Save This dish features tender sweet potatoes cut into cubes and roasted to a golden-brown finish. Coated with olive oil and seasoned with warm cinnamon, salt, and pepper, the potatoes develop a caramelized exterior and soft texture inside. Optional sweeteners like maple syrup or honey add gentle sweetness, while spices such as nutmeg and a hint of cayenne can elevate the flavor profile. Simple to prepare and quick to cook, it's an ideal side to complement various dishes.
The first time I made these roasted sweet potatoes was on a Tuesday evening when I needed something comforting but didn't want to spend hours in the kitchen. That cinnamon hit me when I opened the oven door, and suddenly my apartment felt like a cozy bakery.
Last Thanksgiving my aunt asked for the recipe because she couldn't believe something so simple could taste so special. Now she makes them every Sunday and says her grandson actually asks for seconds of vegetables.
Ingredients
- Sweet potatoes: I peel them but leave the skin on if you want extra fiber and rustic texture, cutting them into uniform cubes ensures even cooking
- Olive oil: This helps the cinnamon adhere and creates those crispy golden edges everyone fights over
- Ground cinnamon: Warm cinnamon transforms this from basic roasted veg into something that feels like a treat
- Sea salt and black pepper: Just enough to enhance the natural sweetness without making it taste like dessert
- Maple syrup: Optional but creates a gorgeous sticky glaze if you want to push it over the top
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment, this high temperature is what creates those caramelized edges
- Coat the potatoes:
- Toss everything in a large bowl until every cube is evenly coated, use your hands to really work the spices into the oil
- Spread and roast:
- Arrange in a single layer without crowding, roast for 25 to 30 minutes and flip halfway through for even browning
Save My neighbor stopped by once while these were cooling on the counter and immediately asked what smelled like autumn. We ended up eating half the batch standing in the kitchen just talking.
Temperature Secrets
I have found that 425°F is the sweet spot where the outside gets crispy while the inside stays creamy. Lower temperatures make them mushy and higher temps burn the cinnamon before the potatoes are done.
Flavor Variations
Sometimes I add a pinch of cayenne pepper which sounds strange but creates this amazing sweet heat situation. Fresh rosemary or thyme works beautifully too if you want something more savory.
Make Ahead Tips
You can cut the sweet potatoes a day ahead and store them in water to prevent browning. Just pat them completely dry before tossing with oil and spices.
- Leftovers reheat beautifully in a 350°F oven for 10 minutes
- These freeze well for up to 3 months if you want to meal prep
- Double the recipe because they disappear faster than you expect
Save These sweet potatoes have become my go to for everything from weeknight dinners to holiday feasts, proving sometimes the simplest recipes are the ones we keep coming back to.
Recipe FAQs
- → How do I achieve caramelized sweet potatoes?
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Coating sweet potato cubes evenly with olive oil and roasting them at a high temperature helps develop a caramelized, golden-brown exterior.
- → Can I add other spices besides cinnamon?
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Yes, spices like nutmeg, cayenne, or fresh herbs such as parsley can enhance the flavor with subtle warmth and brightness.
- → What are good alternatives to sweeteners like maple syrup?
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Honey works well as a natural sweetener, adding subtle richness without overpowering the cinnamon notes.
- → Should the sweet potatoes be peeled before roasting?
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Peeling is recommended to achieve tender, evenly roasted cubes, but leaving the skin on is a personal preference for added texture.
- → How can I ensure even cooking of the sweet potatoes?
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Cut sweet potatoes into uniform cubes and spread them in a single layer on a baking sheet to allow hot air circulation during roasting.
