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
Carol B. says
I doubled the recipe and omitted the cayenne pepper. I also cooked the sweet potatoes longer. They were caramelized and tender. Loved the recipe!
I’m so glad to hear you liked it!
Bee says
I’ve been making this recipe for over a year now! They are delicious! I make them for random meals and every holiday! Everyone loves them. My hubby says I can never make sweet potatoes any other way anymore since I started making these. Thank you for sharing this recipe!
I’m so glad you like them so much!
Tonya says
This is fantastic & so simple! I’ll be using this recipe as my go to & play with it some too! Love this!
I’m so happy you liked this one!
Leroy says
I’m cooking a top round roast right now, hope it turns out.
I hope you enjoy it!
Stacey Clauss says
I make this recipe often and love it! I find mixing the sweet potatoes in a bowl with the butter & brown sugar mixture is a little bit easier. Then I spread the potatoes on the baking sheet.
I’m so glad you like it!
JB3 says
Do you use the bland cinnamon or sweet (sugar) cinnamon
I’m going to be honest with you, I’ve never even considered that some cinnamon is bland and some is sweet. I just buy ground cinnamon.
Marion says
Thank you so very much for sharing this recipe. I absolutely LOVE it. I make it as a side for EVERY special occasion. Holidays, birthdays, parties. It’s a big hit. Thanks again. 😊 ❤️
I’m so glad you enjoyed!
Rosa says
I am making the sweet potatoes with cranberries, Brussel sprouts, and walnuts I just wasn’t sure if I should bake the sweet potatoes first then cut them so your recipe helped thank you.
Nancy E Maples says
this looks good was wondering if the salt is needed. my husband has to watch salt and sugar.
Salt is something that enhances a flavor of a dish, so I only add it where I personally feel it is necessary. That being said, if you are already following a low sodium diet, most of the time if you leave out the salt your taste buds have adjusted and you won’t miss it.
Tabitha says
Love the simplicity. Delicious and good for a holiday or to give some oomph to a midweek ho-hum meal. Thanks!
You’re welcome, Tabitha!