Cinnamon Maple Roasted Sweet Potatoes are one of the best ways to enjoy the flavors of the fall the healthy way. Â Perfect as a side dish, to throw in bowls, or even salad!
Hi, Friends! Â It’s time for another Recipe Redux post! Â Check out this month’s theme:
First Cooking Recollections
Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.
How I Learned To Cook
When I think about the first things that I learned to cook this is what comes to mind:
- mac and cheese
- top ramen
- cereal
- frozen meals
- canned green beans
- boxed cupcakes for my birthday
I don’t remember helping make anything in the kitchen at any time. Â I’m not sure if I wasn’t invited or didn’t want to but either way, I could barely cook eggs when I got to college. Â Thankfully, my Grandpa loaded me up with a meal pass and I could eat at the sorority so I didn’t starve. Â In fact, I did the oppositive of starve, I gained weight. Â When I started to lose the weight I relied a lot on frozen meals and 100 calorie packs of cookies. Â However, little by little I became interested in more filling healthy foods like vegetables. Â Learning to cook has truly been a process of trial and error over the past five years. Â In fact, I’m still learning even simple things, like how to bake chicken.
I think what I did was find recipes that seemed easy and made me think “I can do that.” As I tried them I built up the confidence to try recipes with more steps and more ingredients.  Now, I’m to the point that I have enough experience to know potatoes are hardy little buggers and I can crank that heat up to 400F and bake until they are tender.
I can create my own recipes with confidence that they will taste good and won’t be total flops. Â However, that only came from trying things on my own and having total flops. Â Whole batches of muffins, eggs, and stews in the garbage due to too much salt, not cooked enough, and so on. Â The first time I made my own quiche recipes I practically sat in front of the oven praying for the eggs to set for 45 minutes.
My point is if you want to learn to cook. Â Start with the easy stuff and work your way up. Â You may read a recipe wrong and do something wrong, that’s okay it’s all in the process of learning!
I recommend starting to learn to cook staple ingredients like chicken, potatoes, rice, fish and veggies first. Â Cook ingredients, like these sweet potatoes, that you will be excited to eat and can be used in multiple ways.
For example, I make a batch of these almost weekly for our meal prep and use them as a side dish, in a salad, in a bowl or sometimes for a snack. Â I love how they make the house smell of warm coconut cinnamon and add a zest of fall flavor to any meal!
Cinnamon Maple Roasted Sweet Potatoes
Cinnamon Maple Roasted Sweet Potatoes
Ingredients
- 3 medium sweet potatoes cut into wedges
- 1/4 cup coconut oil
- 2 T maple syrup
- 1 T cinnamon
Instructions
- Preheat oven to 400F.
- Toss sweet potatoes in coconut oil, maple syrup and cinnamon. Spread evenly across foil lined baking sheet.
- Bake 10-15 minutes, toss and bake another 5-10 minutes until potatoes are fork tender.
Nutrition
Don’t forget it, pin it!
Deanna Segrave-Daly says
And look how far you’ve come 🙂 And why have I never put cinnamon on sweet potatoes?? YUM!