Cinnamon Sweet Potato Recipe

Sweet potatoes: These are the star of the dish, providing a natural sweetness and a hearty texture.

Olive oil: Used to coat the sweet potatoes, helping them to roast evenly and develop a slight caramelization.

Ground cinnamon: Adds a warm, spicy flavor that complements the sweetness of the potatoes.

Salt: Enhances the overall flavor of the dish, balancing the sweetness and spice.

To achieve perfectly caramelized sweet potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan can cause the potatoes to steam rather than roast, resulting in a less desirable texture.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative for this dish.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and richness that complements the cinnamon flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other warm spices like nutmeg and cloves, adding depth to the flavor.

• salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the natural sweetness of the sweet potatoes.

• Allow the sweet potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled sweet potatoes into an airtight container. For best results, use a container that fits the amount of sweet potatoes snugly to minimize air exposure.

• Store the container in the refrigerator. The sweet potatoes will stay fresh for up to 4-5 days.

• For freezing, spread the cooled sweet potatoes on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 2 hours, or until the sweet potatoes are frozen solid.

• Once frozen, transfer the sweet potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the sweet potatoes in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

• For a quicker option, reheat the sweet potatoes in the microwave. Place them in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.

• To maintain the best texture and flavor, avoid refreezing the sweet potatoes after they have been thawed.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover sweet potatoes on a baking sheet in a single layer. Cover with aluminum foil to retain moisture. Bake for 10-15 minutes, or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the sweet potatoes and cook, stirring occasionally, for about 5-7 minutes, or until warmed through.

• Microwave Method: Place the sweet potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through, until heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Steaming Method: Place the sweet potatoes in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method helps retain moisture and keeps the sweet potatoes tender.

• Peeler: used to remove the skin from the sweet potatoes.

• Knife: essential for cubing the sweet potatoes into even pieces.

• Cutting board: provides a stable surface for safely cutting the sweet potatoes.

• Mixing bowl: where you will toss the sweet potatoes with olive oil, cinnamon, and salt.

• Measuring spoons: used to measure the olive oil, ground cinnamon, and salt accurately.

• Baking sheet: where you will spread the sweet potatoes in a single layer for baking.

• Oven: preheated to 400°F (200°C) to bake the sweet potatoes until tender and caramelized.

• Spatula: useful for stirring the sweet potatoes halfway through the baking process.

Preheat the oven early: Start preheating your oven before you begin prepping the sweet potatoes to save time.

Use pre-cut sweet potatoes: Purchase pre-cut sweet potatoes from the store to skip the peeling and cubing process.

Line the baking sheet: Use parchment paper or a silicone baking mat to line your baking sheet for easy cleanup.

Batch cooking: Double the recipe and store extra portions in the fridge for quick reheating later.

Mix in a bag: Toss the sweet potatoes with olive oil, cinnamon, and salt in a resealable bag for even coating and minimal mess.