Crispy Sweet Potatoes Cinnamon (Printable)

Caramelized sweet potato rounds roasted to achieve a crisp texture with a warm cinnamon twist.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Optional

06 - 1 tablespoon honey or maple syrup for drizzling
07 - 1 tablespoon chopped fresh parsley for garnish

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large bowl, toss sweet potato rounds with olive oil, cinnamon, sea salt, and black pepper until fully coated.
03 - Spread the slices in a single layer on the prepared baking sheet, avoiding overlap for even roasting.
04 - Roast the slices for 15 minutes, allowing caramelization to begin.
05 - Flip each slice and rotate the pan; roast for an additional 12 to 15 minutes until edges are golden and crisp.
06 - Remove from oven. If desired, drizzle with honey or maple syrup and garnish with chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy they shatter like candy, while the centers stay creamy and sweet.
  • Cinnamon brings out flavors you didnt know sweet potatoes had, turning simple rounds into something you crave.
02 -
  • If the slices overlap even a little, theyll steam instead of crisp, so give them space.
  • Flipping halfway through is not optional, the bottoms will burn and the tops stay pale if you skip it.
03 -
  • Let the slices sit cut side down on a towel for a minute before tossing, it pulls out extra moisture and helps them crisp faster.
  • If youre doubling the batch, use two pans and switch racks halfway through so both trays roast evenly.

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