Roasted Sweet Potatoes Cinnamon (Printable)

Tender sweet potatoes infused with warm cinnamon and roasted to golden perfection as a flavorful side.

# What You'll Need:

→ Vegetables

01 - 2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes

→ Oils & Fats

02 - 2 tbsp olive oil

→ Spices & Seasonings

03 - 1½ tsp ground cinnamon
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper

→ Optional

06 - 1 tbsp maple syrup or honey
07 - ¼ tsp ground nutmeg

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes with olive oil, cinnamon, salt, and pepper until evenly coated. Add maple syrup or honey and nutmeg if desired.
03 - Spread the coated sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
05 - Serve warm, optionally garnished with a sprinkle of cinnamon.

# Expert Advice:

01 -
  • Sweet potatoes get crispy on the outside and stay creamy inside without any fuss.
  • The cinnamon brings out their natural sweetness in a way that feels cozy, not cloying.
  • You can prep everything in one bowl and walk away while the oven does the work.
02 -
  • Cut the cubes as evenly as you can, I learned this after ending up with some burnt bits and some that were still hard.
  • Don't skip the flip halfway through, the bottoms will scorch and the tops will stay pale.
  • If your oven runs cool, bump the temperature up by 10 degrees or give them an extra five minutes.
03 -
  • Use a light hand with the maple syrup, too much and they'll turn sticky instead of caramelized.
  • Taste a piece before serving and adjust the salt or cinnamon, every batch of sweet potatoes is a little different.
  • If you're making a double batch, use two trays and switch their oven positions halfway through for even roasting.

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