Crispy Sweet Potatoes Cinnamon (Print Version)
Caramelized sweet potato slices infused with cinnamon for a sweet and savory crisp side.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.5 lbs), peeled and sliced into 1/4-inch rounds
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Optional
06 - 1 tablespoon honey or maple syrup, for drizzling
07 - 1 tablespoon chopped fresh parsley, for garnish
# How to Make It:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine sweet potato rounds, olive oil, ground cinnamon, sea salt, and black pepper. Toss until evenly coated.
03 - Place the sweet potato slices in a single layer on the prepared baking sheet, avoiding overlap.
04 - Roast for 15 minutes, then carefully flip each slice and rotate the pan. Continue roasting for an additional 12 to 15 minutes until edges are golden and crisp.
05 - Remove from oven. Optionally, drizzle with honey or maple syrup and sprinkle with chopped fresh parsley. Serve immediately.
# Expert Hints:
01 -
- The edges get crispy and caramelized while the centers stay tender, giving you two textures in every bite.
- It takes just a few minutes to prep and the oven does all the work while you finish the rest of dinner.
02 -
- If the slices are uneven, the thin ones will burn before the thick ones are done, so take your time with the knife or use a mandoline.
- Don't skip flipping them halfway through, the bottoms get the most color and you want that on both sides.
03 -
- Don't toss the slices in too much oil or they'll never crisp up, just enough to coat them lightly.
- If you want deeper caramelization, let them sit undisturbed for the last few minutes instead of checking on them constantly.