Cinnamon Butter Baked Sweet Potatoes

Why You’ll Love This Recipe

I keep this one on repeat because it hits that perfect balance of sweet and savory. The prep is quick, and the oven does the rest of the work. I also like how the maple and cinnamon soak into every bite, and the butter gives the sweet potatoes that irresistible richness. They pair perfectly with roasted meats, holiday mains, or even on their own as a warm, satisfying vegetarian dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes

• 6 tablespoons unsalted butter, melted

• ¼ cup pure maple syrup

• ½ teaspoon ground cinnamon

• ½ teaspoon kosher salt

• Cooking spray or neutral oil (for greasing the pan)

Directions

1. I preheat the oven to 375°F (190°C) and grease a sheet pan with cooking spray or a thin coat of neutral oil to prevent sticking.

2. I arrange the sweet potato cubes in a single layer on the prepared baking sheet. This helps them roast evenly and get nice caramelized edges.

3. In a mixing bowl, I whisk together the melted butter, maple syrup, cinnamon, and kosher salt until smooth and well blended.

4. I pour the cinnamon butter mixture over the sweet potatoes, then gently toss everything right on the pan with clean hands or a spatula until well coated.

5. I bake the sweet potatoes for 35 minutes, tossing them gently halfway through to make sure they brown on all sides. I look for fork-tender centers and golden, slightly crispy edges.

6. I serve them hot, straight from the oven, with a sprinkle of flaky salt or even a little extra cinnamon if I’m feeling fancy.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Add a kick: I sometimes add a pinch of cayenne or chili powder to the butter mixture for a sweet-and-spicy version.

• Go extra sweet: If I want a dessert-like side, I sprinkle a bit of brown sugar on top before baking.

• Make it herby: For a more savory twist, I add fresh thyme or rosemary to the butter mixture.

• Try other root vegetables: This same recipe works great with butternut squash or carrots, too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them out on a baking sheet and warm them at 350°F for about 10 minutes, or until hot. This keeps the texture better than microwaving, which can make them soft.

These also freeze well. I let them cool completely, then freeze in a single layer before transferring to a container. They reheat in the oven directly from frozen—just add a few extra minutes to the baking time.

FAQs

Can I make these ahead of time?

Yes! I roast them ahead and store them in the fridge. When I’m ready to serve, I just reheat in the oven until warm and caramelized again.

What’s the best type of sweet potato to use?

I stick with classic orange-fleshed sweet potatoes (like Garnet or Beauregard) for this recipe—they’re naturally sweet, creamy, and roast beautifully.

Can I use honey instead of maple syrup?

Absolutely. Honey works just as well and brings its own unique flavor, though it will brown a bit faster, so I keep an eye on them while baking.

Do I need to peel the sweet potatoes?

I prefer peeling them for this recipe so the edges can caramelize more easily and the texture stays smooth. But if I’m short on time, I scrub the skins well and leave them on—they add some fiber and rustic flair.

How do I keep them from getting soggy?

The key is not overcrowding the pan. I always use a large sheet pan and make sure the sweet potatoes are in a single layer with a little space between pieces.

Conclusion

These cinnamon butter baked sweet potatoes are everything I want in a fall side dish—warm, flavorful, and easy to make. The maple, cinnamon, and butter create a simple glaze that turns ordinary sweet potatoes into something special. Whether I’m serving a crowd or just making dinner for myself, this is a side dish I come back to again and again.

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