Summer Snacktime: Cinnamon and Turmeric Roasted Sweet Potatoes Recipe

Sweet potatoes as a snack? You bet!

The veggies that make up the base of this week’s #CURESummerSnacktime recipe can be served as a savory snack or a satisfying side dish to any meal.

Just like many of our previous snacks, this quick dish can help satisfy your sweet tooth, but the fact that it can also be served hot or cold makes it an easy-to-prepare, versatile addition to your recipe box. In addition to the high dietary fiber content of the sweet potatoes, turmeric is an antioxidant with anti-inflammatory properties that can be beneficial to those dealing with cancer and its treatments.

Sweet Potatoes with Turmeric and Cinnamon Recipe

Give this recipe from our oncology dietitian friends at the John Theurer Cancer Center a try and be sure to share your creations on social with the hashtag #CURESummerSnacktime!

Sweet Potatoes with Turmeric and Cinnamon Recipe Ingredients

Yield: 4 servings 3 medium-large sweet potatoes

2 Tbsp. turmeric

2 Tbsp. cinnamon

2 Tbsp. thyme

Salt and pepper to taste

Sweet Potatoes with Turmeric and Cinnamon Recipe Directions

2-4 Tbsp. extra virgin olive oil• Preheat oven to 400 F

• Peel sweet potatoes, cut into bite size pieces and place in a large bowl.

• Add olive oil and toss to lightly cover the potatoes

• Add spices, herbs, salt, pepper

• Place on a sprayed baking sheet and bake for 45-60 minutesTop of Form

Ready to try our other Summer Snacktime creations? Check out our recipes for:

• Patriot Yogurt Pops
• Quinoa and Kale Cakes
• Coconut and Tropical Fruit Chia Pudding
• Middle Eastern Yogurt Dip with Beets
• Dark Chocolate Frozen Banana Bites