We love roasted potatoes in our house. I oven-roast potatoes and sweet potatoes for dinner almost once a week, no lie. My hands-down favorite version is my oven-roasted herbed potatoes, but these cinnamon roasted sweet potatoes might now be a close second.
You know how amazingly tasty sweet potato casserole is at Thanksgiving? These roasted sweet potatoes are like that, only better because you don’t have to go through the process of waiting for said sweet potatoes to boil and then mashing them and all that crap. Ain’t nobody got time for that (but if you do, check out my mashed sweet potatoes recipe).
I love these sweet potatoes for a multitude of reasons. First, because coating them in olive oil and then roasting them produces a nice a crispy outer layer while the insides stay soft and warm. Second, sweet potatoes are super healthy- lots of Vitamin A and antioxidants but low in fat. Finally, adding cinnamon before roasting helps to bring out the natural sweetness of the sweet potatoes. Toss in a little brown sugar, and it’s like eating candy for dinner!
Cinnamon Roasted Sweet Potatoes
- 1 small sweet potato, washed and peeled
- 3/4 tbsp olive oil
- 1/2 tsp cinnamon
- 1 tsp brown sugar
- Preheat oven to 425. Spray a baking sheet with cooking spray and set aside.
- Cut sweet potato into bite-sized pieces and place in a plastic bag. Pour olive oil into bag, seal, and shake so that oil completely coats sweet potato pieces. Repeat with cinnamon. Spread sweet potato pieces onto prepared baking sheet and bake for 20-25 minutes, turning pieces over halfway through.
- After pieces are cooked through, transfer to a serving dish. Sprinkle brown sugar over sweet potatoes and stir to coat.