Roasted Sweet Potatoes with Cinnamon

My sister brought these to Thanksgiving three years ago, and I watched my dad—who claims to hate anything remotely healthy—eat an entire heaping spoonful before even sitting down. The kitchen filled with this warm, spiced sweetness that made everything feel like comfort before we'd even started the meal. Now I make them constantly, not just for holidays, but whenever I need something that feels special without the fuss.

I made these for a potluck where I knew absolutely no one, and a stranger actually asked for the recipe midway through the appetizers. That small moment of someone caring enough to ask stuck with me more than I expected. It's funny how a simple roasted vegetable can become a conversation starter.

Ingredients

• Sweet potatoes (1.5 lbs, cubed): The heart of this dish—look for ones that feel firm and have deep orange flesh, which signals more natural sweetness and a denser texture when roasted.
• Olive oil (2 tbsp): This helps everything caramelize evenly and carry the flavors; don't skip it or use cooking spray, which won't give you that same golden crust.
• Light brown sugar (2 tbsp, packed): Packed brown sugar holds moisture and caramelizes better than loose; it's the difference between a glaze and scattered sweetness.
• Ground cinnamon (1 tsp): Warm and familiar, but don't be tempted to add more—it can overpower the delicate sweetness of the potato itself.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): These ground out the sweetness and make you taste the potato flavor underneath, not just sugar and spice.
• Fresh parsley and nuts (optional garnishes): Parsley adds a fresh pop; nuts bring texture and earthiness that balances the sweetness beautifully.

Instructions

Get your oven ready and prepare the pan:

Preheat to 400°F and line a large baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.

Toss everything together:

In a large bowl, combine your cubed sweet potatoes with olive oil, brown sugar, cinnamon, salt, and pepper, making sure every piece gets coated in that spiced mixture. The cubes should look glistening and evenly dressed.

Spread them out to roast:

Arrange the potatoes in a single layer on your prepared sheet—don't crowd them or pile them up, or they'll steam instead of caramelize. Give them breathing room.

Let them cook and turn them halfway:

Roast for 25 to 30 minutes, turning them with a spatula about halfway through so they brown evenly on all sides. You'll know they're done when they're fork-tender and the edges look deep golden and slightly crispy.

Finish and serve:

Transfer to a serving dish while they're still warm, sprinkle with parsley or nuts if you're using them, and serve immediately. The warmth brings out the aroma and keeps the texture at its best.

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I made these for my nephew's first real Thanksgiving, and he asked for seconds, then thirds, which felt like the highest compliment a seven-year-old could give. Watching someone discover that vegetables can taste this good, without any pretense, reminded me why simple food matters.

Why This Works As a Side Dish

Sweet potatoes hold their own without needing heavy cream or marshmallows piled on top—the cinnamon and brown sugar do all the lifting. They're substantial enough to feel like part of the main meal but light enough that nobody leaves the table feeling sluggish. Whether you're serving them alongside roasted chicken, pulled pork, or even at a vegetarian table, they fit everywhere.

Making It Your Own

This recipe is a canvas more than a strict formula. I've added a pinch of cayenne pepper when I wanted heat, drizzled a touch of maple syrup for deeper molasses notes, and even swapped coconut oil for olive oil when I wanted something lighter and more tropical-tasting. The base stays the same, but the variations keep it interesting.

Storage and Serving Ideas

Leftovers keep beautifully in the fridge for up to four days and reheat perfectly in a 350°F oven for about ten minutes—they won't dry out the way some roasted vegetables do. You can also use them cold in grain bowls, toss them into salads, or honestly just eat them straight from the container like I do.

• Reheat gently so they don't collapse into mush.
• Cold roasted sweet potatoes pair surprisingly well with savory dressings and greens.
• Make a double batch if you're feeding a crowd—they go faster than you'd expect.

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This dish has become my go-to when I want something warm and uncomplicated, whether that's a random Tuesday dinner or a table surrounded by people I love. There's something deeply satisfying about pulling a pan from the oven that smells like home.

Recipe Q&A

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warm.

→ Can I use different spices?

Absolutely. Nutmeg or allspice works well with the cinnamon. For a spicy variation, add a pinch of cayenne pepper to the mix.

→ Do I need to peel the potatoes?

Peeling is recommended for the best texture, but you can leave the skins on if you scrub them thoroughly and prefer the added fiber.

→ Why are my potatoes soggy?

Overcrowding the baking sheet creates steam. Ensure the potatoes are in a single layer with space between them for proper roasting and caramelization.

→ Is this suitable for vegans?

Yes, the core ingredients are plant-based. Just ensure you use a vegan-friendly sugar if you have strict dietary requirements and omit optional cheese.