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Maple Cinnamon Roasted Sweet Potatoes are a sweet, salty, and cinnamon-spiced side dish that tastes like dessert but delivers a nutritious punch. Packed with fiber, potassium, and vitamins A and C, these caramelized sweet potato cubes with crispy edges and tender insides are the perfect complement to any meal.
A Side Dish That Steals the Show
I've been making these sweet potatoes for years and they never fail to impress. There's something magical about how the maple syrup caramelizes in the oven creating these irresistibly crispy edges while keeping the inside perfectly tender. Plus they're so simple to prepare yet feel special enough for holiday gatherings.
What You'll Need
- Sweet Potatoes: Scrubbed clean, with skins left on for extra nutrients.
- Olive Oil: High-quality oil ensures even roasting and crispy edges.
- Maple Syrup: Use pure Grade B for a rich, sweet flavor.
- Cinnamon: Pre-ground or freshly grated for warm spice.
- Sea Salt: Flaky sea salt enhances the flavor and adds balance.
Let's Make Them Together
- Prep the Sweet Potatoes
- Dice sweet potatoes into uniform 1-inch cubes and place them in a mixing bowl.
- Make the Coating
- Whisk maple syrup, olive oil, and cinnamon until smooth. Pour over the sweet potatoes and toss to coat evenly.
- Arrange on a Baking Sheet
- Spread the sweet potato cubes on a large baking sheet in a single layer, ensuring no pieces touch. Sprinkle with sea salt.
- Roast
- Roast at 400°F (200°C) for 30-40 minutes, flipping the cubes every 10-15 minutes for even caramelization.
My Best Tips
After countless batches I've learned that cutting the sweet potatoes into even sizes is crucial for perfect roasting. Don't skimp on the olive oil it's essential for those crispy edges we all love. I always line my baking sheet with parchment paper to prevent sticking and make cleanup easier. And remember to give those potatoes plenty of space on the pan crowding will steam them instead of creating that beautiful caramelization.
Make Them Your Own
I love experimenting with different flavors when making these sweet potatoes. Sometimes I'll toss in some chopped pecans during the final minutes of roasting for extra crunch or add a pinch of cayenne when I'm craving that sweet-heat combination. Fresh herbs like rosemary or thyme add such a lovely aromatic touch and a squeeze of citrus at the end brightens everything up beautifully.
Serving Ideas
These sweet potatoes have become my go-to side dish for both weeknight dinners and special occasions. They're amazing alongside a roasted chicken or glazed salmon but they also steal the show at holiday meals. I've even started adding them to my breakfast bowls with a fried egg on top. The leftovers if there are any reheat beautifully making them perfect for meal prep.
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Frequently Asked Questions
- → Why is flipping the potatoes important?
- Flipping the potatoes every 10-15 minutes ensures even browning and helps achieve a crispy exterior while maintaining a tender interior.
- → What's the best way to reheat leftovers?
- Avoid microwaving as it makes them lose crispiness. Instead, reheat in a skillet over medium heat with a teaspoon of olive oil, stirring frequently until warm.
- → Why shouldn't the potatoes overlap on the baking sheet?
- Spacing the potatoes prevents steaming and ensures they roast properly, developing a crispy exterior. Overlapping would make them soggy.
- → How long do leftovers keep?
- Store leftovers in a sealed container in the refrigerator for up to 3 days. They'll stay fresh but will lose some crispiness.
- → How do I know when the potatoes are done?
- The potatoes should be golden brown and crisp on the outside, while tender when pierced with a fork on the inside, usually after 30-40 minutes.