If you are like me you are always looking for easy, relatively healthful side dishes. These Cinnamon Garlic Roasted Sweet Potatoes are one perfect solution because in addition to being easy and relatively healthful, they are quite versatile as they pair well with pretty much any protein.

A yummy plate of food! Sicilian Swordfish with Tomatillo Salsa and a side of Cinnamon Garlic Roasted Sweet Potatoes.

Cinnamon Garlic Roasted Sweet Potatoes. This time cut as Steak House fries.

Steve used to hate sweet potatoes. And I have always loved them. In fact, Steve wouldn’t even taste them. For so many years I would make a baked sweet potato for myself and an Idaho for him. Then I started reading articles about how much better for you sweet potatoes were and I became determined to make a convert out of him. I finally got him to agree to tasting them by preparing a mix of garlic roasted white and sweet potatoes. I promised that if he didn’t like them I would eat all of the sweets and give him all of the rest. Well guess what? He actually liked them. At least enough to eat the mixture.

Skirt Steak with Cinnamon Garlic Roasted Sweet Potatoes and Mango Mustard Sauce

Then I got daring and tested the waters by making sweets only. And since there were only sweet potatoes I decided to really bring out that sweetness with some cinnamon. And guess what? They became Steve’s favorite potatoes of all time. YAY!!! I converted my sweet potato hating husband and brought him over to my side. Victory is so sweet.

Two large sweet potatoes ready to slice up.

Slice the potatoes into rounds and then into wedges.

The sweets are seasoned and ready for the oven.

These babies are ready to toss and turn for round two in the onen.

All done! And ready to devour.

This is the side dish that I served with my Sicilian Swordfish with Tomatillo Salsa and I promised to post the recipe. Promise kept. Now here is how easy these are: For the two of us, after preheating the oven to 400◦ F,  I scrub one large sweet potato and cut off the ends. I slice them about 1/2-3/4-inch thick and then cut the slices into 4-6 wedges depending on the diameter of the slice. Once that is done, I transfer them to a small rimmed baking pan (a quarter sheet pan), drizzle them with olive oil and season them liberally with kosher salt, coarsely ground black pepper, cinnamon and garlic powder. And I make sure to get them evenly coated before placing them in the hot oven for 15 minutes. At that point I give them a good stir and put them back in the oven for another 10-15 minutes or until they are tender when pierced with a fork or the tip of a knife, and good and crusty on the outside. No matter how much I make Steve always wants some of mine!

Cinnamon Garlic Roasted Sweet Potatoes

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Luscious sweet potato chunks are enhanced by seasoning them with a good dose of cinnamon and granulated garlic, then roasted for a crusty exterior with a creamy interior. You could eat them like candy they’re so good. They are an awesome side for fish, burgers, steak, chicken or pork.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

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2 large sweet potatoes, scrubbed and ends trimmed

3 Tablespoons good quality olive oil

1 Tablespoon ground cinnamon

2 Tablespoons granulated garlic

kosher salt and coarsely ground black pepper

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Instructions

1. Preheat the oven to 400º F.
2. Slice the sweet potatoes into 1/2-3/4-inch thick slices. Cut those slices into 4-6 pie shaped chunks depending on the diameter of the slice.
3. Place the slices on a rimmed baking sheet and drizzle with the olive oil. Generously sprinkle the cinnamon, garlic, salt and pepper over the slices and toss to coat completely. Spread out the potatoes so there is a little space between them allowing the heat to circulate. Place in the middle of a preheated oven and roast for 15 minutes.
4. Turn the potato chunks and return to the oven to roast for another 10-15 minutes. When done the potatoes should be able to be pierced easily with a skewer or fork and the outside should be nice and crusty. Serve immediately.

Notes

These are awesome with Sicilian Swordfish with Tomatillo Salsa. Sometimes I like to prepare these as Steak House oven fries by cutting them into long wedges. The cooking times are the same, just the presentation is different. I like this format when I feel like dunking “fries” in some ketchup if I’m serving them with a burger or BBQ chicken.

• Author: Sandy Axelrod
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Sides
• Method: Roasting
• Cuisine: American

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