If you’re craving a comforting side dish that bursts with warm spices and subtle sweetness, you have to try this Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe. It’s an absolute game changer—those tender cubes of sweet potato get coated in a delightful blend of smoky paprika, fragrant cinnamon, and just the right splash of maple syrup, roasting up crisp on the outside while buttery soft inside. This recipe turns humble sweet potatoes into a vibrant, flavorful dish that’s perfect for any meal, any season.
Ingredients You’ll Need
Getting the flavors just right is all about simplicity and quality in this recipe. Each ingredient has an important role, from the natural sweetness of the potatoes to the bold spices that bring warmth and depth.
- Sweet potatoes (3 lbs): The star of the show with natural sweetness and creamy texture when roasted.
- Oil (3 tbsp): Helps caramelize the potatoes for a golden, crispy exterior—olive or avocado oil works beautifully.
- Salt (1 tsp): Enhances all the flavors and balances the sweetness.
- Maple syrup (1 tbsp): Adds a gentle, rich sweetness that caramelizes during roasting.
- Ground cinnamon (1/2 tsp): Brings warm, aromatic notes that complement the potatoes perfectly.
- Ground paprika (1 tsp): Offers smokiness and subtle heat for a deep flavor punch.
- Garlic powder (1/2 tsp): Adds savory depth without overpowering the other spices.
- Black pepper (to taste): Gives a mild kick and rounds out the flavor profile.
How to Make Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 400°F. Line two baking sheets with foil for easy cleanup and spray them lightly with nonstick cooking spray. Having everything ready at this stage makes the cooking process smooth and keeps those sweet potato cubes from sticking.
Step 2: Cut the Sweet Potatoes
Wash the sweet potatoes thoroughly. If you prefer, peel them for a softer texture, but leaving the skins on adds a nice bite and extra nutrients. Then, chop the potatoes into roughly 3/4-inch cubes to ensure even cooking and a perfect balance of crispy edges and tender centers.
Step 3: Season to Perfection
In a large mixing bowl, combine the sweet potato cubes with oil, salt, maple syrup, cinnamon, paprika, garlic powder, and black pepper. Toss everything gently but thoroughly to coat each piece evenly in the flavorful blend. This step is the secret that makes the Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe so addictive!
Step 4: Roast Until Golden and Tender
Spread the seasoned cubes in a single layer across the prepared pans to allow for even roasting. Pop them into the oven for 10 minutes, then carefully toss to turn them for a uniform cook. Continue roasting for another 10 to 15 minutes until they’re beautifully golden and tender. For an extra caramelized finish, crank up the heat to 425°F for the last 5 minutes—it will deepen the roast and intensify the flavors.
How to Serve Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe
Garnishes
To elevate these roasted sweet potatoes even further, sprinkle them with freshly chopped parsley or cilantro for a burst of greenery and freshness. A light drizzle of tahini or a dollop of Greek yogurt adds creamy contrast that pairs wonderfully with the warm spices.
Side Dishes
This recipe shines alongside grilled chicken, roasted turkey, or even as part of a vibrant grain bowl featuring quinoa or wild rice. It’s also fantastic next to sautéed greens or a crunchy kale salad, creating a well-rounded and satisfying meal.
Creative Ways to Present
Think beyond the standard side dish! These roasted sweet potatoes make a fantastic addition to tacos topped with avocado and black beans, or tossed into a hearty salad with toasted nuts and dried cranberries. You can also blend them into a savory mash or use as a colorful topping for flatbreads and pizzas.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them into an airtight container and store them in the fridge for up to 4 days. They keep their flavor and texture surprisingly well, making for a perfect ready-to-go snack or side.
Freezing
To freeze, spread the roasted sweet potatoes out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll last for up to 3 months. This method prevents clumping so you can thaw only what you need.
Reheating
Reheat the potatoes in a 375°F oven for 10-15 minutes to revive that crispy exterior. Avoid the microwave if you can—it tends to make them a bit soggy. A hot oven is the best way to enjoy them almost as fresh as when first roasted.
FAQs
Can I use other types of sweet potatoes or yams for this recipe?
Absolutely! Different varieties will bring slightly different sweetness and texture, but the roasting method and seasoning works beautifully across them all.
Is it okay to leave the sweet potato skins on?
Yes, leaving the skins on adds extra fiber, nutrients, and a delightful rustic texture that many people love. Just make sure to wash them thoroughly.
Can I make this recipe vegan?
It’s naturally vegan! All the ingredients—maple syrup, spices, and oil—are plant-based, so it fits perfectly into any vegan meal plan.
How spicy is the paprika in this recipe?
This recipe uses sweet or smoked paprika, which adds warmth and smokiness without intense heat. If you like it spicier, feel free to add a pinch of cayenne pepper.
Can I prepare this dish ahead of time?
You can chop and season the sweet potatoes a few hours before roasting, but it’s best to roast them fresh to get that wonderful crispy texture and toasting of the spices.
Final Thoughts
I truly hope you give the Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe a try soon. It’s one of those dishes that feels cozy and special at the same time, with flavors that dance together in the best way. Whether you’re serving it as a weeknight side or a festive addition to your holiday table, it’s sure to become a beloved favorite.
Print
Roasted Sweet Potatoes with Maple, Cinnamon, and Paprika Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This recipe features perfectly roasted sweet potatoes, seasoned with warm spices like cinnamon, paprika, and garlic powder, and finished with a touch of maple syrup for a subtle sweetness. The potatoes are baked until golden brown and tender, making for a flavorful and healthy side dish suitable for various meals.
Ingredients
Sweet Potatoes
- 3 lbs sweet potatoes
Seasoning
- 3 tbsp oil
- 1 tsp salt
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tsp ground paprika
- 1/2 tsp garlic powder
- Black pepper to taste
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line two sheet pans with foil and lightly grease them with nonstick spray to ensure the sweet potatoes don’t stick during baking.
- Cut Potatoes: Wash the sweet potatoes thoroughly. You may peel them if you prefer, though the skin adds extra texture and nutrients. Cut the sweet potatoes into approximately 3/4-inch cubes to ensure even cooking.
- Season: In a large mixing bowl, toss the sweet potato cubes with oil, salt, maple syrup, cinnamon, paprika, garlic powder, and black pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange for Baking: Spread the seasoned sweet potatoes in a single layer on the prepared sheet pans. Make sure the cubes are not crowded to allow for proper roasting.
- Bake: Place the pans in the preheated oven and bake for 10 minutes. Then, carefully toss or flip the sweet potatoes to promote even browning. Continue baking for another 10 to 15 minutes until the potatoes are golden brown and tender when pierced with a fork. For a deeper roast, increase the oven temperature to 425°F (220°C) during the last 5 minutes of cooking.
Notes
- Peeling the sweet potatoes is optional; leaving the skin on adds extra fiber and nutrients.
- You can adjust the spices to your preference, adding more heat or sweetness as desired.
- Use a sturdy spatula to toss the potatoes halfway through baking to avoid breaking the cubes.
- If you prefer, sweet potatoes can be roasted on one sheet pan instead of two, but avoid overcrowding to ensure crispiness.
- Leftovers can be refrigerated and reheated; they also work well in salads and hash dishes.
