Brown Sugar Roasted Sweet Potatoes
I had never thought that the perfect side dish existed until I tried these brown sugar roasted sweet potatoes. The potatoes are coated in a delectable, buttery brown sugar glaze, and they become crispy on the outside while remaining tender on the inside. Flavorful and versatile, they are roasted to perfection in about 30 minutes.
Trust, I have tried many recipes in my life, and this is the ultimate side dish. Easy to make and irresistible, these roasted sweet potato chunks pair perfectly with a wide range of dishes. I love it that this simple recipe is elegant enough to elevate a main dish like roasted turkey on special occasions, but also so easy to make that it can be served with a weeknight dinner alongside crispy crack chicken breasts.
Table of contents
Roasted sweet potatoes may look and sound simple, but they are packed with rich flavors. A mixture of sweet and savory aromas will delight your taste buds with every bite you take! The outer surface forms a slightly caramelized texture, which makes it crispy while keeping the inside soft and fluffy. I applaud the fuss-free preparation, and always turn to this recipe when I need something that everyone will like without spending too much time and effort in the kitchen.
Why you will love this recipe
- Just a few ingredients: This recipe will blow your mind, and it’s proof that you do not need fancy ingredients to make something extraordinary. I use only a few common ingredients to create a delicious glaze that completely transforms sweet potatoes.
- So versatile: You can serve them as an appetizer, a side dish, or make them part of a meal. I am also a huge fan who can adapt the glaze to the taste of my family members. Based on what I am cooking, I may skip the maple syrup and make it more savory, or use it and make the sweet potatoes sweeter. Also, I can add more spices or herbs!
- Easy to make: This is definitely one of those side dishes that, once you try it, quickly becomes your go-to recipe. I love how easy it is to make and that it pairs well with many other dishes.
- The kids love it: It’s definitely a winner, as my kids always ask for seconds when I make it.
What you will need
- Sweet potatoes – I used two pounds of organic sweet potatoes, peeled and cut into two-inch chunks.
- Brown sugar glaze – I use a mixture of extra-virgin olive oil and melted butter, along with maple syrup or honey, light brown sugar, garlic powder, smoked paprika, salt, and pepper.
- Parsley – I use freshly chopped parsley for a pop of color and flavor.
How to make
Prepare the oven: Preheat the oven to 400°F, and put parchment paper on the baking sheet. I also peel and chop the potatoes.
Mix: I combine all the brown sugar glaze ingredients in a large bowl and mix thoroughly.
Coat: I add the sweet potato chunks to the bowl and stir to coat.
Bake: Next, I transfer the seasoned pieces to the baking sheet and arrange them in a single layer, ensuring that everything is properly spaced out. I bake them for 20 minutes, then flip the pieces and continue roasting for an additional 10 minutes or so, until they are golden and caramelized on the edges.
Serve: I garnish the oven-roasted sweet potato chunks with freshly chopped parsley and serve them.
Expert tips
Choosing the freshest sweet potatoes
They should be firm but not too hard. But you do not want them to be squishy. The skin should be smooth without wrinkles or blemishes. However, some kinds of sweet potatoes are naturally bumpy. Just watch for cracks and bruising. Sprouting is okay, but I would avoid green spots. The color should be even and uniform. Overall, smaller potatoes are sweeter, while larger ones are more difficult to peel and chop. The larger ones also contain more starch.
Making the perfect crispy sweet potatoes
I have discovered some practical solutions to avoid soggy roasted sweet potatoes, and I will share them with you. First, I peel them under running water to remove starch and dirt. Then, I chop them into two-inch pieces, making them as evenly sized as possible. After, I soak them for at least 30 minutes to remove more starch. Next, I drain the potato chunks well and place them flat on a layer of paper towels or a clean kitchen towel to dry.
After, I toss the potatoes in the glaze and then place them in the pan as directed. However, I don’t overcrowd the pan. Sweet potatoes require ample room for airflow to become crisp. If you do not have enough room with one pan, use two. There should be at least one inch around each potato piece for the best crispy outside.
More tips to consider
- Rinse and scrub potatoes to remove dirt and pesticides before peeling.
- Peel under cold running water to remove dirt and starch as you go.
- Chop potatoes into pieces of the same size so they cook evenly.
- Ensure you soak your potatoes for at least 30 minutes after chopping to remove starch.
- Keep them at least one inch apart on the pan so they cook up crisp.
- Also, be sure to shake off the excess glaze before placing the potatoes in the pan.
Recipe variations and add-ins:
- Add bacon: Sprinkle crushed bacon bits on top of your sweet potatoes for an extra flavor boost.
