Summer Snacktime: Cinnamon and Turmeric Roasted Sweet Potatoes Recipe

The sweet potatoes in this week’s #CURESummerSnacktime recipe can be served as a savory snack or a satisfying side dish.
BY Jessica Skarzynski
PUBLISHED August 07, 2019
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.

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



Yield: 4 servings 

Sweet Potatoes with Turmeric and Cinnamon Recipe Ingredients

3 medium-large sweet potatoes
2 Tbsp. turmeric
2 Tbsp. cinnamon
2 Tbsp. thyme
Salt and pepper to taste
2-4 Tbsp. extra virgin olive oil

Sweet Potatoes with Turmeric and Cinnamon Recipe Directions

• 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: 
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