Cinnamon-Baked Sweet Potatoes with Avocado Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A satisfying dessert that avoids Whole30 reintroduction pitfalls with natural sweetness and healthy fats. This mediterranean-inspired whole30 ready in about 30 minutes blends large, pitted and mashed avocado, cinnamon, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 (12 oz total), peeled and sliced into 1/4-inch rounds sweet potatoes
• 1 large, pitted and mashed avocado
• 1 tsp cinnamon
• 1 tbsp lime juice
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 12 oz sliced peeled sweet potatoes with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/2 tsp cinnamon on a baking sheet, spreading in a single layer.
2. Step 2: Roast for 20 minutes until golden and crisp around the edges, flipping halfway through cooking until tender when pierced with a fork.
3. Step 3: While potatoes roast, mash 1 large pitted avocado with 1 tbsp lime juice, remaining 1/2 tsp cinnamon, 1/4 tsp sea salt, and a pinch of black pepper until smooth and creamy.