Crispy Sweet Potatoes Cinnamon (Print)
Golden, crispy roasted sweet potato rounds coated with cinnamon sugar for a sweet, delightful touch.
# What You Need:
→ Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch rounds
→ Coating
02 - 2 tbsp olive oil
03 - 1/2 tsp fine sea salt
→ Cinnamon Sugar
04 - 2 tbsp granulated sugar
05 - 1 tsp ground cinnamon
→ Optional Topping
06 - 1 tbsp melted unsalted butter
07 - 1 tbsp chopped fresh parsley
# How to Make:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Toss the sweet potato rounds in a large bowl with olive oil and sea salt until evenly coated.
03 - Place the sweet potato rounds in a single layer on the prepared baking sheet, ensuring no overlap.
04 - Bake for 15 minutes, then flip each piece and continue roasting for an additional 12 to 15 minutes until edges are crisp and golden.
05 - Combine granulated sugar and ground cinnamon in a small bowl while the sweet potatoes roast.
06 - Remove the sweet potatoes from the oven. Optionally brush with melted butter. Immediately sprinkle cinnamon sugar evenly over the hot rounds.
07 - Transfer to a serving platter and garnish with chopped fresh parsley if desired. Serve warm.
# Expert Advice:
01 -
- They're crispy on the outside, tender on the inside, and take barely half an hour from start to table.
- The cinnamon sugar hits you with warmth and sweetness in a way that feels almost like a treat, not a side dish.
- One bowl, one baking sheet, and you're done—no complicated techniques or hard-to-find ingredients.
02 -
- Don't overlap the slices on the baking sheet—I learned this the hard way when half my batch steamed instead of crisping, and it changed everything once I gave them space.
- Timing the cinnamon sugar application is crucial; sprinkle it on the hot potatoes so the residual heat helps it adhere instead of sliding off once they cool.
- A convection oven setting cuts the roasting time down and gives you even crisper edges, so use it if your oven has it.
03 -
- Use a sharp knife or a mandoline to get uniform slices—consistency in thickness is what separates unevenly cooked potatoes from perfectly golden ones.
- If your oven runs hot, start checking at the 12-minute mark on the second roast to prevent the edges from charring before the centers soften.
- A light hand with the oil prevents them from becoming greasy; you're coating them, not drowning them, and that's what keeps them crispy rather than soggy.