Sweetly Roasted Sweet Potato Chunks


As the weather slowly begins to change and summer drawers to a close, I’m finding myself craving warmer breakfasts again. There’s something comforting about tucking into a warm breakfast bowl with a large mug of tea before I tackle the day ahead.  For me, sweet potato is such a comfort food. Whether it’s roasted, mashed, baked or in fritters, I love it. This orange-fleshed root vegetable has such a unique taste and is also packed full of nutritional benefits too. According to WHFoods, one medium sweet potato (approx. 200g) provides over 200% of our daily-recommended intake of Vitamin A and over 50% of our daily-recommended intake of Vitamin C.  Orange-fleshed sweet potatoes are also a valuable bioavailable source of beta-carotene (a precursor of vitamin A). Vitamin A is integral for good vision, strong immunity and general health, so all the more reason to make sure we consume sufficient amounts of it in our diets!

As well as being nutritious, sweet potatoes are undeniably delicious. I don’t think I’ve anyone (yet) who doesn’t like them! They’re naturally much sweeter than the regular British spud, making them an excellent choice for breakfast. I really enjoy having leftover baked sweet potatoes for breakfast (when I remember to pop a few extra spuds in the oven). However, I recently decided to try some slightly different - sweetly roasted sweet potato in bite-sized chunks. What could be better than sweet potato combined with coconut oil, honey, cinnamon and a pinch of salt. It’s so simple, but so good. Honestly, you’ll love it. I like to build myself a quick breakfast bowl with the sweet potato chunks, thick yoghurt, and fresh fruit and then whatever else takes my fancy. Muesli, granola, snack bars, nut butters... If you’ve got the chunks ready to go, then you’ve got yourself a really yummy breakfast ready to go in under two minutes flat. It’s a breakfast lover’s heaven. Tempted yet?

Sweetly Roasted Sweet Potato Chunks


Serves 2 (easily doubled)

Time: 45 minutes

Gluten Free, Vegan (option)


  • 2-3 medium sweet potatoes, cut into 1-inch cubes (peeled if desired)
  • 2 tbsp. coconut oil
  • 1 tbsp. honey or maple syrup
  • 1 tsp. cinnamon
  • A pinch of salt


  • Preheat the oven to 180 C (350 F). 
  • Melt the coconut oil in a small dish or mug.
  • Drizzle the melted oil, honey, cinnamon and salt over the potatoes. Mix well to coat evenly.
  • In an ovenproof dish, spread the chunks in a single layer.
  • Roast for 30-40 minutes in the oven until tender, giving them a stir half way through.
  • Serve straight away whilst still warm or refrigerate overnight and serve cold.
  • Enjoy!

I tend to eat a different breakfast bowl each time, depending on my hunger and my mood. Sometimes a simple dollop of yoghurt and handful of granola will do, sometimes I go all out with the toppings. These chunks also make a great snack (I recommend dunking them in peanut butter). Satisfying, nutritious and delicious! How do you like to eat yours? Comment below or tag me on Instagram @mylifeisforliving. I’d love to hear how you get on!

Until next time, 

Hannah x