Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew Drizzle
Roasted Pineapple and Sweet Potatoes makes such a great summer side-dish, but I also feel like it would be great with apples during the fall. After the veggies and fruit are roasted, they're drizzled with a mildly sweet cinnamon cashew cream.
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Ingredients
1 pound garnet sweet potato, scrubbed clean, or butternut squash, cut into 1-inch cubes*
1 small pineapple, cored and peeled and cut into 1-inch cubes (about 3 cups)
3 TBSP melted coconut oil
½ tsp ground cinnamon
¼ tsp sea salt
¼ tsp chili powder
⅛ tsp ground coriander
¼ cup raw unsweetened cashew butter
1TBSP melted ghee
2 tsp pure maple syrup or honey†
454 grams garnet sweet potato, scrubbed clean, or butternut squash, and cut into 2.5 cm cubes*
1 small pineapple, cored and peeled and cut into 2.5 cm cubes (about 510 grams)
3 TBSP (15 ml) melted coconut oil
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1.25 ml) sea salt
¼ tsp (1.25 ml) chili powder
⅛ tsp (0.6 ml) ground coriander
62.5 grams raw unsweetened cashew butter
1TBSP (15 ml) melted ghee
2 tsp (10 ml) pure maple syrup or honey†
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Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Bring a pot of water to a boil.
- Blanch the sweet potatoes for 2 minutes, then remove immediately with a mesh skimmer.
- Place the potatoes on a clean towel to dry.
- Toss the pineapple and blanched sweet potatoes with the coconut oil, ¼ teaspoon cinnamon, sea salt, chili powder, and coriander.
- Roast in the oven for 15 minutes.
- Toss and return to the oven for an additional 15 minutes.
- Turn the oven to broil and cook 2 minutes longer, until the sweet potatoes are browned.
- Transfer to a serving bowl.
- Whisk together the cashew butter, melted ghee, ¼ teaspoon cinnamon, and maple syrup.
- Drizzle 2 tablespoons (30 ml) of the sauce over the roasted sweet potatoes and pineapple and serve the remainder on the side.
Nutritional Info
Storage
Notes
*For SCD, use butternut squash †For SCD, mSCD, and IBD-AID, use honey.
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