Roasted Sweet Potatoes Cinnamon (Print Page)

Tender roasted sweet potatoes with a fragrant cinnamon sugar coating balancing sweet and spice.

# What You Need:

→ Vegetables

01 - 2 lbs sweet potatoes, peeled and cut into 1-inch cubes

→ Oils & Fats

02 - 2 tbsp olive oil or melted coconut oil

→ Spices & Seasonings

03 - 1½ tsp ground cinnamon
04 - ¼ tsp ground nutmeg
05 - ½ tsp fine sea salt

→ Sweeteners

06 - 2 tbsp light brown sugar or coconut sugar

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil until evenly coated.
03 - In a small bowl, mix together cinnamon, nutmeg, salt, and brown sugar until well combined.
04 - Sprinkle the cinnamon sugar mixture over the sweet potatoes. Toss well to coat evenly.
05 - Spread sweet potatoes in a single layer on the prepared baking sheet, leaving space between cubes for optimal crispiness.
06 - Roast for 30–35 minutes, stirring once halfway through, until sweet potatoes are golden and tender when pierced with a fork.
07 - Serve hot, optionally garnished with fresh herbs or a drizzle of maple syrup.

# Expert Tips:

01 -
  • The edges get beautifully caramelized while centers stay creamy
  • Ready in under an hour but tastes like you spent all day cooking
  • Works equally well as a weeknight side or holiday dish
02 -
  • Crowding the pan creates steam instead of roasting so give those potatoes room
  • Stirring halfway through prevents the bottoms from getting too dark
  • The sugar can burn quickly so keep an eye on them in the final minutes
03 -
  • Cut your cubes as uniformly as possible so they finish cooking at the same time
  • Let the baking sheet cool slightly before serving for easier handling

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