Cranberries and Sweet Potatoes
- 6 cups sweet potatoes - peeled and cut into cubes
- 8 ounce bag of cranberries (Option: wait until after you roast the potatoes and then mix in dried cranberries!)
- 1 tablespoon coconut oil, melted (Option: swap coconut oil for olive oil)
- 1 tablespoon maple syrup (this is optional if you are cutting back on sugars)
- 2 teaspoons cinnamon
- 1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated.
Sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper.
Roast for 40 minutes or until you can easily pierce the potatoes with a fork. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt.