This versatile Maple Cinnamon Skillet Sweet Potato recipe is one to come back to again and again. With hints of warm cinnamon, ground ginger, and the natural sweetness of pure maple syrup, it’s a comforting and nourishing dish that’s quick to prepare. Whether as a simple side or a satisfying snack, these sweet potatoes are sure to hit the spot. I hope this recipe becomes your new go to!
Quite honestly, I would recommend making this dish any morning, afternoon, or evening, in every month, at each holiday- all. year. long. I find it to be quite delicious and comforting at any point in the day and I really don’t think you could go wrong pairing it with any dish. It’s just that flexible and darn delicious.
Add these maple cinnamon sweet potatoes to breakfast scrambles, your favorite salad, tacos, a grain bowl, or even pair them with this Cashew Date Smoothie or this Raspberry Hemp Almond Butter Smoothie for a wholesome snack.
Ingredients
Each ingredient was chosen to create a recipe that’s nourishing, comforting, and quick. The sweet potatoes, with their soft interior and slightly chewy, crisp exterior, are the star of the show. Warm flavors of cinnamon and ground ginger mix throughout, complemented by the simple, sweet touch of pure maple syrup. It’s simple and full of flavor.
- Sweet potato
- Avocado oil
- Salt
- Pure maple syrup (ensure you’re using pure maple syrup and not artificially flavored syrup!)
- Cinnamon
- Ground ginger
Instructions
- Prep the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly, then chop them into your preference of either ¼ or ½ inch cubes. The smaller they are, the quicker they will cook!
- Heat the Oil: Warm the oil in a cast-iron skillet over medium heat. Add the sweet potato cubes to the skillet and toss them to coat in the oil. Sprinkle with salt and stir to combine.
- Sauté to Perfection: Cook the sweet potatoes over medium heat, stirring occasionally to prevent burning. Continue cooking for 20-25 minutes, or until the potatoes are soft and lightly golden. (I like to cook them until there’s a slight char on them!)
- Add the Flavor and Serve/Store: Remove the skillet from heat and drizzle the sweet potatoes with maple syrup. Sprinkle with cinnamon and ground ginger, then stir until evenly coated. Serve immediately for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to three days.
Hint: For the best caramelization and quickest cook time, try to cook the sweet potatoes in a single layer. Giving the potatoes space to cook can assist in creating crispy sides and edges, the perfect texture for these potatoes. You may need to use a larger cast iron skillet or even cook in batches!
Substitutions
I haven’t tried these yet myself, but here are some possible substitutions:
- Oil: Try using coconut oil or ghee.
- Sweetner: Use honey instead of maple syrup.
- Spices: Instead of cinnamon and ginger, try using other similar warm spices such as allspice, nutmeg, or cloves. Depending on which spices you would like to try and because some are stronger than others, I would recommend starting with less, and you can add more according to preference.
Equipment
This recipe calls for a good ol’ cast iron skillet. We used our trusty 10 inch skillet, however, larger would be ideal for this recipe. The more space you can allow between the sweet potato cubes, the quicker and more even they will cook.
Cast iron is incredibly versatile. It heats up quickly, retains heat well, and cooks food evenly. Plus, you never have to worry about harmful chemicals leaching into your meals.
If you don’t have a cast iron skillet, any large skillet should work just as well.
Storage
Once cooled, store in an airtight container in the fridge. Sweet potatoes should be used within 2–3 days.
For reheating, toss them back into a preheated cast-iron skillet and heat for 5 minutes.
Top Tip
Ensure that your sweet potatoes are cut evenly so there are no under/over-done pieces, and they all cook evenly! In addition, be sure to quickly mix the sweet potatoes when adding the maple syrup so it doesn’t evaporate on the hot pan before being fully incorporated.
Pairing
Try pairing this recipe with any main dish, or one of our smoothie recipes linked below:
Maple Cinnamon Skillet Sweet Potatoes
Ingredients
Equipment
Method
- Scrub and rinse the sweet potato. We opted for skin on, but you can peel it if you like.
- Chop into ¼ inch or ½ inch cubes depending on how big you want them. Make sure to chop them consistently so they can cook evenly. The smaller they are, the quicker they cook.
- Heat avocado oil in the cast iron skillet. Add the potatoes and coat them with the oil evenly. Add the salt and stir.
- Cook over medium heat for 20-25 minutes till a fork pierces easily through. Stir often so the potatoes don't burn. (I like to cook them till there's a slight char on them- yum!). If the potatoes are starting to brown too quickly or burn, you may need to decrease the heat and cook for longer. Once soft, remove from heat.
- Add maple syrup and cinnamon. Stir immediately so the syrup doesn't all evaporate on the hot skillet. Enjoy right away, or let them cool and store in the fridge for up to 3 days. Have them as a snack, or add them to egg scrambles, grain bowls, tacos, and more! The options never end.