Cinnamon Roasted Sweet Potatoes102 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“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.” - by TIA_DAWN
Original recipe yields 6 servings
- 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.
- 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.
- 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.
- Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
Amount Per Serving (6 total)
- 230 cal
- 9.2 g
- 35.5 g
Based on a 2,000 calorie diet
Reviews (102)Rate This Recipe
"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 sug..." See morear/spice mixture... it comes out really good. "
"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..." See more 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."
"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 a..." See morend you couldn't tell it wasn't pure brown sugar. Note: Always use half the brown sugar splenda to what a recipe calls for."
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