Introduction
Is there anything more comforting than the smell of roasted sweet potatoes wafting through the kitchen? Add a drizzle of maple syrup and a sprinkle of cinnamon, and you’ve got the perfect blend of sweet, warm, and cozy. That’s exactly why I’m so excited to share this Cinnamon Maple Roasted Sweet Potatoes recipe—it’s one of those dishes that feels like a hug in food form.
My love for sweet potatoes runs deep. Growing up, they were a holiday staple, usually topped with marshmallows and baked until gooey. Delicious? Yes. But over the years, I wanted something a little lighter, something I could enjoy not just at Thanksgiving but on any weeknight dinner table. That’s when I discovered how magical roasted sweet potatoes can be with just a few simple ingredients.
This recipe brings together the natural sweetness of sweet potatoes, the rich caramel notes of maple syrup, and the warmth of cinnamon. The result? Golden, caramelized cubes of goodness that are crispy on the outside and melt-in-your-mouth tender on the inside. They’re quick, healthy, and versatile—equally at home next to roast chicken on a Wednesday night or alongside a holiday turkey.
If you’re looking for a side dish that’s both crowd-pleasing and foolproof, these Cinnamon Maple Roasted Sweet Potatoes are it.
Ingredients
You’ll be surprised by how short and simple this ingredient list is. Just a handful of pantry staples transform humble sweet potatoes into something truly crave-worthy.
What You’ll Need:
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil (or melted coconut oil for a hint of tropical flavor)
- 3 tablespoons pure maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Optional Add-Ons:
- ¼ teaspoon nutmeg for an extra layer of warm spice
- 1 tablespoon chopped fresh rosemary for a savory twist
- Chopped pecans or walnuts sprinkled on top after roasting for crunch
- Dried cranberries for a festive, holiday-ready look
Substitution Ideas
- Vegan-Friendly: This recipe is already vegan if you use plant-based oils.
- Gluten-Free: Naturally gluten-free, no swaps required!
- Oil-Free: Use a little vegetable broth or a splash of orange juice in place of oil, though the texture will be less crispy.
- Low-Sugar: Swap maple syrup for a drizzle of sugar-free syrup or reduce the amount by half.
Step-by-Step Instructions
These roasted sweet potatoes are ridiculously easy to make—perfect for beginners or busy cooks.
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). A high heat is key to getting that crispy caramelized edge while keeping the centers tender.
Step 2: Prepare the Sweet Potatoes
Peel and chop your sweet potatoes into 1-inch cubes. Keeping them the same size ensures they cook evenly.
Step 3: Make the Maple Cinnamon Coating
In a large mixing bowl, whisk together olive oil, maple syrup, cinnamon, salt, and pepper. Add the sweet potato cubes and toss until everything is evenly coated.
Step 4: Spread on a Baking Sheet
Line a large baking sheet with parchment paper. Spread the sweet potatoes in a single layer, making sure they’re not crowded—this helps them roast instead of steam.
Pro Tip: For maximum crispiness, don’t overcrowd the pan! Use two baking sheets if necessary.
Step 5: Roast to Perfection
Roast in the oven for 25–30 minutes, flipping halfway through. The potatoes should be tender on the inside and slightly caramelized on the edges.
Step 6: Serve and Enjoy
Once done, remove from the oven and let them cool slightly. Add optional toppings like pecans or dried cranberries, and serve warm.
Extra Tips
Serving Suggestions
- Pair with roast chicken, turkey, or ham for a hearty dinner.
- Add to a grain bowl with quinoa, chickpeas, and kale for a healthy lunch.
- Serve as part of a holiday spread alongside green beans and stuffing.
- Top with a drizzle of tahini or Greek yogurt for a creamy contrast.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze roasted sweet potatoes in a single layer, then transfer to a bag or container. Keeps for up to 2 months.
- Reheat: Pop them back in the oven at 375°F until warm and crisp, or use the air fryer for a quick reheat.
Ingredient Variations
- Swap cinnamon for pumpkin pie spice for a more festive vibe.
- Use honey instead of maple syrup (if not vegan).
- Add a sprinkle of chili powder for a sweet-and-spicy kick.
Nutritional Information (per serving, about 1 cup)
- Calories: ~180
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 4g
- Sugar: 10g
- Protein: 2g
(Adapted from The Flavours of Kitchen)
FAQ Section
Q: How long does it take to make Cinnamon Maple Roasted Sweet Potatoes?
A: From start to finish, about 40 minutes (10 minutes prep, 30 minutes roasting).
Q: Can I substitute maple syrup with another sweetener?
A: Yes! Honey, agave, or even brown sugar can work as alternatives.
Q: Can I freeze roasted sweet potatoes?
A: Absolutely. Spread them on a tray to freeze individually, then store in a freezer-safe bag for up to 2 months.
Q: Do I have to peel the sweet potatoes?
A: Not at all. The skin becomes nicely crisp when roasted and adds extra fiber. Just scrub them well before cooking.
Conclusion
There you have it—a cozy, flavorful, and healthy side dish that’s as versatile as it is delicious. These Cinnamon Maple Roasted Sweet Potatoes are the kind of recipe that works just as well for a casual Tuesday dinner as it does for a holiday feast. The sweetness of maple, the warmth of cinnamon, and the natural richness of sweet potatoes create a side dish that always gets compliments.
If you’ve been looking for a way to elevate sweet potatoes without much effort, this is the recipe for you. Simple ingredients, minimal prep, and maximum flavor—it’s the trifecta of weeknight cooking!
👉 If you try this recipe, I’d love to hear from you! Leave a comment below, rate the recipe, and let me know how you served it. And if you share your creations on social media, don’t forget to tag me—I can’t wait to see your roasted sweet potatoes in action!
Happy roasting! 🍂✨