. Gwen @ Delightful Adventures February 19, 2015 at 5:44 pm #

    Smart idea to roast the sweet potatoes with coconut oil! Great combo!

  14. Ayngelina February 19, 2015 at 10:43 am #

    I love sweet potatoes, this is a great twist on roasting them.

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