Roasted Sweet Potatoes Cinnamon (Print Version)
Caramelized sweet potatoes roasted with cinnamon and brown sugar for a comforting side dish.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes, peeled and cut into 1-inch cubes
→ Spices & Sweeteners
02 - 2 tablespoons olive oil
03 - 3 tablespoons packed brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg (optional)
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
# How to Cook:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine the sweet potato cubes with olive oil, brown sugar, cinnamon, nutmeg if using, salt, and pepper; toss until evenly coated.
03 - Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized at the edges.
05 - Serve warm, optionally garnished with a sprinkle of cinnamon or fresh herbs.
# Expert Advice:
01 -
- They're impossibly easy—just toss, roast, and forget about it while the oven does the work.
- The edges get crispy and caramelized while the insides stay creamy, hitting two textures at once.
- Works as a side dish for literally any protein, or eat them on their own as a snack without guilt.
02 -
- Stirring halfway through isn't optional—it's the difference between evenly caramelized and unevenly burnt.
- Don't skip the parchment paper; the sugar sticks like it has a personal vendetta, and cleanup becomes a battle.
03 -
- Cut all your sweet potato cubes to roughly the same size so they finish roasting at the same moment—a knife that slides through easily keeps your cubes consistent.
- Don't peek constantly; let them sit undisturbed on the hot pan between the initial toss and the halfway stir so the bottoms can actually caramelize instead of steam.