These Brown Sugar Roasted Sweet Potatoes are roasted with brown sugar, cinnamon, butter, and a little cayenne for a kick. They are the perfect side dish recipe. Easy to throw together and delicious!
Easy side dishes that a family loves can be really hard to find. But! I have a winner for you today! These Brown Sugar Roasted Sweet Potatoes come together with only a few ingredients and are going to be a fan favorite in your house.
This recipe comes from Donna & Chad Elick from Slow Roasted Italian and their book The Simple Kitchen. It is full of so many great dinner ideas, appetizers, and sides that you will drool over.
INGREDIENTS
This recipe requires only a few simple ingredients that are easy to keep on hand, making this a recipe you can make all the time.
- Sweet Potatoes
- Brown Sugar
- Butter
- Cayenne Pepper
- Cinnamon
HOW TO MAKE BROWN SUGAR ROASTED SWEET POTATOES
This recipe is simple to make!
- Toss the melted butter with the brown sugar and spices.
- Toss all of that with the diced sweet potatoes.
- Enjoy!
WHAT TO SERVE WITH
These would be the perfect side for so many dinner recipes, but here are so of my favorite ideas:
OTHER GREAT SWEET POTATO RECIPES
If you can’t get enough of sweet potatoes, make sure to check out:
If you make any of my recipes leave me a comment and let me know what you think!
Brown Sugar Roasted Sweet Potatoes
Ingredients
- 4 TBSP unsalted butter melted
- 2 TBSP light brown sugar packed
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 large sweet potatoes peeled and cut into 1/2 inch cubes
Instructions
- Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.
- Melt the butter in a microwave safe bowl. Mix the brown sugar, cinnamon, salt, and cayenne pepper into the butter.
- Spread the potatoes on the lined baking sheet. Toss with the butter mixture until the potatoes are completely coated. Bake 20 to 25 minutes, stirring once halfway through.
did you make this
Brown Sugar Roasted Sweet Potatoes
averie @ averie cooks says
I could seriously eat the whole tray of sweet potatoes prepared this way!
Me too Averie!
Robyn says
me, too!
Carl Pirro says
Love sweet potatoes Lisa, this recipe is a must try. Thanks.
Kelli says
Do you think I could leave the butter out in order to make these vegan? Or would you substitute something for the butter?
You could try it with vegan butter! I think that would be your best bet, honestly. The other idea would be to make it with extra virgin olive oil, but I don’t think that would be the right flavor.
Crystal says
Coconut oil!
Mari says
Did u peel potatoes first ?
Yup!
Andree says
Made these to celebrate the new year. Threw some Parmesan on them and very tasy indeed. Thanks!
I’m so glad you liked them Andree!
Shawndra says
How well would these freeze and then reheat?
I haven’t tried that with this recipe, so I can’t say for sure, but I personally wouldn’t recommend it given how quickly this recipe comes together.
Rachel says
Do these freeze well?
I haven’t tried! If you do, let me know how it goes!
Vanna says
These were excellent. So easy and turned out perfect!
So glad you liked them Vanna!
Renee says
What if u don’t have the cayenne pepper
I personally would still make these. They will be delicious even without that.
CHANDA PHELPS says
I made this and my family loved it! I would like to make this recipe for Thanksgiving. I will have to make it the day before because I need to make several batches to have enough. How would you reheat? After I roast several trays I am going to put them together in a casserole dish. If you had to reheat what would you do? Thanks!
Hi Chanda! I haven’t tried making this area and then reheating them. If I was going to do that I would put them all in a big casserole dish and put them in the oven at a low temperature.
Chanda says
Covered on low like 300 degrees? Thank you so much for responding so quickly.
Honestly, I would go even lower, like 200 or 250 and yes covered. But, just to be clear, I haven’t tried this. So you are the guinea pig ????
Laneka says
Chanda,
How did the reheat turn out?
Derek says
In addition to this recipe, I also created a glaze/reduction? sauce with (in a separate pan) brown sugar, butter, pinch of cinnamon and cayenne. After the sweet potatoes were baked, drizzling more glaze over the top was also really nice.
Because of you, I’ll forever use a pinch of cinnamon and cayenne in all future baked sweet potato creations. <3
I bet your kitchen becomes a hot mess often too.
Wishing you an extraordinary Christmas and 2019