This cinnamon sweet potato recipe is a delightful blend of sweet and savory flavors, perfect for a cozy dinner or a festive holiday side dish. The natural sweetness of the sweet potatoes pairs beautifully with the warm spice of cinnamon, creating a dish that's both comforting and nutritious.
While most of the ingredients in this recipe are common pantry staples, you may need to pick up fresh sweet potatoes if you don't already have them on hand. Make sure to choose firm, unblemished sweet potatoes for the best results. Ground cinnamon and olive oil are also essential, so double-check your spice rack and pantry before heading to the supermarket.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Cinnamon Sweet Potato Recipe
Ingredients
Main Ingredients
- 4 medium Sweet Potatoes peeled and cubed
- 2 tablespoon Olive Oil
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and salt until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
- Serve warm and enjoy!
Nutritional Value
Keywords
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