Cinnamon Crunch Baked Sweet Potatoes with Maple Glaze

Breakfast For Dinner

Brown sugar, cinnamon, garlic salt, pepper and the buttery crunch of crushed cereal make these baked sweet potatoes with a cinnamon crunch topping a standout side dish. The combination of sweet, savory and crisp textures elevates simple sweet potatoes into something memorable.

The first time I made this recipe, my partner raised an eyebrow at the ingredient list. One bite later and he was convinced—this side quickly became a favorite.

Let Me, Help You

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Not Weird, Delicious

Using cereal in a savory side might sound unusual, but the cereal provides a delightful crunch and toasty flavor that pairs surprisingly well with sweet potatoes. I often experiment with unexpected ingredients to boost texture and taste.

The crushed cereal here—Cinnamon Toast Crunch or a similar whole grain variety—adds both cinnamon flavor and crunchy contrast to the soft, caramelized potatoes.

Butter Makes It Better

This recipe uses a generous amount of butter—happy holidays! The butter blends with brown sugar, spices and a touch of cream and vanilla to caramelize the potato edges and infuse rich flavor.

A bit of the same butter mixture is mixed into the crushed cereal so it toasts golden and becomes irresistibly crunchy on top.

Peeling The Potatoes

The potatoes are boiled with the skins on to prevent excess water absorption. If you peel and cut them before boiling they can become waterlogged and won’t caramelize as well in the oven.

Be careful when peeling hot potatoes—use paper towels or tongs to avoid burns.

In The Can

If you’re short on time, canned sweet potatoes can be used. Fresh potatoes yield the best texture and flavor, but canned is an acceptable shortcut when needed.

Prep Ahead To Save Time

You can prepare this dish ahead: assemble and refrigerate, then bake when your main is resting. Alternatively, bake it a day ahead and rewarm gently in a low oven or microwave. It won’t be quite as crisp as freshly baked, but it will still be delicious.

Yield: 8 to 10 Servings

Baked Sweet Potatoes with Cinnamon Crunch Topping Recipe

The side dish you’re missing this holiday season: baked sweet potatoes topped with a cinnamon crunch. They require a few extra steps but reward you with deep caramelized flavor and a crunchy, cinnamon-spiced topping.

Ingredients

• 4 to 5 medium sweet potatoes
• 8 tablespoons butter
• 3 tablespoons brown sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1 to 2 teaspoons garlic salt (to taste)
• 1/2 teaspoon cinnamon (to taste)
• 1/4 teaspoon chili powder (optional)
• 1 teaspoon onion powder
• 2 teaspoons dried parsley
• Couple of shakes black pepper
• Pinch of salt
• 3 cups Cinnamon Toast Crunch cereal (or similar)

Instructions

1. Place sweet potatoes in a large pot, cover with water, add a pinch of salt, and boil about 20 minutes or until a fork pierces them easily.
2. Drain and let cool slightly. Carefully peel the skins while the potatoes are whole—use paper towels to protect your hands from the heat.
3. Discard skins and cut potatoes into 2–3 inch chunks.
4. Preheat oven to 375°F (190°C). Grease a 9 x 12 inch casserole dish with nonstick spray or butter.
5. Arrange potatoes in a single layer in the dish.
6. In a saucepan, combine butter, brown sugar, heavy cream, vanilla, garlic salt, cinnamon, chili powder (if using), onion powder, parsley, and black pepper. Warm until butter melts and the mixture is combined. (Optional: add a splash of whiskey for a boozy note.)
7. Reserve about 2 tablespoons of the butter mixture for the cereal. Pour the remaining mixture over the potatoes, ensuring they are well coated. Use a pastry brush if desired.
8. Cover the pan with a single layer of foil and bake for 35 minutes.
9. While the potatoes bake, crush the cereal in a bag or bowl and toss with the reserved butter mixture. If the butter has cooled, gently warm it so the cereal is evenly coated. Add a little more butter if needed.
10. After 35 minutes, remove foil, sprinkle the cereal mixture evenly over the potatoes, and bake uncovered for an additional 20 minutes until the topping is toasted and potatoes are caramelized.
11. Remove from oven and let rest 5–10 minutes before serving.