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Cinnamon Ghee Roasted Sweet Potatoes and Butternut Squash Recipe (No added sugar)

This dish is like a dessert to me! It’s sweet, warm, soft, and buttery.

But it has zero added sugar, and the ghee and cinnamon in this recipe help to ensure your blood sugar doesn’t spike too much from eating the sweet potatoes and butternut squash (of course you might still want to avoid this dish if you have blood sugar issues).

Best of all, this recipe works even if you only have sweet potatoes or only have butternut squash!

Cinnamon Ghee Roasted Sweet Potatoes and Butternut Squash Recipe

Cinnamon Ghee Roasted Sweet Potatoes and Butternut Squash Recipe (No added sugar)

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 1 sweet potato, peeled and cubed
• 1/4 to 1/3 butternut squash, peeled and cubed (equivalent amount to sweet potatoes)
• 3–4 Tablespoons ghee, melted
• 1/2 Tablespoon cinnamon

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Instructions

1. Preheat oven to 400F.
2. Add the cinnamon to the melted ghee and stir.
3. Place the the sweet potato and butternut squash cubes on a baking tray (line it with aluminum foil to avoid scrubbing the tray later).
4. Pour the cinnamon ghee mixture onto the sweet potato and butternut squash cubes and rub in so that all the cubes get covered.
5. Bake in oven for 15 minutes and then gently turn them a little. Bake for another 10-15 minutes and check on how soft they are. They should be very soft (exact baking times will depend on how big you cut the sweet potato and butternut squash cubes). Bake for longer if necessary.

Notes

You could just use one root vegetable if you prefer (e.g., change the butternut squash to another sweet potato).

Nutrition

• Serving Size: 1/2 cup