Roasted sweet potatoes with cinnamon are the kind of side dish that makes a dinner plate feel cozy. They’re naturally sweet, quick to prep, and come out caramelized with a hint of warmth from the spice. You can serve them with almost anything—roast chicken, grilled salmon, or a simple salad.
Best of all, they give you big flavor with minimal effort. If you’re looking for an easy, crowd-pleasing recipe that tastes like comfort, this is it.
Why This Recipe Works
Sweet potatoes have natural sugars that caramelize in a hot oven, creating crisp edges and a soft, creamy center. Cinnamon enhances that sweetness without overpowering it, giving a warm, aromatic finish.
A little oil helps the cubes roast evenly and keeps them from drying out. Salt brings balance and makes the flavors pop. The result is a simple dish that tastes like it took more work than it did.
Shopping List
- Sweet potatoes (about 2 pounds; 3–4 medium)
- Olive oil or avocado oil (2–3 tablespoons)
- Ground cinnamon (1–1.5 teaspoons)
- Kosher salt (3/4–1 teaspoon)
- Black pepper (optional, 1/4 teaspoon)
- Maple syrup or honey (optional, 1 tablespoon for extra gloss)
- Vanilla extract (optional, 1/4 teaspoon for a subtle, cozy note)
- Butter (optional, 1 tablespoon to melt in at the end)
- Fresh herbs like thyme or rosemary (optional, for garnish)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C).
A hot oven is key for caramelized edges.
- Prep the pan. Line a large baking sheet with parchment for easy cleanup. Use two sheets if needed—crowding leads to steaming.
- Peel and cube. Peel the sweet potatoes and cut into 3/4-inch cubes. Keep the size consistent so they cook evenly.
- Season. In a large bowl, toss cubes with olive oil, cinnamon, salt, and pepper.
If using, add maple syrup and vanilla. Stir until every piece is lightly coated.
- Spread out. Arrange in a single layer with space between pieces. Flip any flat sides down for better browning.
- Roast. Bake for 25–35 minutes, flipping once halfway.
They’re done when the edges are browned and a fork slides in easily.
- Finish. If you like, toss the hot potatoes with a small pat of butter and a pinch of extra salt. Garnish with herbs for color.
- Serve. Enjoy hot as a side, or add to grain bowls, salads, or breakfast plates.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer on a tray, then transfer to a bag or container. Keep up to 2 months.
Texture softens slightly but remains tasty.
- Reheat: For best results, reheat on a baking sheet at 400°F (205°C) for 8–10 minutes. Air fryer works well too. Microwaving is fine in a pinch, though you’ll lose crisp edges.
Why This is Good for You
Sweet potatoes are rich in beta-carotene, which your body converts to vitamin A for eye and immune health.
They also provide fiber, which supports digestion and keeps you full. Cinnamon has antioxidants and may help stabilize blood sugar when used with balanced meals. Choosing olive oil adds heart-friendly fats.
It’s a wholesome side that feels indulgent without being heavy.
What Not to Do
- Don’t overcrowd the pan. If the cubes touch, they steam and turn soft instead of browning.
- Don’t skip the salt. It balances the sweetness and brings out flavor.
- Don’t cut uneven pieces. Mixed sizes lead to some burnt edges and some undercooked centers.
- Don’t roast too low. Temperatures below 400°F (205°C) slow caramelization and taste less vibrant.
- Don’t add too much sweetener. A little maple or honey is great. Too much can make them sticky and burn.
Recipe Variations
- Maple-Chili: Add 1 tablespoon maple syrup and 1/2 teaspoon chili powder. Finish with lime zest.
- Brown Butter Cinnamon: Drizzle with 1 tablespoon browned butter after roasting and sprinkle flaky salt.
- Savory Spice Blend: Swap cinnamon for smoked paprika and garlic powder.
Add fresh thyme.
- Cinnamon-Cumin Twist: Use 1 teaspoon cinnamon and 1/2 teaspoon cumin for a warm, earthy profile.
- Tahini Drizzle: Whisk tahini with lemon juice, water, and salt. Drizzle over warm potatoes.
- Pecans and Cranberries: During the last 5 minutes, add chopped pecans. Toss with dried cranberries to serve.
- Breakfast Hash: Mix with sautéed onions and bell peppers.
Top with fried eggs and hot sauce.
- Yogurt and Herbs: Serve with a dollop of Greek yogurt, lemon zest, and chopped dill or parsley.
FAQ
Do I have to peel the sweet potatoes?
No. The skins are edible and add texture and nutrients. Scrub well and leave them on if you like a more rustic feel.
Can I make these ahead?
Yes.
Roast, cool, and store in the fridge. Reheat in a hot oven or air fryer to revive the edges before serving.
What’s the best oil to use?
Olive oil gives nice flavor, while avocado oil handles high heat well. Both work.
Use what you have and enjoy.
How do I know when they’re done?
Edges should be caramelized and a fork should glide through easily. If they’re browning too quickly, reduce heat to 400°F and continue until tender.
Can I add other vegetables?
Yes. Carrots, parsnips, or red onions roast well with sweet potatoes.
Cut everything to similar sizes and keep the pan from getting crowded.
What protein pairs well with this?
Roast chicken, pork tenderloin, salmon, and tofu all pair beautifully. These potatoes also shine in grain bowls with chickpeas or black beans.
Can I use pumpkin pie spice instead of cinnamon?
Yes. Use 1 to 1.5 teaspoons.
It will taste a bit more aromatic with notes of nutmeg and clove.
How can I make them spicier?
Add cayenne, red pepper flakes, or a dash of hot honey. Start small and adjust to taste.
Why are mine soggy?
They likely steamed. Spread them out, use a hot oven, and avoid too much oil or sweetener.
Flip once halfway through roasting.
Can I cook these in an air fryer?
Yes. Air-fry at 380–390°F (193–199°C) for 14–18 minutes, shaking the basket halfway. Work in batches so they crisp.
In Conclusion
Roasted sweet potatoes with cinnamon are simple, cozy, and versatile.
With a short ingredient list and a hot oven, you get caramelized edges, a tender center, and warm spice in every bite. Keep it classic or lean into a variation that fits your meal. Either way, you’ll have a side dish that tastes special with almost no fuss.