Name: Easy Cinnamon Roasted Sweet Potatoes
Yield: Serves 6
Cuisine: Mediterranean
Ingredients: 3 lb sweet potatoes, peeled, cut into 1-inch cubes; Extra virgin olive oil (I used Private Reserve Greek olive oil); Kosher salt; Black pepper; 1 tsp ground cinnamon; 1/2 to 3/4 tsp ground allspice; 2 small red onions, cut into large pieces

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These easy cinnamon roasted sweet potatoes with red onions are the best you’ll try! Perfectly creamy in the center with well-browned, caramelized edges. A few tips make all the difference, be sure to read below for how to roast sweet potatoes.

Serve them as side next to a simple chicken dinner or as part of a holiday feast next to turkey or lamb. Or, add roasted sweet potatoes to your dinner bowls. So many possibilities!

It doesn’t matter what time of the year or what season, I am happy to fire up the oven for some hearty roasted veggies.

In the warmer months, I tend to do more of these bright Italian roasted vegetables (I’ll actually serve them at Christmas too because they’re so festive-looking.) But, as seasons change, and especially during the fall months, I crave the warmth of things like Mediterranean-style roasted eggplant, or roasted cauliflower with a pinch of cumin.

And when I’m looking for something extra comforting, it’s sweet potatoes all the way. I’ve even used sweet potatoes in place of toast, and they are delicious!

Cinnamon Roasted Sweet Potato Cubes with Onions

Of all the ways one can cook a sweet potato though, perfectly roasted sweet potato cubes are my go-to.

Who doesn’t love roasted chunks of sweet potatoes with a creamy center and well-browned, caramelized edges?!

These roasted sweet potatoes are simply irresistible. I mean, it takes every ounce of discipline not to burn my fingers and tongue, popping a few in my mouth the second that pan is out of the oven!

And while sweet potatoes are the star ingredient here, they are complimented by chunks of caramelized red onions, which add another dimension of sweet earthiness.

All you really need is some kosher salt and quality extra virgin olive oil (I used Private Reserve Greek EVOO.) But, I went ahead and added a couple of warm spices that I think take things up a few notches and add depth to this dish: ground cinnamon and allspice.

How to Roast Sweet Potatoes: 5 Important Tips

As simple as roasted sweet potatoes are, a few tips have made all the difference for me:

1- Cut Sweet Potatoes into Cubes. I like to cut my sweet potatoes into 1-inch cubes. This is a good size, not too large and not too small. And they’ll work nicely as a side dish, or you can add them to dinner bowls or to augment a salad. I’m not 100% precise, but I do try to cut the sweet potatoes into evenly sized pieces so they can take the same time to cook.

2- Set the Oven to 400 degrees F (approx 205 degrees Celsius.) High heat is ideal for roasting vegetables, but, choosing 400 degrees F as opposed to 425 F or 450 F will mean a longer cooking time, enough to coax more of the sweet potatoes natural sweetness out. It’s also ideal for caramelizing the onions we’re cooking along, without burning them.

3- Use a Generous Drizzle of Extra Virgin Olive Oil. Coating the sweet potatoes in olive oil is really what helps them crisp up well on the outside. And I always use a quality good-tasting oil because it does add flavor complexity to roasted veggies. This time, I used Private Reserve Greek extra virgin olive oil (you can find it at our online shop)

4- Season Sweet Potatoes Well. Really, if we went with a generous dash of kosher salt and black pepper, that will be fine. But you can add more flavor to your liking. I went for a Middle Eastern/Persian vibe here with a bit of cinnamon and allspice, which really play up the earthiness of sweet potatoes.

You’ll notice in the photo above that I like to season my sweet potatoes in a bowl first before transferring to a baking dish. The bowl allows me to give the veggies a good toss and make sure they are well coated with the seasonings and oil (just a more even result.)

5- Use a Dark Sheet Pan or Baking Pan. Whenever possible, I like to use my cast iron baking pan for roasting vegetables. The dark helps the veggies cook well, while cast iron provides the added benefit of even, steady heat, making it easy for the veggies to char.

And, of course, do not crowd the baking pan. If you want things to cook well to that perfectly charred point, make sure they are well spread.

Occasionally, toss the sweet potatoes and onions so they cook well on all sides (do this carefully, and use a pair of tongs to turn things over if you need to.)

Similar Recipes to Try:

Best Roasted Greek Potatoes

Crunchy Roasted Chickpeas

Baked Lamb Chops with Root Vegetables

Easy Ratatouille Recipe

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