Roasted Sweet Potatoes Cinnamon (Print version)

Tender roasted sweet potatoes coated in cinnamon sugar blend, a flavorful and simple side dish.

# What you need:

01 - 2 pounds sweet potatoes, peeled and cut into ¾-inch cubes

02 - 2 tablespoons olive oil (or melted coconut oil)

03 - 2 tablespoons granulated sugar (or coconut sugar)

04 - 1½ teaspoons ground cinnamon

05 - ¼ teaspoon fine sea salt

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - Toss sweet potato cubes with olive oil in a large bowl until evenly coated.

03 - Combine sugar, cinnamon, and salt in a small bowl and mix well.

04 - Sprinkle cinnamon sugar mixture over sweet potatoes and toss to coat thoroughly.

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 and tender.

07 - Serve warm, optionally garnished with extra cinnamon or fresh herbs.

01 -

They come together in under 45 minutes with just a handful of pantry staples you probably already have.
The edges crisp up while the insides stay silky, giving you that perfect textural contrast without fussing.
One bowl, one spice blend, one sheet pan—cleanup is honestly a breeze, leaving you more time to enjoy the meal.

02 -

Don't crowd the pan—if your baking sheet feels packed, use two sheets instead, as overcrowding steams the potatoes instead of roasting them.
Turning them halfway through is non-negotiable if you want an even golden finish on all sides.

03 -

Cut your sweet potatoes as uniformly as possible; uneven pieces mean some will overcook while others remain undercooked.
Don't skip the halfway stirring—it's the difference between golden all over and spotty browning.