Cinnamon-Baked Sweet Potato with Avocado
A simple, nutrient-packed breakfast or side dish featuring naturally sweet baked sweet potatoes topped with creamy avocado. This American-inspired Whole30 recipe, ready in about 60 minutes, pairs sweet potatoes, olive oil, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, scrubbed and pierced sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1 ripe, pitted and sliced avocado
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 2 medium sweet potatoes on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp ground cinnamon. Toss to coat evenly.
- Step 2: Bake for 40-50 minutes, or until sweet potatoes are tender when pierced with a fork.
- Step 3: Remove from oven and cut each sweet potato in half lengthwise. Season with 1/4 tsp sea salt and 1/8 tsp black pepper.
- Step 4: Place 1 sliced avocado on top of each sweet potato half. Serve immediately.
