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Baked Sweet Potato Bites with Cinnamon Recipe
Ash Tyrrell

Baked Sweet Potato Bites with Cinnamon Recipe

I made these baked sweet potato bites with cinnamon on a quiet afternoon when I wanted something warm, cozy, and not overly indulgent. The smell of cinnamon filling my kitchen instantly told me I had made the right choice.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • sweet potatoes – 2 large peeled and cut into bite-sized cubes (Sweet potatoes are naturally sweet and creamy when baked; choose firm, fresh ones with smooth skin for the best texture)
  • olive oil – 2 tablespoons Olive oil helps the sweet potatoes roast evenly and adds subtle richness; it also prevents sticking
  • ground cinnamon – 1 teaspoon Cinnamon enhances the natural sweetness of the potatoes without overpowering them
  • sea salt – ½ teaspoon A small amount of salt balances the sweetness and brings out deeper flavors
  • black pepper – a pinch optional (Adds warmth and complexity to the flavor without making it spicy)
  • optional maple syrup – 1 to 2 teaspoons Drizzling maple syrup boosts caramelization and adds extra sweetness if needed

Method
 

  1. This recipe comes together quickly and doesn’t require any complicated steps. Just take your time with cutting and seasoning, and the oven does the rest of the work.
  2. Peel the sweet potatoes and cut them into evenly sized cubes. Keeping them uniform ensures they cook at the same rate. I aim for bite-sized pieces so they crisp on the outside while staying soft inside.
  3. Place the cubes in a large bowl and drizzle with olive oil. Add cinnamon, salt, and black pepper, then toss until every piece is well coated. This step ensures balanced flavor in every bite.
  4. Line a baking sheet with parchment paper and spread the sweet potatoes in a single layer. Make sure they’re not crowded, as space helps them roast instead of steam.
  5. Bake in a preheated oven at 400°F (200°C). Halfway through, flip the pieces to ensure even browning. They’re ready when golden and fork-tender.
  6. If using maple syrup, drizzle it over the potatoes during the last 5 minutes of baking. This adds a light glaze and enhances caramelization without burning.

Notes

  • I always preheat the oven fully before baking for better browning.
  • Cutting the sweet potatoes evenly makes a big difference in texture.
  • I like flipping them gently to avoid breaking the soft edges.
  • Letting them rest for a minute after baking helps flavors settle.