Roasted Sweet Potatoes Cinnamon (Printable Version)

Tender sweet potatoes tossed with cinnamon sugar and roasted to golden perfection for a simple side.

# What You'll Need:

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

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

03 - 2 tbsp granulated sugar (or coconut sugar for variation)

04 - 1½ tsp ground cinnamon

05 - ¼ tsp fine sea salt

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.

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

03 - Combine granulated sugar, cinnamon, and sea salt in a small bowl.

04 - Sprinkle the cinnamon sugar blend over the sweet potatoes and toss to cover all pieces evenly.

05 - Spread the coated sweet potatoes in a single layer on the prepared baking sheet.

06 - Bake for 25 to 30 minutes, turning once halfway, until tender and golden brown.

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

01 -

The edges caramelize into crispy-sweet pockets while the insides stay soft and buttery.
It comes together in less than 50 minutes total, which somehow feels like cheating for how impressive it tastes.
Works as a side, a snack, or tossed into grain bowls—no apologies needed.

02 -

Crowding the pan is the biggest mistake—the potatoes need space to roast, not steam, so resist the urge to pile them up.
Turning them halfway makes the difference between golden and merely done, so set a timer and actually get up and stir them.

03 -

If you want extra caramelization, crank the oven temperature up by 25°C for the last 5 minutes—but stay nearby because sugar can go from golden to burnt in a heartbeat.
Cut your potatoes into similar-sized pieces so they finish cooking at the same time, not scattered across a range of doneness levels.