These Vietnamese cinnamon sweet potatoes are a side dish I keep coming back to over and over again. Made with only 5 ingredients, they’re incredibly simple to make, and they pair well with a lot of different main dishes. Their versatility not only makes them a great side to have at weeknight dinners but also one you can bring to holiday get togethers.
November is the first month of the holidays, so I am going to be sharing only holiday recipes from now until the rest of the year. First up is something I’ve actually been making for myself as a weeknight meal. These Vietnamese cinnamon sweet potatoes are a great easy option for Thanksgiving, but they also make a great side for weeknight meals. Only 5 ingredients and 30 minutes and you get warm, tender sweet potatoes.
Ingredients, Substitutions & Adjustments
- Sweet potatoes – Use any kind of sweet potatoes you can find.
- Olive oil – Olive oil helps the sweet potatoes cook and gives it a good flavor. Substitute olive oil with vegetable oil, butter, and sunflower oil. If you do choose to use a substitute for olive oil, the sweet potatoes may taste different than with olive oil since olive oil has a distinctive flavor.
- Salt and pepper for seasoning
- Vietnamese cinnamon – I love Vietnamese cinnamon because it has a stronger flavor than the cinnamon you find at the grocery store. I use it in everything. If you don’t have Vietnamese cinnamon, substitute with any kind of cinnamon you have.
How to make these easy Vietnamese cinnamon sweet potatoes
This is one of the easiest recipes you’ll find out there. First, preheat oven to 400 degrees F (204 degrees C). Scrub sweet potatoes clean and cut in half. Place sweet potatoes on a baking sheet. Coat sweet potatoes with olive oil. Sprinkle the salt, pepper, and Vietnamese cinnamon over the top. Bake for 30-35 minutes until a fork easily pierces the flesh. Enjoy!
Tips and Recipe Notes
Use as much or as little cinnamon as you want
I really love cinnamon, so I used 1/2 tsp of cinnamon. However, if you like less cinnamon flavor, feel free to use less.
Use any kind of cinnamon you want
You can use any kind of cinnamon you want for this recipe. I’ve tested it with regular ground cinnamon and Vietnamese cinnamon. I personally prefer the Vietnamese cinnamon, but the sweet potatoes with regular cinnamon also taste good!
Adjust your cook time for the thickness of your Vietnamese cinnamon sweet potatoes
Depending on how thick your sweet potatoes are, they can take longer to cook. The easiest way to test if they’re done is to pierce them with a fork. If the fork easily goes through without any resistance, they are done.
Cover your baking sheet for easy clean up
I like to cover my baking sheet with aluminum foil, so it’s a lot easier for me to clean up. In the past, when I placed my food directly on the pan, it was really hard to get the food off.
What can you eat these Vietnamese cinnamon sweet potatoes with?
This pairs so well with so many different mains like lemongrass chicken with some raw cucumbers or bo luc lac. I’ve personally been eating it with everything.
Did you make this dish?
If you made this dish, I would love to see!
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Baked Vietnamese Cinnamon Sweet Potatoes (5 ingredients!)
Ingredients
- 4 sweet potatoes large
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp Vietnamese cinnamon
Instructions
- Preheat oven to 400 degrees F (204 degrees C).
- Scrub sweet potatoes clean and cut in half. Place sweet potatoes on a baking sheet.
- Coat sweet potatoes with olive oil. Sprinkle the salt, pepper, and Vietnamese cinnamon over the top.
- Bake for 30-35 minutes until a fork easily pierces the flesh.
Notes
-
I really love cinnamon, so I used 1/2 tsp of cinnamon. However, if you like less cinnamon flavor, feel free to use less.
-
This recipe works well with any kind of cinnamon.
-
Depending on how thick your sweet potatoes are, they can take longer to cook. The easiest way to test if they’re done is to pierce them with a fork. If the fork easily goes through without any resistance, they are done.
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by Becca Du