Roasted Sweet Potatoes Cinnamon (Print Version)
Tender sweet potatoes roasted with cinnamon sugar for a flavorful, easy-to-prepare side dish.
# What You Need:
→ Vegetables
01 - 2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes
→ Oils & Fats
02 - 2 tablespoons olive oil (or melted coconut oil)
→ Spices & Sweeteners
03 - 2 tablespoons granulated sugar (or coconut sugar)
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon fine sea salt
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil until evenly coated.
03 - Combine sugar, ground cinnamon, and sea salt in a small bowl.
04 - Sprinkle the cinnamon sugar mixture over the sweet potatoes and toss until all pieces are well coated.
05 - Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
06 - Serve hot, optionally garnished with extra cinnamon or chopped fresh herbs.
# Expert Tips:
01 -
- The edges get crackling and caramelized while the insides stay buttery soft, giving you textural contrast in every bite.
- It comes together in under an hour with just one pan and five ingredients you probably have on hand.
- This dish bridges the gap between side and dessert, so it works equally well with savory mains or as a simple, naturally sweet treat.
02 -
- Don't skip turning them halfway—the side touching the pan caramelizes beautifully, but the top needs heat too.
- If your oven runs cool, those last 5 minutes under slightly higher heat will deepen the color and crunch without drying anything out.
03 -
- Cut your sweet potatoes as uniformly as possible so they finish roasting at the same time—a slightly obsessive approach here pays off.
- Don't wash the pan immediately after roasting; let those browned bits cool, then soak with a little water and they'll dissolve easily.