Roasted Cinnamon Sweet Potatoes
Posted Nov 06, 2017, Updated Sep 30, 2024
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This roasted cinnamon sweet potatoes recipe is an easy & healthy side dish made with 5 ingredients. A delicious way to enjoy sweet potatoes.
These cinnamon roasted sweet potatoes are one of my favorite sweet potato recipes! They have all the flavors of everyone’s favorite sweet potato casserole, but none of the mushy texture!
The sweet potato cubes are tossed with butter (or coconut oil), cinnamon, sea salt and maple syrup and roasted to crispy perfection. Or, try the savory version with this oven roasted sweet potatoes recipe!
They’re easy to make with only 5 ingredients, and are a delicious side dish for the holidays, or any day!
Cinnamon Roasted Sweet Potatoes: Ingredients & Substitutions
- Sweet potatoes. You can use yams, white sweet potatoes or purple sweet potatoes.
- Salted butter. Use unsalted butter, coconut oil, olive oil, ghee and avocado oil and olive oil are all good substitutes.
- Maple syrup. Use pure maple syrup (no artificial substitutes), or honey.
Use Room temperature ingredients
Butter is a solid at room temperature, which means that if the melted butter comes into contact with cold sweet potatoes, it will solidify. This will result in an uneven distribution of ingredients.
How to Make Roasted Sweet Potatoes
Let’s walk through how to make cinnamon roasted sweet potatoes together, and don’t forget to watch the video.
Begin by combining the cubed sweet potatoes and melted butter in a large bowl. Then, add the sea salt and stir.
Next, bake the sweet potatoes in the oven for 15 minutes. Then, stir and bake for 10 additional minutes – or until the sweet potatoes are soft and just beginning to brown.
Then, remove them from the oven and drizzle with remaining 1 Tablespoon butter and 2 Tablespoons maple syrup. Stir until the sweet potatoes are evenly coated.
Once evenly coated, sprinkle them with cinnamon and stir until it’s evenly distributed.
Return the cinnamon sweet potatoes to the oven and bake for an additional 10-20 minutes or until potatoes are browned, stirring halfway through.
Serve
For best texture, serve the sweet potatoes immediately after removing from the oven. Serve them with your favorite main dish recipes or Thanksgiving recipes.
Store
Store leftover cinnamon roasted sweet potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave – or in the oven to restore crispiness.
Cinnamon Roasted Sweet Potatoes: FAQs
Roast them in butter or oil.
Flip and stir during baking. In order to ensure that all sides of your roasted sweet potatoes are browned, it’s crucial that you stir/flip them during roasting.
Cut the sweet potatoes in small pieces. The more surface area of the baked sweet potato cubes that are exposed to the surface of the baking sheet, the higher the ratio of browned, crispy outside to soft inside will be. Plus, smaller pieces decreases baking time.
You can peel them, but you do not have to (I prefer not to). The skin contains nutrients and adds texture and flavor to roasted sweet potatoes. If making for babies/toddlers I suggest peeling them to avoid choking.
Yes. Here are some health benefits of sweet potatoes:
High in nutrients such as Vitamins A, C & B, manganese and potassium – which helps regulate blood pressure.
Sweet potatoes are high in antioxidants and have anti-inflammatory properties.
They are high in fiber, which means they do not cause blood sugar spikes.
Help boost fertility.
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Cinnamon Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes (6 cups, cut into ½" cubes)
- 3 Tablespoons salted butter (melted & divided)
- 1 teaspoon sea salt
- 2 Tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 425 degrees F.
- Grease a large baking pan, set aside.
- Add cubed sweet potatoes and 2 Tablespoons melted butter to a large bowl and stir until the sweet potatoes are evenly coated.
- Then, add the sea salt and stir to combine.
- Bake in the preheated oven for 15 min.
- Stir and bake 10 additional minutes or the sweet potatoes are soft and just starting to brown.
- Remove from oven and drizzle with remaining 1 Tablespoons butter and 2 Tablespoons maple syrup. Stir until the sweet potatoes are evenly coated.
- Sprinkle with cinnamon and stir until it’s evenly distributed.
- Return to oven and bake an additional 10-20 minutes or until potatoes are browned, stirring halfway.
- Serve immediately.
Video
Notes
- Sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is pictured here, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
- Salted butter. unsalted butter, coconut oil, olive oil, ghee and avocado oil can all be used in place of coconut oil. However, please be mindful of the way the taste/texture of the oil will change the overall taste of the dish.
- Maple syrup. Use pure maple syrup (no artificial substitutes). Honey can also be used, however the maple syrup adds such a rich fall flavor that I don’t recommend switching it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, good explanation
YUM! Right up my alley! TOTALLY LOVING your blog, btw! Hope you don’t mind if I link up and visit/comment more often!?
Sweet potatoes are a staple in my kitchen year round but I amp it up this time of year. I love the maple cinnamon version and bet they’d be delicious on top of oatmeal!
Sweet roasted sweet potatoes are the BEST! 🙂 I just made your pumpkin baked oatmeal yesterday, and I’m just loving all the orange veggie recipes you’ve shared. Thank you Laura!
I eat a crazy amount of sweet potatoes too! They’re my favorites and I love putting them in everything! I love the flavors you roasted them with, such a perfect side dish!
LOVE this so much Laura!! It’s perfect for those who don’t like mushy side dishes but love sweet potatoes. I’m with you on wanting to chew my foods. I like to put something crunchy on anything that I make that is smooth… like soup etc etc. I bet these would be perfect with your roasted nuts too 🙂
I’m pretty much eating sweet potatoes every day this time of year. Especially when they are combined with maple syrup! This is the perfect Holiday side dish!