Cinnamon Roasted Japanese Sweet Potatoes (Vegan + Gluten-Free)
These Cinnamon Roasted Japanese Sweet Potatoes are the naturally sweet, fiber-filled snack you didn't know you needed in your life.
- 1 large Japanese sweet potato
- 1 Tbsp coconut oil or olive oil
- 1 tsp ground cinnamon
Preheat the oven to 425 degrees. Wash and scrub the sweet potato well. I use a scrub brush to clean the skin well. Cut the sweet potato into rounds about 1/2″ thick. The most important thing is that they are all relatively the same thickness, which will help them to roast evenly and prevent burning.
Cover a large baking sheet with parchment paper.
Add the sweet potato rounds to a large mixing bowl, along with the olive oil and ground cinnamon. Using a wooden spoon, stir everything well to ensure that all pieces of sweet potato are coated with the oil and cinnamon.
Lay the sweet potato rounds out on the parchment paper covered baking sheet and place into the oven. Roast for about 18 minutes, then flip the rounds over and roast for about 10-15 minutes longer, depending on the size and thickness of your sweet potato rounds. Pierce the sweet potato with a fork to make sure they’re cooked through (the thicker ones may take a bit longer).
Allow the sweet potato rounds to cool thoroughly before placing them into a covered container in the refrigerator where they’ll keep for the week (if you don’t eat them all before).