Crispy Sweet Potatoes Cinnamon (Printable)
Caramelized sweet potatoes roasted with cinnamon and spices, delivering a crispy, tender bite.
# 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 (Optional)
07 - 1 tbsp maple syrup or honey (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the sweet potato cubes in a large bowl 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 sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding.
04 - Roast for 25 to 30 minutes, turning halfway through, until golden, crisp on edges, and tender inside.
05 - Remove from oven and allow to cool for a few minutes prior to serving.
# Expert Suggestions:
01 -
- They crisp up in a way that makes you reach for seconds without thinking about it.
- The cinnamon sneaks in just enough warmth without tasting like dessert.
- Ready in 40 minutes total, which means weeknight dinner doesn't feel like a production.
02 -
- Don't crowd the pan—I learned this the hard way after my first batch turned out pale and soft instead of caramelized and crispy.
- Tossing halfway through isn't optional; it's what separates a good batch from a great one.
- The optional broil finish is worth it if you have the time, but only if you're standing right there watching.
03 -
- For maximum crispness, use a metal baking sheet rather than glass, which distributes heat more evenly and browns the bottoms properly.
- If you're doubling the recipe, use two baking sheets instead of piling them high on one—this is where most batches go wrong.