Roasted Sweet Potatoes Cinnamon (Print Version)

Tender caramelized sweet potatoes with cinnamon and brown sugar for a comforting warm 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes, olive oil, brown sugar, cinnamon, nutmeg (if using), salt, and black pepper. Toss thoroughly to coat evenly.
03 - Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized around the edges.
05 - Serve immediately, optionally garnished with additional cinnamon or fresh herbs.

# Expert Tips:

01 -
  • The edges get crispy and almost nutty while the insides stay creamy and tender—it's the best texture contrast without any fuss.
  • It comes together in under 45 minutes total, so you can make it even on nights when you're short on time.
  • The cinnamon and brown sugar aren't overwhelming; they just whisper in the background and let the natural sweetness of the potato shine through.
02 -
  • Don't skip stirring halfway through—the ones on the edges will cook faster and need to move toward the center for even caramelization.
  • The sweet potatoes keep cooking a bit after you pull them out, so take them out when they look almost done and not overdone.
03 -
  • Cut your sweet potatoes as evenly as possible; smaller pieces in a batch of larger ones will get overcooked and turn mushy while you're waiting for everything else to finish.
  • If your oven runs hot or cold, check the potatoes a couple minutes earlier or later than the recipe says—ovens vary, and you want that golden-brown caramelization, not burnt edges.

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