- Spice them up: Kick the roasted sweet potatoes up a notch by sprinkling them with some red pepper flakes.
- More flavors: Additional herbs, such as cinnamon, nutmeg, ginger, basil, marjoram, and paprika, can also enhance the taste of sweet potatoes.
- Ranch potatoes: I put ranch seasoning on everything else, so why not sweet potatoes? They really do taste incredible.
- More savory: Too sweet for you? Leave out the syrup and add more herbs, such as rosemary and thyme.
Serving suggestions:
There are many ways to serve these crispy little golden sweet potato chunks. They make an easy and delicious side dish that pairs well with fancy mains, such as roasted turkey breast with orange zest and cranberries, or wine-roasted beef tenderloin. However, they also pair well with quick and easy everyday dinners, such as crispy pork chops, stuffed peppers, or zesty jerk chicken.
I also like to serve them alongside a platter of my cheesy turkey sliders and other finger foods for a family gathering or party. Leftovers are great on salads, in wraps, and even in egg scrambles! I usually make this sweet potato salad when I have leftovers or add it to my morning bacon, egg, and cheese burrito wrap.
How to store:
- Refrigerate: Let the roasted sweet potatoes cool completely, then transfer them to an airtight container. Refrigerate for 3 to 5 days. Keep in mind that they won’t be crispy.
- Freeze: You can place them in a freezer bag and store them in the freezer for approximately three months.
- Reheat: To thaw, simply put the frozen pieces in the fridge overnight. They can last for another 4 days in the refrigerator until you are ready to cook them again and serve. Reheat in a pan or bake again. Don’t forget to glaze.
Frequently asked questions
It may not be necessary to peel them because you will be throwing away essential nutrients from the skin and fiber, too. But for this recipe, I like that it is peeled. The shape itself provides a larger surface area, which allows it to caramelize more effectively. If they are prepared as wedges, then roasting with the skin on can be an option. It is a matter of personal preference, though. However, if you decide to keep the skin on, be sure to choose organic potatoes and wash them thoroughly.
If you read my Expert Tip section, you already know what you did wrong. However, it could also be something entirely different. Since you are using a glaze, it is possible that you used too much. Before placing the potatoes on the baking sheet, shake off any excess moisture. You do not want them to be swimming in glaze on the pan. If the potatoes are soaking in it, there is no way they are going to get crispy. If that is the case, use a new piece of parchment paper, place the potatoes on it, and cook them for an additional five or seven minutes to see if that helps. Just be careful not to let them burn.
No matter how you cook your sweet potatoes, it’s essential to wash them before peeling, during the peeling process, and then soak them after peeling and chopping. Sweet potatoes contain a high amount of starch, which can cause them to become soggy and limp when cooked in the oven. I always soak my potatoes after peeling and chopping them for at least 30 minutes. If I have time, I let them soak for even longer. Then, let them drain and dry them thoroughly to remove excess water.
There are many different types of sweet potatoes. The most common one at the grocery store is the Beauregard. It has red skin and bright orange flesh. These are great for roasting as long as you peel, rinse, soak, and cook them with plenty of space between them. The other perfect ones are garnets. They have dark orange-red skin with bright orange flesh. They are sweet and keep their bright orange color. Jewels have light orange skin and orange flesh, making them suitable for this recipe.
More sweet potato recipes:
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Brown Sugar Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes washed peeled and cut into 2 inch chunks
Glaze:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter melted
- 2 tablespoons pure maple syrup or honey
- 3 tablespoons light brown sugar tightly packed
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon Freshly cracked black pepper as needed
Garnish:
- Chopped parsley
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Combine all the GLAZE ingredients in a medium bowl.
- Place sweet potato chunks in a large bowl and pour the glaze on top. Toss to combine.
- Transfer potatoes onto the prepared baking sheet. Arrange in a single layer.
- Roast at 400°F for 20 minutes. Use a spatula to flip the cake, then bake for an additional 10-20 minutes or until it is tender when pierced with a fork.
- Serve warm, garnished with parsley.
Video
Notes
Recipe tips to consider:
- Rinse and scrub potatoes to remove dirt and pesticides before peeling.
- Peel under cold running water to remove dirt and starch as you go.
- Chop potatoes into pieces of the same size so they cook evenly.
- Ensure you soak your potatoes for at least 30 minutes after chopping to remove starch.
- Keep them at least one inch apart on the pan so they cook up crisp.
- Also, be sure to shake off the excess glaze before placing the potatoes in the pan.