Roasted Sweet Potatoes Cinnamon Sugar (Printable)
Tender roasted sweet potatoes tossed in a fragrant cinnamon sugar blend for a flavorful side.
# What You Need:
→ Vegetables
01 - 2 pounds sweet potatoes, peeled and cut into ¾-inch cubes
→ Oils & Fats
02 - 2 tablespoons olive oil or melted coconut oil
→ Spices & Sweeteners
03 - 2 tablespoons granulated sugar or coconut sugar
04 - 1½ teaspoons ground cinnamon
05 - ¼ teaspoon fine sea salt
# How To Make It:
01 - Preheat the 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 sugar, cinnamon, and salt thoroughly.
04 - Sprinkle the cinnamon sugar mixture over the sweet potatoes and toss to coat all pieces evenly.
05 - Spread sweet potatoes in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, turning once halfway, until golden brown and tender.
07 - Serve hot, optionally garnished with extra cinnamon or fresh herbs.
# Expert Suggestions:
01 -
- They come together in under 40 minutes with zero complicated techniques or skills required.
- The cinnamon sugar actually caramelizes during roasting, creating crispy-edged, tender pieces that taste indulgent without any real effort.
- They taste equally good hot, warm, or even cold the next day, which means they're perfect for meal prep or unexpected guests.
02 -
- Spread them in a true single layer rather than piling them up, because potatoes that touch don't caramelize properly—they steam instead, and you lose that special texture.
- Turning them halfway through isn't optional; it's the difference between crispy edges and pale, sad potatoes, so set a timer and actually do it.
03 -
- If you cut the potatoes ahead of time, keep them submerged in water in the fridge so they don't oxidize and turn brown before cooking.
- These keep beautifully in the fridge for up to five days, so make extra and you'll have an easy side dish ready whenever you need it.