Cinnamon Roasted Yams and Cranberries

6 cups chopped yams

8 ounce bag of cranberries

1 tablespoon coconut oil (melted)

1 tablespoon maple syrup

2 teaspoons cinnamon

1 teaspoon salt

1/4 cup roasted pecans, optional

Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Add roasted pecans if using. Enjoy!