Switch things up these holidays and make the Cinnamon Roasted Sweet Potatoes recipe instead, a savory alternative to the sweet potato casserole. This recipe features cinnamon, garlic, onion, and a hint of orange juice that takes this dish to the next level.
Sweet potato is a root vegetable that deserves more attention all year round. We wildly consume it during the holidays but load it with sugars and forget how great this vegetable can be.
The humble sweet potato is relatively high in carbs but also high in beta-carotene, potassium, and fiber.
This recipe shows that roasted sweet potatoes can be delicious when paired with savory ingredients like onions and garlic. Cinnamon and a hint of orange juice bring this dish to the next level, making it festive and worth being on the Thanksgiving table or Christmas.
Why do I like this recipe:
- It is easy to make. Cubed sweet potatoes go into a baking dish, and the rest of the ingredients join into a big party of flavors.
- This recipe is an excellent alternative to the sweet potato casserole if you want to enjoy sweet potatoes but don’t care about the sugar.
What ingredients go into this dish:
- Sweet potatoes – you will need about two pounds to make this dish that would feed six people.
- Sweet onions – are milder, and I like them, but red onions are also good.
- Garlic cloves – I prefer to go with the real thing, using freshly peeled garlic.
- Olive oil – Use good olive oil, or go for sunflower or canola, if you prefer. You can also replace the olive oil with melted unsalted butter, coconut oil, ghee, or avocado oil.
- Ground cinnamon – What is a good sweet potato without a hint of cinnamon?
- Orange Juice – You will need only two tablespoons, which could come from freshly squeezed oranges or the orange juice bottle.
- Salt and pepper
How to make cinnamon-roasted sweet potatoes with onions and garlic:
- Step 1. Preheat oven to 400F/200C.
- Step 2. Cut potatoes in half lengthwise, then into 1-inch-thick slices.
- Step 3. Place potatoes, onion, and garlic in a 13×9-inch baking dish.
- Step 4. Combine olive oil with orange juice, cinnamon, salt, and pepper. Pour over the potato mixture.
Toss until well coated.
- Step 5. Bake.
What to serve with this recipe:
This dish is perfect as a side dish during the holidays, but you can also use the potatoes to improve a salad or add them to a bowl with some other favorite things, like chicken, wild rice, broccoli, kale, etc.
Roasted meats and grilled meats are perfect with sweet potatoes. I had them with pork chops, but I also had them with chicken or turkey.
How to store the leftovers:
You can store these cinnamon-roasted sweet potatoes in the refrigerator for up to 5 days. You can reheat them in the microwave, on the stove, or in the oven.
Can I make this roasted sweet potato dish in advance?
If you make this dish for Thanksgiving or Christmas, you can roast the potatoes in advance. You can assemble the dish the night before and refrigerate it until the next day when you bake it, or you can bake it the day before and then reheat it in the oven.
Note: These roasted sweet potatoes are not crisp, but they are not mushy either. The orange juice gives them flavor and enough moisture to still have texture but also melt in your mouth.
More recipes to love:
Check out the web story for this recipe: Roasted Sweet Potatoes With Cinnamon And Onions
Cinnamon Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled
- 1 sweet onion, cut into eighths or smaller as you wish
- 2 cloves garlic, chopped
- ¼ cup olive oil
- 1 teaspoon ground cinnamon
- 2 tablespoons orange juice
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Preheat oven to 400F/200C.
- Cut potatoes in half lengthwise, then into 1-inch-thick slices.
- Place potatoes, onion, and garlic in a 13×9-inch baking dish.
- Combine olive oil with orange juice, cinnamon, salt, and pepper. Pour over the potato mixture and toss until well coated.
- Bake for 35 to 40 minutes or until the potatoes are tender.