Roasted Sweet Potatoes with Cinnamon (Printer-friendly)

Tender, caramelized sweet potatoes roasted with cinnamon and brown sugar for a sweet and savory side dish.

# What You’ll Need:

→ Vegetables

01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes

→ Seasonings & Sweeteners

02 - 2 tablespoons olive oil
03 - 2 tablespoons packed light brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground black pepper

→ Optional Garnishes

07 - 1 tablespoon chopped fresh parsley
08 - 1/4 cup chopped pecans or walnuts

# How to Make It:

01 - Set oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes with olive oil, brown sugar, cinnamon, sea salt, and black pepper; toss until evenly coated.
03 - Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
04 - Bake for 25 to 30 minutes, turning once midway, until tender and caramelized.
05 - Transfer to a serving dish. Optionally garnish with parsley or nuts. Serve warm.

# Expert Tips:

01 -
  • They're naturally sweet but not cloying, with just enough spice to keep things interesting.
  • The caramelization happens without babying them—set it and mostly forget it.
  • Works as a side dish, a snack, or honestly just something to eat standing at the counter.
02 -
  • Don't skip turning them halfway through—one side will over-brown while the other steams if you leave them alone.
  • The brown sugar needs to actually caramelize, not just bake onto the potatoes; this happens when there's direct heat contact, so spreading them single-layer is non-negotiable.
03 -
  • Cut your cubes to roughly the same size so everything finishes cooking at the same moment and nothing gets overcooked waiting for the rest.
  • The edge pieces will caramelize more than the center ones—this is a feature, not a bug, and they're honestly the best part.

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