Crispy Sweet Potatoes with Cinnamon (Printable Version)

Golden roasted sweet potato slices with cinnamon, crispy edges and tender centers.

# What You'll Need:

01 - 2 large sweet potatoes (about 1.75 lbs), peeled and sliced into 1/4-inch rounds

02 - 2 tbsp olive oil

03 - 1 ½ tsp ground cinnamon

04 - ½ tsp sea salt

05 - ¼ tsp freshly ground black pepper

06 - 1 tbsp maple syrup or honey (for drizzling)

07 - Fresh chopped parsley (for garnish)

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss sweet potato rounds with olive oil, cinnamon, salt, and pepper until evenly coated.

03 - Arrange the slices in a single layer on the prepared baking sheet, making sure they do not overlap.

04 - Roast for 15 minutes, then flip each slice and continue roasting for another 12–15 minutes, or until golden brown and crispy at the edges.

05 - Drizzle with maple syrup or honey while hot, and sprinkle with fresh parsley before serving.

01 -

The crispy edges and tender centers create this perfect texture combo that makes them impossible to stop eating
They take 40 minutes from start to finish but taste like something you spent all afternoon perfecting
The cinnamon warmth balances the natural sweetness so beautifully that even people who swear they hate sweet potatoes change their minds

02 -

Overcrowding the pan is the number one mistake that keeps these from getting properly crispy
Letting them cool for just a couple minutes on the baking sheet helps them crisp up even more

03 -

Pat the potato slices dry with a paper towel before tossing them in oil for extra crispy results
Make double the batch because these disappear way faster than you expect