Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew Drizzle

white bowl with gold colored spoon full of Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew drizzle

My time in New York inspired this Roasted Pineapple and Sweet Potatoes recipe. It's a city that holds a special plate in my heart.  I have watched from afar through the COVID crisis as the city hurt. But I've also watched with admiration while they have so powerfully bonded together.

My book publisher's office is in the city, and I do media interviews a couple of times a year in New York. My time there is always full of anticipation of something greater for my message and my business. It's always so invigorating landing on the ground there! It's full of passion and a drive that's unique to that city.

A Safe Place To Eat

On one of my early trips back in 2014, I stumbled upon the flagship restaurant for Hu Kitchen. This was long before they were creating the awesome paleo treats that are sold in stores. The flagship store had a sign out front that said: “It's time to get back to the way humans ate, before industry ruined food.” I was sold! The sign also boasted that all of the menu items were free of soy, refined sugar, gluten, canola oil, gmo, and dairy and that the meats were grass-fed and poultry and eggs were organic.  Immediately, I fell in love with the vision and mission they have to make real food with minimal processing.

Honestly, Hu Kitchen is my first stop when I land in Manhattan. During a busy day full of meetings, you can find me there more often than not. I'll be there for breakfast and then again for lunch. There was a day where I walked to all of my meetings all over the city and I was exhausted by the end of the day to try to find somewhere safe to eat, so I utilized a delivery service to have Hu Kitchen brought to my hotel. Three meals in one day!

I also finished the edits for my second cookbook Meals Made Simple there. Hauled up in a corner on the top level for nearly 5 hours editing and typing away!

white bowl with gold colored spoon full of Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew drizzle

My Favorite Side Dish

My favorite side dish that they offer is the Roasted Pineapple with a Cinnamon Cashew Drizzle. This dish is just roasted pineapple with a light drizzle of cashew cream. Roasting the pineapple brings out the sweetness, and the cashew cream balances the tartness. I love how tender the pineapple gets after cooking. It always feels like a dessert and indulgent, but it's super simple.

I loved to get their almond flour-crusted chicken tenders or rotisserie chicken, load up my plate with other roasted veggies, and enjoy the pineapple as my dessert. With a chocolate bar tucked in my purse for the walk back, of course.

white bowl with gold colored spoon full of Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew drizzle

A Personal Twist

We've been eating a ton of pineapple lately, and I decided to recreate my favorite at home, with my own spin on it. I added sweet potatoes and tossed them in a little coconut oil and spices before roasting everything. 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.

Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew Drizzle


SERVES: 4 to 6

Cuisine: Vegetarian

Category: Side Dish

PREP TIME: 15 mins

COOK TIME: 19 mins TOTAL TIME: 34 mins


*for SCD- substitute sweet potatoes for butternut squash


  1. 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.
  2. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  3. Toss the pineapple and blanched sweet potatoes with the coconut oil, 1/4 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.
  4. Whisk together the cashew butter, melted ghee, 1/4 teaspoon cinnamon, and maple syrup. Drizzle 2 tablespoons of the sauce over the roasted sweet potatoes and pineapple and serve the remainder on the side.

Keywords: scd friendly, paleo diet, side dish, against all grain, danielle walker, healthy recipes, clean eating, vegetarian, whole30, vegan cuisine

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