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.
Recipe by (Cooking for) Kiwi & Bean at