Crispy Sweet Potatoes Cinnamon

I sliced the sweet potatoes too thick the first time and they came out soft in the middle, barely golden. The second time, I went thinner and cranked the heat, and the kitchen filled with the smell of caramelized edges and warm cinnamon. My neighbor knocked on the door asking what I was making. That's when I knew I'd figured it out.

I made these for a potluck once and someone asked if I'd fried them. They couldn't believe it was just olive oil and oven heat. I watched the whole tray disappear in minutes, and I hadn't even gotten one yet. Now I always make a double batch.

Ingredients

• Sweet potatoes: Look for firm ones with smooth skin, and slice them as evenly as you can so they roast at the same rate.
• Olive oil: This helps them crisp up without drying out, and it carries the cinnamon into every crevice.
• Ground cinnamon: A little goes a long way here, it brings out the natural sweetness without making it taste like dessert.
• Sea salt and black pepper: The salt balances the sweetness and the pepper adds a quiet warmth in the background.
• Honey or maple syrup: Optional, but a drizzle right out of the oven makes them glossy and adds another layer of flavor.
• Fresh parsley: A handful of green at the end makes them look vibrant and adds a fresh contrast to the sweetness.

Instructions

Preheat and prep:

Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. The high heat is what gives you those crispy edges.

Season the slices:

Toss the sweet potato rounds in a large bowl with olive oil, cinnamon, salt, and pepper until every piece is coated. Use your hands if you need to, it's the best way to make sure nothing gets missed.

Arrange on the sheet:

Lay the slices in a single layer without overlapping. If they're crowded, they'll steam instead of roast and you'll lose the crisp.

Roast and flip:

Roast for 15 minutes, then flip each slice and rotate the pan so they brown evenly. Continue roasting for another 12 to 15 minutes until the edges are golden and caramelized.

Finish and serve:

Pull them out while they're hot, drizzle with honey or maple syrup if you like, and scatter parsley over the top. Serve them right away while they're still crispy.

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My dad doesn't usually go for sweet vegetables, but he had three helpings of these at Sunday dinner. He said the cinnamon reminded him of something his grandmother used to make, though he couldn't remember what. It's funny how a simple dish can pull up old feelings like that.

Getting Them Extra Crispy

If your oven has a convection setting, use it. The circulating air dries out the surface faster and you'll get more crunch without overcooking the inside. I also like to blot the slices with a paper towel after tossing them in oil, it sounds fussy but it really does help.

Flavor Variations

Sometimes I add a pinch of cayenne or smoked paprika to the cinnamon mix, especially if I'm serving them with something rich like roast chicken. The heat doesn't overpower the sweetness, it just gives it a little edge. You could also swap the cinnamon for cumin and coriander if you want to take it in a savory direction.

Serving and Pairing

These work beside almost anything, grilled meats, roasted vegetables, even folded into a grain bowl with greens and tahini. I've also served them on their own as a snack with a little yogurt dip on the side.

• They're best eaten fresh out of the oven, but you can reheat leftovers in a hot oven for a few minutes to bring back some crispness.
• If you're making them ahead, roast them most of the way and finish them just before serving.
• Kids love these, the cinnamon makes them feel like a treat even though they're just vegetables.

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There's something satisfying about a side dish that looks impressive but doesn't ask much of you. These sweet potatoes show up golden and fragrant, and nobody needs to know how easy they were.

Recipe FAQ

→ How do I achieve maximum crispiness on the sweet potatoes?

Use a convection oven if possible and ensure the slices are arranged in a single layer without overlapping for even roasting and crisp edges.

→ Can I adjust the sweetness without overpowering the dish?

Drizzle lightly with honey or maple syrup after roasting to add subtle sweetness without masking the cinnamon and natural flavors.

→ What spices complement cinnamon in this preparation?

A pinch of cayenne or smoked paprika can enhance the flavor profile by adding mild heat and smokiness.

→ How thick should the sweet potato slices be cut?

Slicing to approximately 1/4-inch thickness ensures the rounds roast evenly, achieving crisp edges with tender centers.

→ Is peeling the sweet potatoes necessary?

Peeling removes the skin for a smoother texture but leaving it on adds extra nutrients and a rustic crispiness if preferred.