Roasted Sweet Potatoes with Cinnamon

Cubed sweet potatoes are tossed with olive oil, cinnamon, salt, and black pepper, then roasted until tender and lightly caramelized. A small garnish of chopped parsley adds freshness, but the dish stays centered on the sweet potato texture and cinnamon aroma.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 680 g sweet potatoes peeled or scrubbed, cut into 2.5 cm cubes
• 30 ml olive oil
• 2 g ground cinnamon
• 4 g kosher salt
• 1 g black pepper freshly ground
• 5 g flat-leaf parsley finely chopped

Instructions

1. Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the baking sheet is lined.
2. Place the sweet potatoes in a large bowl. Add the olive oil, cinnamon, salt, and black pepper, then toss until every piece is coated evenly. All sweet potato cubes look lightly glossed and evenly seasoned.
3. Spread the sweet potatoes on the prepared baking sheet in a single layer with space between pieces. Roast for 15 minutes. The undersides are beginning to brown at the edges.
4. Flip the pieces with a spatula, then roast for 12 to 15 minutes more until the cubes are tender and browned in spots. A knife slides through the center with little resistance and the edges are caramelized.
5. Transfer to a serving dish and scatter the parsley over the top if using. Serve hot. The sweet potatoes are tender, aromatic, and ready to serve.