Crispy Sweet Potatoes with Cinnamon Sugar

My sister brought a baking sheet of these to a casual dinner last fall, and I watched them disappear in minutes—everyone reaching for just one more golden round dusted with cinnamon. I've been making them since, partly because they're ridiculously simple, but mostly because they taste like someone actually cared about feeding you something good. The crispy edges and warm spice hit different when they're still hot from the oven.

There's something about roasting sweet potatoes that makes your whole kitchen smell like autumn, even in the middle of summer. I made these for a potluck once where everyone was bringing something heavy, and these bright golden slices with their little crispy edges somehow became the thing people actually remembered. Simple food shared warmly tends to do that.

Ingredients

• Sweet Potatoes: Two large ones, peeled and cut into 1/2-inch rounds—the thickness matters more than you'd think because it's the difference between creamy centers and edges that actually crisp up.
• Olive Oil: Two tablespoons is enough to coat everything evenly without making them greasy, which used to be my mistake until I learned less is actually more here.
• Fine Sea Salt: Half a teaspoon seasons the potatoes themselves before the sugar hits, so you get balance instead of one-note sweetness.
• Granulated Sugar: Two tablespoons mixed with cinnamon, though you can absolutely swap this for coconut or brown sugar if you want deeper warmth.
• Ground Cinnamon: One teaspoon, freshly ground if you have it, because old cinnamon that's been sitting open tastes like dust.
• Melted Unsalted Butter: Optional but worth it if you want them to feel extra special—brush it on right after they come out of the oven.
• Fresh Parsley: A tablespoon chopped and sprinkled on top adds a bright green surprise that somehow makes everything taste fresher.

Instructions

Heat your oven and prep your sheet:

Set the oven to 425°F and line a baking sheet with parchment paper—this step saves you from scraping caramelized sugar off later. The high heat is what gives you those crispy edges you're after.

Coat the potatoes:

Toss your sweet potato rounds with olive oil and salt in a large bowl until each piece glistens evenly. This is easier if you use your hands for the last minute—you'll actually feel when everything's covered.

Arrange in a single layer:

Spread them on the baking sheet making sure they don't touch or overlap, because crowded potatoes steam instead of roast. Leave a little breathing room between each round.

Roast the first side:

Roast for 15 minutes while you do something else, then check—they should be starting to brown at the edges. The smell at this point is almost as good as eating them.

Flip and finish:

Flip each round and roast for another 12 to 15 minutes until both sides are golden and the edges are genuinely crispy. The timing can vary depending on how thick you cut them, so trust your eyes more than the clock.

Prepare the cinnamon sugar:

While they roast, mix your sugar and cinnamon in a small bowl so it's ready to go the moment they come out. Waiting until the last second means the coating sticks to the heat.

The finish:

Pull them from the oven and if you're using butter, brush it on lightly while they're still hot. Sprinkle the cinnamon sugar immediately so it dissolves slightly into the butter and sticks to everything.

Serve:

Transfer to a platter and scatter parsley on top if you have it, then serve while they're still warm. Cold versions are fine but honestly they lose their magic.

Save to Pinterest

I made these for my grandmother once when she was visiting, and she ate almost the entire batch while we were still standing in the kitchen talking. She said they reminded her of something her mother used to make, which made me realize that sometimes the simplest foods are the ones that actually matter. That moment changed how I think about cooking.

Why This Works as a Side Dish

These crispy rounds sit beautifully next to roasted chicken or pork without competing for attention, but they're interesting enough that people actually eat them instead of ignoring the vegetable on the plate. The sweetness plays well with savory mains, and the texture contrast keeps everything from feeling heavy. They're also one of those dishes that somehow looks like you tried harder than you actually did.

Variations That Still Feel Right

Brown sugar instead of granulated brings a deeper molasses note that tastes like comfort food. Coconut sugar gives you an almost caramel-like quality, and I've even tried a pinch of nutmeg or cayenne if I want to surprise people. The potato itself is forgiving enough that you can play around with what you sprinkle on top without ruining anything.

Small Details That Make a Difference

Thickness of your rounds matters—too thin and they'll burn, too thick and the center stays soft while the edges overcook. The oil coating needs to be even or some pieces will crisp while others stay pale. And honestly, rotating the baking sheet halfway through helps everything cook evenly if your oven has hot spots like mine does.

• Use a sharp knife or mandoline to get consistent thickness across all your rounds.
• If your oven runs hot, lower the temperature by 25 degrees and add a few extra minutes rather than risk burning.
• Make these ahead and reheat them in a 350°F oven for 8 minutes if you need to time them for a meal.

Save to Pinterest

These are the kind of recipe that reminds you that good food doesn't need to be complicated—it just needs attention and ingredients that matter. Once you make them, you'll keep making them.

Frequently Asked Questions

→ How do I get the sweet potatoes extra crispy?

For extra crispiness, arrange the sweet potato rounds in a single layer without overlapping and use the convection mode on your oven if available. Flipping them halfway through ensures even browning.

→ Can I use a different type of sugar?

Yes, you can swap granulated sugar for coconut sugar or brown sugar for a deeper, richer flavor profile.

→ Is this dish vegan?

The dish is naturally vegan if you omit the optional butter. You can also use plant-based butter as a dairy-free alternative.

→ What can I serve with these sweet potatoes?

They pair wonderfully with roasted meats or can be served as a festive holiday side. They also make a great standalone snack.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.