Super Easy Roasted Cinnamon Sweet Potatoes
At the Trowbridge household, we have learned how to manipulate herbs, spices and seasoning combinations to keep some of our staple items from becoming boring and repetitive. Sweet potatoes can be challenging if you’re used to using butter and marshmallows to bring all of the flavor, but once you get the hang of it, you can get a ton of mileage without needing to add a boatload of extra calories. These cinnamon-sugar inspired sweet potato wedges are a staple for an easy side dish and are super simple to prepare, especially if you like to meal prep in bulk.
What you need:
- 4-5 large sweet potatoes
- 1tbsp sea salt
- 1 1/2 tbsp extra virgin olive oil
- 2tbsp cinnamon
- 3-4 packets Stevia or other sweetener (optional)
Preheat your oven to 400 degrees. While the oven is preheating, slice your sweet potatoes into quarters or smaller (I like to quarter them first and then cut them down into 1″ or so wedges from there).
Add the sweet potatoes to a mixing bowl, then add the salt, cinnamon, olive oil and Stevia (if desired). Make sure all of the sweet potatoes are evenly coated.
Add to a non-stick cooking sheet, or add parchment paper if you don’t have a non-stick sheet available. Put into a thin layer, if you stack them too high they won’t cook as evenly.
Roast for 60 minutes in the oven or until they pierce easily with a fork.
Check out the full video walkthrough of how to prep these below!
Per each 100g serving:
- 130 calories
- 3g protein
- 2g fat
- 25g carbs
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