Cinnamon Chile Roasted Sweet Potatoes

Roasted potatoes are the quickest way to my heart. Roasted sweet potatoes with cinnamon? Marry me.

Sweet and white potatoes get a big kick in the pants from a coating of warm spices – a mix of cinnamon, chile powder, cumin, paprika and a touch of cayenne. Sweet, smoky and spicy. . . these potatoes have everything going for them.

Roasting brings out the best in potatoes enhancing their natural-born sweetness by caramelizing their sugars while making them all crispy and crunchy. They’re the next best thing to deep-fried. Hence, the love affair.

A dollop of sour cream over the hot potatoes is absolutely divine, especially if you add a little extra cayenne.

Cinnamon Chile Roasted Sweet Potatoes

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4 servings

Cinnamon Chile Roasted Sweet Potatoes

Roasted sweet and white potatoes coated in a warm spice mix.


2 tablespoons olive oil, plus more for greasing pan
3 cups sweet potatoes, peeled and cubed
3 cups white potatoes, peeled and cubed
1 tablespoon butter, melted
2 teaspoons chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika (smoked or sweet)
a pinch or two of ground cayenne pepper (or more if you want it spicy)
1 teaspoon sea or kosher salt
1/8 teaspoon black pepper
sour cream, for serving


  1. Preheat oven to 400 degrees F. Lightly grease a large non-stick baking sheet with sides.
  2. Add the potatoes to a large mixing bowl and toss with olive oil and melted butter.
  3. In a small bowl mix together all the spices including salt and pepper. Sprinkle over potatoes and toss well.
  4. Spread out on baking sheet and roast until tender and golden about 25-35 minutes depending on how well done you like them. Serve immediately garnished with sour cream if desired.

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