Crispy Sweet Potatoes Cinnamon (Print Version)
Golden sweet potatoes roasted with cinnamon, olive oil, and spices for a crisp, flavorful side.
# What You Need:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into ½-inch cubes
→ Oils & Fats
02 - 2 tbsp olive oil
→ Spices & Seasonings
03 - 1 tsp ground cinnamon
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
06 - ½ tsp smoked paprika (optional)
→ Sweetener
07 - 1 tbsp maple syrup or honey (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the sweet potato cubes with olive oil, ground cinnamon, sea salt, black pepper, and smoked paprika if using. Add maple syrup or honey for extra caramelization if desired.
03 - Spread the seasoned sweet potatoes evenly in a single layer on the prepared baking sheet, avoiding crowding to ensure even roasting.
04 - Roast for 25 to 30 minutes, tossing halfway through, until the edges are crisp and caramelized and the interior is tender.
05 - Remove from oven and allow to cool slightly for a few minutes before serving.
# Expert Tips:
01 -
- Ready and roasted in under 45 minutes, no fussing or hovering required.
- The cinnamon transforms ordinary sweet potatoes into something that feels indulgent without any real effort.
- They work as a weeknight side, a snack straight from the pan, or the base of something bigger.
02 -
- Crowding the pan is the biggest mistake—those potatoes need air and space to crisp up properly, so resist the urge to pile them high.
- If you want extra crunch, finish them under the broiler for 2 or 3 minutes, but stay close and watch them carefully so they don't burn.
03 -
- Cut all your sweet potatoes to roughly the same size so they roast evenly and finish at the same time—uneven pieces mean some are burnt while others are underdone.
- Don't skip the halfway toss; those few moments of stirring make the difference between unevenly cooked and perfectly caramelized on all sides.