Cinnamon Baked Sweet Potatoes
- Cut into approx. one inch (3cm) slices
- Place on lined baking sheet
- Spray or sprinkle with oil of choice.
(I used a coconut oil spray for dessert style, and olive oil drizzle for dinner.)
- Sprinkle with cinnamon
Stick in the oven, Convection at 200 Celsius (or 400 F) and bake until soft in the middle when pricked by a fork, at least 30 minutes. The longer they bake the sweeter and chewier they get, just make sure they’re coated with enough oil to stay moist.
The why:
When it comes to vegetables, I happen to hate sweet potatoes. I have a ‘salt tooth’ so pumpkin, yams, even eggplant didn’t really do it for me. And… then I got back on my health wagon and cut out most things with refined sugar, sticking to agave syrup in my coffee, and that was about it. As anyone who is deprived of sugar or salt would know, the craving for something sweet or salty becomes a privilege in itself. Insert sweet potatoes here.
My husband loves them, and has always known their health benefits; benefits that I have chosen to ignore. They are sweet, sweet is sugar, sugar is bad; they must be bad? Apparently that is not so. It has only taken me a decade to accept this, and now I’m sold. Not in the ‘I’ll choose these over real sugar treats any day!’ but definitely in the ‘What? I’m choosing to diet?? I can’t have chocolate??? Need. Something. Sweet. NOW.’ anger management mode.
Let’s get to the point. There are benefits if you are into fitness. There are benefits if you are into health. And there are surely recipes up the wahzoo. Mine is not the best but it has to be one of the easiest, no mess, no fuss. Serve it with dinner, or serve it as dessert. Surely a few with ice cream, or salted caramel can’t be bad?
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