Cinnamon Roasted Sweet Potatoes Recipe -
Cinnamon Roasted Sweet Potatoes Recipe
  • READY IN 40 mins

Cinnamon Roasted Sweet Potatoes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
  4. Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 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.

Most Helpful Critical Review
Jun 23, 2011

I think it would benefit people to know the size of the chunks of potatoes the recipe submitter used, because that plays a huge role in cooking time. Mine were cut into 1/4 slices and they didn't cook all the way through in 30 minutes. As far as flavor goes, it's the usual sweet potato flavor (we didn't have lime juice on hand).

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.

Oct 04, 2007

My family just loved this but with feeding a diabetic I used olive oil and Brown Sugar Splenda. I just tossed everything into a pan and stirred once or twice. Nothing stuck to the glass baking dish and you couldn't tell it wasn't pure brown sugar. Note: Always use half the brown sugar splenda to what a recipe calls for.

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!

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.

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

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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  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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