Crispy Sweet Potatoes with Cinnamon Sugar (Printable Version)

Golden, crispy roasted sweet potatoes tossed with cinnamon sugar.

# What You’ll Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes, peeled and cut into 1/2-inch rounds

→ Coating

02 - 2 tbsp olive oil
03 - 1/2 tsp fine sea salt

→ Cinnamon Sugar

04 - 2 tbsp granulated sugar
05 - 1 tsp ground cinnamon

→ Optional Topping

06 - 1 tbsp melted unsalted butter
07 - 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato rounds with olive oil and salt until evenly coated.
03 - Arrange sweet potatoes in a single layer on the prepared baking sheet, ensuring they do not overlap.
04 - Roast for 15 minutes, then flip each round and continue roasting for another 12–15 minutes, or until golden and crisp at the edges.
05 - While the sweet potatoes roast, mix granulated sugar and cinnamon in a small bowl.
06 - Remove sweet potatoes from the oven. If desired, brush lightly with melted butter. Immediately sprinkle with cinnamon sugar while hot.
07 - Transfer to a serving platter and garnish with chopped parsley if using. Serve warm.

# Top Tips:

01 -
  • They're crispy on the outside and naturally sweet inside—no complicated technique required.
  • The cinnamon sugar coating makes them feel indulgent without any real effort.
  • Works as a side dish, a snack, or even a light dessert if you're honest with yourself.
02 -
  • Don't overlap the potatoes or they'll steam and stay soft instead of crisping up—single layer only, even if it means using two baking sheets.
  • Sprinkle the cinnamon sugar while they're hot so it actually adheres instead of sliding off onto your plate.
  • Convection mode if your oven has it actually makes a real difference here—the air circulation is what creates those crispy edges.
03 -
  • Parchment paper is worth the extra step because it prevents sticking and cleanup is actually just throwing it away.
  • Fresh cinnamon from a spice jar you use regularly tastes infinitely better than cinnamon that's been sitting in your cabinet for three years.

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