Roasted Sweet Potatoes Recipe

Brown sugar roasted sweet potatoes are crispy on the outside and tender on the inside. Flavor and versatile, this fantastic recipe is ready in about 45 minutes!

This is the ultimate side dish or snack you can make in less than one hour. You only need sweet potatoes, butter, syrup, brown sugar, and seasonings. With the sweet brown sugar butter glaze, these potato chunks cook up super crispy on the outside and soft and fluffy on the inside. They are irresistible, and you can serve them with or part of many dishes!

Roasted Sweet Potatoes may seem simple, but they pack rich flavors. A mixture of sweet and savory flavors will burst in your mouth as you chew on them! The outer surface forms a slightly caramelized texture which makes it crispy while keeping the inside soft and moist.

This dish makes for a great side dish as it tastes good with almost anything making it highly versatile. I like to pair it with burgers, steaks, or pulled pork. I even serve it along with grains or salads. Also, this is a must-have side dish on the Thanksgiving table! This is a tradition of ours, so we never skip it at our Thanksgiving dinner.

You do not have to serve sweet potatoes with marshmallows or even turkey. In fact, it does not even need to be close to Thanksgiving at all. You can make these deliciously crunchy caramelized sweet potatoes during the summer at a backyard barbecue with burgers or a spring picnic with sandwiches, coleslaw, and beans. They are delicious whether you serve them warm or cold too!

Why you will love this recipe

• Just a few ingredients: You only need sweet potatoes, syrup, sugar, and butter.
• So versatile: You can serve them as an appetizer or side dish or make them a meal.
• Make ahead meal prep: Easy to store for up to a year.
• Take it on the go: Serve it warm or cold.

What you’ll need to make roasted sweet potatoes

Special items:

• Sheet pan – To cook the potatoes.
• Bowls – For mixing.
• Cooking utensils

Ingredients:

• Sweet potatoes – I used two pounds of organic sweet potatoes peeled and cut into two-inch chunks.
• Olive oil – I prefer extra virgin olive oil for its light, mild taste.
• Melted unsalted butter – Use real butter for that unmistakable buttery flavor.
• Maple syrup – You could use honey instead if you like.
• Light brown sugar – Tightly packed. If you want a richer flavor, you can use dark brown sugar.
• Garlic powder – When I have time, I like to use fresh minced garlic cloves. Two cloves of garlic equal one-half teaspoon of garlic powder.
• Paprika – This earthy spice has a peppery and sweet flavor with a bit of heat. Use smoked paprika for a smoky taste.
• Salt
• Pepper
• Parsley – Use freshly chopped parsley for a pop of color and flavor.

How to make roasted sweet potatoes?

1. Prepare the oven: Preheat it to 400 degrees. Put parchment paper on the baking sheet pan.
2. Mix: Combine all the ingredients in a bowl except for the parsley. Once the glaze ingredients are combined, mix in the chunks of spuds.
3. Bake: Put the seasoned pieces on the baking tray in a single layer, making sure that everything is properly spaced out. After 20 minutes of baking, flip the pieces and cook for another 10 minutes or so.
4. Serve: Garnish with parsley if you please.

Expert tip

Making the perfect crispy sweet potatoes

There are tricks and tips to making crispy roasted sweet potatoes. Whether you make them in the oven or the air fryer, many people complain that they come out soggy. But I have found some secret ways to fix that problem, which I will share with you, my loyal readers. First, you have to rinse your potatoes well before peeling them to remove dirt and starch. Then, peel them under running water to remove starch and dirt as you go.

Then, you want to chop your potatoes into two-inch pieces, making them as evenly sized as possible. Actually, if you have a chopper that cuts your potatoes all the same size, that would be perfect. But do not make them too small. Two inches is about right. Now, soak your cut sweet potatoes for at least 30 minutes to remove the starch. After, drain your potatoes well and place them flat on a layer of paper towels or a clean kitchen towel to dry.

After, toss your potatoes in the glaze and then place them on the pan as directed. However, make sure that you keep them as far away as you can. Sweet potatoes need a lot of room for airflow to get crisp. If you do not have enough room with one pan, use two. No rule says you can only use one pan. There should be at least one inch around each potato for the best crispy outside. 

Recipe variations and add-ins:

• Add bacon: Add crushed bacon bits on top of your sweet potatoes for extra flavor.
• Spice them up: Give your sweet potatoes a kick by sprinkling them with some red pepper flakes.
• More herbs: Cinnamon, nutmeg, ginger, basil, marjoram, and paprika can also add flavor to sweet potatoes.
• Ranch potatoes: You put ranch seasoning on everything else, so why not sweet potatoes? They really do taste incredible. 
• No sugar: Too sweet for you? Leave out the syrup and brown sugar. Just use rosemary and basil.

Serving suggestions:

There are many ways to serve these crispy little golden spuds. Here are some ideas.

• Mix with chopped onions, bell peppers, and other vegetables for a vegetarian meal.
• Make a tray of these and serve with a platter of my cheesy turkey sliders and other finger foods for a family get-together or party.
• These are delicious part of salads, wraps, and even egg scrambles!
• You can serve these hot or cold so go ahead and pack them up and take them on a picnic with the family.
• Another way to enjoy these potatoes is with a beef brisket chopped up and mixed in with them. Try my easy beef brisket recipe that is mouthwatering.
• Try these as a side dish with crispy pork chops, stuffed peppers, or zesty jerk chicken.

Frequently asked questions

Is it necessary to peel sweet potatoes?

It may not be necessary to peel the spuds because you will be throwing away important nutrients from the skin, and fiber, too. But for this recipe, I like that it is peeled. And the shape itself gives it a larger surface area that makes it caramelize more. 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 decided to keep the skin on, make sure you choose organic potatoes, and wash them very well.

Why aren’t my roasted sweet potatoes crispy?

If you read my Expert Tip section, you already know what you did wrong. But it could also be something else entirely. Since you are using a glaze, it is possible that you used too much. Before placing the potatoes on the baking sheet, shake them off. 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, get a new piece of parchment paper, place the potatoes on it, cook them for another five or seven minutes, and see how that does. Just be careful not to let them burn.

Why should I soak my sweet potatoes before cooking them?

No matter how you cook your sweet potatoes, you should wash them before peeling them, during the peeling process, and then soak them after you peel and chop them. Sweet potatoes have a lot of starch, which can cause them to become soggy and limp when you cook them in the oven. They do not like to crisp up unless you deep fry them. 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.

What is the best kind of sweet potato for roasting?

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 this roasting as long as you peel them, rinse them, soak them, 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 and are also good for this recipe.

How do I choose 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 and larger ones are harder to peel and chop. The bigger ones also have more starch in them.

How to store:

• Refrigerate: Let the roasted sweet potatoes cool completely and then, transfer to an airtight container. Refrigerate for 3 to 5 days. Keep in mind that they won’t be crispy.
• Freeze: You can put them in a freezer bag and freeze them for about three months.
• Reheat: To thaw, simply put the frozen pieces in the fridge overnight. They can last for another 4 days in the fridge until you are ready to cook them again and serve. Reheat in a pan or bake again. Don’t forget to glaze.

More sweet potato recipes:

Recipe tips

• 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, make sure you shake off the glaze before placing the potatoes on the pan.