Ingredients
Scale
The key to this dish lies in selecting sweet potatoes that are firm and free from blemishes—freshness really makes a difference here. I always opt for organic when I can, especially since roasting concentrates the flavors and any imperfections can stand out. As for cinnamon, I prefer a high-quality ground cinnamon with a sweet, warm aroma rather than something harsh or overly spicy.
- 2 large sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon maple syrup or honey for a touch of extra sweetness
- Optional garnish: chopped fresh parsley or toasted pecans for texture
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, toss the sweet potato cubes with olive oil, ground cinnamon, sea salt, and black pepper until evenly coated. If using, drizzle over the maple syrup or honey and toss again gently.
- Spread the sweet potatoes out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast rather than steam.
- Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender inside and caramelized at the edges. They should give slightly when pierced with a fork but not be mushy.
- Remove from the oven and, if desired, sprinkle with chopped parsley or toasted pecans for a burst of freshness and crunch.
- Serve warm alongside your favorite main dishes or enjoy as a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
