Cinnamon Roasted Sweet Potatoes

Name: Cinnamon Roasted Sweet Potatoes
Total time: 40 min
Yield: 4
Ingredients: 2 lb sweet potato (skin on, cut in 1 inch cubes); 2 tbsp olive oil; ¾ tsp salt; ½ tsp paprika (smoked); ¼ tsp black pepper (ground); ¼ tsp cinnamon (ground)

Sides & Vegetables · American

A variant of Roasted Sweet Potatoes — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

6 ingredients · 40 minutes · 4 servings

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Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

VegetarianVegan · without onePescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	sweet potato (skin on, cut in 1 inch cubes)
2 tbsp	olive oil
¾ tsp	salt
½ tsp	paprika (smoked)
¼ tsp	black pepper (ground)
¼ tsp	cinnamon (ground)

Optional

Not counted above. The dish works without them.

⅛ tsp	cayenne pepper
1 tbsp	honey (in the last 5 minutes only)
2 tsp	lime (juice, at the end)
2 tbsp	cilantro (chopped)

Steps

dice8 min
even 1 inch cubes, skin left on
sweet potato into pieces as close to identical as you can manage. Evenness matters more here than in most roasting, because these go from firm to collapsing over a narrow window — a tray of mixed sizes gives you scorched small cubes beside raw large ones with no moment when both are right
season3 min
large bowl, oil first, then the dry seasonings
+ olive oil tossed to coat, then + salt + smoked paprika + pepper (+ cinnamon, + cayenne). Oil before spice so the spice has something to stick to. Hold any honey back — sugar added now would be black long before the interior cooked. Toss the oiled cubes with all the listed cinnamon along with the salt, smoked paprika and pepper. Keep any optional honey for the later glazing step.
roast25 min
220°C, preheated tray, single layer with gaps, turned once at 15 minutes
until the undersides are deeply caramelised and a knife meets no resistance at the centre. Two different reactions are running: Maillard browning between the sugars and amino acids above about 150°C, and straightforward caramelisation of the sugars the vegetable already has, which is why sweet potato browns faster and darker than an ordinary potato and needs watching in the last five minutes
glaze4 min
last 4 minutes only, if using honey
+ honey tossed through and returned to the oven briefly. Added at the start it burns; added at the end it thickens on the hot surface into a proper glaze. Skip it entirely if the potatoes were sweet to begin with — you can taste one at the twenty minute mark and decide
season2 min
off the tray, hot
to taste (+ lime juice, + cilantro). Acid at the end is what keeps this from reading as dessert — sweet potato has enough sugar that without something sharp it flattens out by the third forkful. Serve straight away; they soften as they cool and the crisp faces go leathery within fifteen minutes