Cinnamon Roasted Sweet Potatoes

Cinnamon Roasted Sweet Potatoes

Photo credit, with thanks Ella Olsson

Sweet potatoes are delicious anytime of year, but they seem to really shine during the harvest season. This quick recipe is perfect for a traditional Thanksgiving dinner or as a compliment to a roasted pork or beef dinner. Or add chick peas to the mix, and make a tasty option for a vegan Thanksgiving bowl.


4 Sweet potatoes (medium size, peeled, and sliced in 1 cm think slices)

⅓ Cup Butter, melted (for vegan option, replace with olive or coconut oil)

2 Tbsp Brown Sugar (Option – replace sugar with Maple Syrup)

½ tsp Cinnamon

½ tsp Salt


  1. Set oven to pre-heat at 400 degrees
  2. In a large bowl, mix together brown sugar and cinnamon. Add melted butter or oil and continue mixing.
  3. Toss the cut sweet potato discs in the bowl with the sugar and spice mixture using your hands to make sure that every slice is well coated.
  4. Add salt and toss some more.
  5. Lay the sliced sweet potatoes on a baking sheet (line with foil for easy clean-up) in an even single layer.
  6. Bake in oven for 15 minutes. Then using a spatula, turn them so that the other side roasts.
  7. Bake for 12 – 15 minutes more, until ‘fork-tender’, but not too soft.
  8. Serve right away.