Meal Prep Cinnamon Sweet Potatoes

Welcome back to Whole Health Wednesdays, your midweek pick-me-up where health meets taste and simplicity. As the heart of autumn embraces us with its crisp air and golden hues, we find comfort in foods that nourish the soul and treat the taste buds. Today, we’re spotlighting a versatile superfood that wears the season’s colors proudly: the sweet potato.

Packed with fiber, vitamins, and a natural sweetness, sweet potatoes are the root vegetable that come with a wealth of health benefits. But let’s take it up a notch by adding a sprinkle of cinnamon — not just for its cozy, spiced warmth, but for its antioxidant prowess, too.

In this week’s installment, we’re excited to share a Cinnamon Roasted Sweet Potatoes recipe that’s been thoughtfully tweaked for your meal-prep needs. Perfect for anyone on the go who doesn’t want to compromise on nutrition or flavor. These sweet potatoes are easy to make in a big batch, supremely delicious, and are the perfect complement to almost any meal, keeping you fueled and satisfied throughout the week.

So grab your apron, and let’s turn those sweet potatoes into a dish that’ll make your Wednesday whole lot healthier and your meals a whole lot happier!

Ingredients:

• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup of olive oil or melted coconut oil
• 1 tablespoon of ground cinnamon
• 1 teaspoon of sea salt
• Optional: A pinch of cayenne pepper for a little kick
• Optional: A drizzle of honey or maple syrup for added sweetness
• Optional garnishes: Chopped nuts, seeds, or fresh herbs

Instructions:

1. Preheat Oven: Set your oven to 375 degrees F (190 degrees C).
2. Prepare Sweet Potatoes: Rinse the sweet potato cubes under cold water and pat them dry.
3. Season: In a large mixing bowl, combine the sweet potatoes with the oil, cinnamon, salt, and any optional ingredients (cayenne pepper, honey/maple syrup). Toss to coat.
4. Batch Roast: Since you’re meal prepping, you might need to use two baking sheets to accommodate all the sweet potatoes. Spread them out in an even single layer, using parchment paper for easy cleanup.
5. Roast: Place the sweet potatoes in the oven and roast for 25-30 minutes, turning them halfway through, until they are tender and golden.
6. Cool Down: After roasting, let the sweet potatoes cool completely before packing them away. This prevents excess moisture from building up, which can make them soggy.
7. Pack: Divide the roasted sweet potatoes into meal prep containers. If you’re planning to eat them within the next 3-4 days, you can keep them in the refrigerator. If you’re prepping for the long term, you can freeze them in airtight containers.
8. Reheat: When you’re ready to eat, you can reheat the sweet potatoes in the microwave until warm. If you prefer to reheat in the oven, spread them on a baking sheet and warm at 350 degrees F (175 degrees C) for about 10-15 minutes.
9. Serve: Enjoy the sweet potatoes as part of your meals throughout the week. They can be a side dish, mixed into salads, added to burrito bowls, or even mashed after reheating for a different texture.

Additional Meal Prep Tips:

• Variety: To avoid meal fatigue, consider roasting different spices with separate batches. For instance, one batch with cinnamon, another with smoked paprika, and another with herbs.
• Storage: Keep them in airtight containers to maintain freshness.
• Freezing: If you choose to freeze them, try to use them within a month for the best quality.

By following this meal prep version of the recipe, you’ll have a versatile and healthy component ready to go for your meals throughout the week!