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Cinnamon Roasted Sweet Potatoes
SUBMITTED BY:
TIA_DAWN
PHOTO BY:
Ashley B.
"Slices of sweet potato baked with cinnamon and brown sugar. The caramelized brown sugar make these potatoes taste like candy! I attended a catered dinner and the caterer served these with a beautiful turkey dinner. I begged for the recipe, been making it ever since."
RECIPE RATING:
Read Reviews
(32)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup vegetable oil
2 pounds sweet potatoes, peeled and sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 pinch freshly ground pepper
1 tablespoon fresh lime juice (optional)
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
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REVIEWS
Reviewed on Mar. 14, 2006 by
blossom
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blossom
Mar. 14, 2006
The taste can't be beat, and the recipe is a wonderful way to get different vegetables to your family, BUT, way to much oil! It was too hard to try to strain the oil off after baking and I didn't want to put them on paper towel for fear of losing the wonderful sauce it created! I had doubled the recipe and I forgot the lime as well. I would recommend using a seasoned stoneware baking dish and just lightly coat the potatoes before tossing w/seasonings. That way you don't have oil to deal with after they are baked.
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9 users found this review helpful
The taste can't be beat, and the recipe is a wonderful way to get different vegetables to your...
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Reviewed on Aug. 29, 2005 by
BONNIEBELLE2300
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BONNIEBELLE2300
Aug. 29, 2005
I also forgot the lime juice at the end, but this was an instant hit with the family!! Mine didn't come out too greasy at all and it wasn't too sweet either - just tasty!!! I used Canola oil to keep the cholesterol down, and I also tipped it into a large mixing bowl to stir it a couple of times during cooking as 3 "decent" sized yams filled my casserole dish and I just couldn't stir them in the dish. Will DEFINITELY make this one again and again and again!!!
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7 users found this review helpful
I also forgot the lime juice at the end, but this was an instant hit with the family!! Mine...
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Reviewed on Mar. 29, 2005 by DEBPES
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DEBPES
Mar. 29, 2005
This is a great recipe! I used olive oil, added some cayenne pepper, and forgot all about the lime juice (I would have tried it if I remembered). I sliced thin (1/2 inch) slices and cooked at a higher temp (425) since I had something else in the oven at the same time. Easy to make, goof proof, and very tasty! Thank you!
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7 users found this review helpful
This is a great recipe! I used olive oil, added some cayenne pepper, and forgot all about the...
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Reviewed on Apr. 18, 2007 by kristi
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kristi
Apr. 18, 2007
Great dish, the lime is a good touch. Do not overcook the potatos in the oven oil start. Easily could happen. Crowd pleasure and not to sweet as most of these dishes are.
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3 users found this review helpful
Great dish, the lime is a good touch. Do not overcook the potatos in the oven oil start. ...
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Reviewed on Mar. 20, 2007 by
mandc
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mandc
Mar. 20, 2007
this is a great new way to serve sweet potatoes and I loved the lime juice at the end. I used just a little less than 1/4 cup of oil and had no grease problem
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3 users found this review helpful
this is a great new way to serve sweet potatoes and I loved the lime juice at the end. I used...
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Reviewed on Sep. 11, 2005 by
hwaynek
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hwaynek
Sep. 11, 2005
Very good! The lime at the end was different,but added a new twist to the sweet potato. I'll put this one on the list for the holidays.
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3 users found this review helpful
Very good! The lime at the end was different,but added a new twist to the sweet potato. I'll...
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Reviewed on Oct. 31, 2003 by notbecky
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notbecky
Oct. 31, 2003
My mother liked them. She said that they were a little greasy but worth making again with less oil.
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3 users found this review helpful
My mother liked them. She said that they were a little greasy but worth making again with...
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Reviewed on Mar. 6, 2008 by NMB3
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NMB3
Mar. 6, 2008
I make this recipe alot- it's one of our favorite sweet potato recipes. I usually double the sugar\spice mixture and I skip all the steps- I just coat the sweet potatoes with oil and then with the sugar/spice mixture... it comes out really good.
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2 users found this review helpful
I make this recipe alot- it's one of our favorite sweet potato recipes. I usually double the...
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Reviewed on Nov. 15, 2007 by Julie in Utah
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Julie in Utah
Nov. 15, 2007
I made this last year, using the suggestion of less oil and a seasoned stoneware pan. Who needs traditional syrupy sweet when you can have loads of flavor? Love it! Definitely doing it again this Thanksgiving and Christmas...and any other time. The lime is a great touch.
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2 users found this review helpful
I made this last year, using the suggestion of less oil and a seasoned stoneware pan. Who...
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Reviewed on Nov. 8, 2007 by
alleycat
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alleycat
Nov. 8, 2007
These were fantastic! Unlike some of the other reviewers, I did remember the lime juice. I was skeptical -- but it did add to the flavor nicely. I will definitely make these again.
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2 users found this review helpful
These were fantastic! Unlike some of the other reviewers, I did remember the lime juice. I was...
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