Roasted Sweet Potatoes Cinnamon Sugar

There's something about the smell of cinnamon hitting a hot oven that makes you feel like you're actually doing something special in the kitchen. I discovered these roasted sweet potatoes one autumn when I was tired of the same old side dishes and had a bag of sweet potatoes sitting on my counter looking hopeful. The combination of caramelized edges and that warm spice turned out to be so effortless that I've made them a hundred times since, each time wondering why I ever complicated things with fancier recipes.

I remember serving these to my sister's family on a weeknight when I wanted to contribute something homemade but honestly didn't have much time. My nephew, who usually pushed vegetables around his plate with visible reluctance, went back for seconds and asked me what made them taste like dessert. That moment reminded me that sometimes the simplest food, prepared with care, hits differently than anything fancy ever could.

Ingredients

• Sweet potatoes (900 g or 2 lbs): Choose ones that are roughly similar in size so they cook evenly; peel them before cutting to save time, and don't stress about perfect cubes—roughly 2 cm pieces work beautifully.
• Olive oil (2 tbsp): The oil creates those gorgeous caramelized edges, so don't skimp here; melted coconut oil works too and adds a subtle sweetness if you're leaning into that flavor.
• Granulated sugar (2 tbsp): Coconut sugar works if you prefer a molasses-like depth, though regular sugar gives you that pure caramel quality.
• Ground cinnamon (1½ tsp): Quality matters here since this spice is the star; use freshly opened cinnamon if you can because it makes a real difference in the final taste.
• Fine sea salt (¼ tsp): This small amount balances the sweetness and actually makes the cinnamon flavor pop more than you'd expect.

Instructions

Get your oven ready and set up:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is painless and the potatoes won't stick.

Coat the sweet potatoes with oil:

Toss your cubed potatoes in a large bowl with olive oil until each piece has a light coating; this is what gives you those crispy edges later.

Mix your cinnamon sugar blend:

In a small bowl, whisk together the sugar, cinnamon, and salt until evenly combined; this prevents you from getting clumpy cinnamon in some bites and none in others.

Make it all happen:

Sprinkle the cinnamon sugar mixture over the oiled potatoes and toss everything together until the coating looks evenly distributed and every piece has some spice on it.

Spread and roast:

Arrange the potatoes in a single layer on your prepared sheet and slide them into the oven; they'll roast for 25–30 minutes, and you'll want to turn them halfway through so the bottom pieces don't burn while the tops catch color.

Know when they're done:

You're looking for golden-brown edges and pieces that are fork-tender; when you can easily pierce them, they're ready to come out.

Save

There was a moment when I made these for a holiday potluck and someone asked for the recipe because they couldn't believe something that tasted this good came from my kitchen. That's when I realized this recipe isn't just about feeding people—it's about reminding them that thoughtful cooking doesn't require complexity or hours in the kitchen.

The Magic of Caramelization

The real secret here is understanding that the cinnamon sugar doesn't just flavor the potatoes—it actually caramelizes during roasting, creating a thin layer of crispy-sweet coating that contrasts beautifully with the soft interior. When sugar heats up past a certain point, the water in it evaporates and the sugar molecules break down into hundreds of flavor compounds, which is why these taste completely different from simply sprinkling cinnamon sugar on cooked potatoes. That's not fancy chemistry; it's just what happens when you let heat do its work.

Timing and Temperature Tips

I've learned that 220°C is the sweet spot—hot enough to caramelize the edges properly in about 30 minutes, but not so hot that the outsides burn before the insides cook through. If your oven runs cool, you might need those full 30 minutes or even 35, and that's okay; just watch for the color to shift from pale orange to a deeper golden-brown. One trick I use is increasing the temperature to 240°C for the last 5 minutes if the edges aren't as caramelized as I'd like, which gives you an extra boost of color without drying anything out.

Ways to Serve and Variations

These are simple enough to serve as a side dish next to roasted chicken or pork, but they're also excellent cold in grain bowls or even as a component of a Buddha bowl with greens and some kind of protein. For a deeper maple flavor, you can drizzle them with maple syrup right after they come out of the oven instead of adding extra sugar before roasting. They also work beautifully in a fall salad with arugula, goat cheese, and a simple vinaigrette if you want to turn them into something a bit more composed.

• Drizzle with maple syrup after roasting for a richer, more savory-sweet flavor that's perfect with pork.
• Toss with a pinch of cayenne pepper in the cinnamon sugar blend if you want a subtle heat that plays against the sweetness.
• Sprinkle with fresh herbs like chopped cilantro or parsley right before serving to add brightness and freshness.

Save

This recipe taught me that the best dishes often come from respecting simple ingredients and giving them the attention they deserve. Make these whenever you need something warm, comforting, and honest.

Recipe FAQs

→ What’s the best way to prepare the sweet potatoes?

Peel and cut sweet potatoes into evenly sized cubes, about 2 cm, to ensure even roasting and tender results.

→ Which oils work well for tossing the sweet potatoes?

Olive oil is recommended for its flavor, but melted coconut oil can be used as a subtle variation.

→ How can I achieve extra caramelization on the sweet potatoes?

Increase the oven temperature during the last 5 minutes of roasting to encourage deeper caramelization.

→ Can the sugar be substituted for other sweeteners?

Yes, coconut sugar can be used for a different flavor profile, or maple syrup added after roasting to deepen sweetness.

→ What dishes pair well with this sweet potato preparation?

This side works well alongside roast chicken, pork, or as part of a grain bowl for a balanced meal.