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This Sweet and Salty Oven Roasted Sweet Potatoes recipe makes an easy crowd-pleasing side dish. No one can resist these Glazed Sweet Potatoes.
You only need 4 simple ingredients and 10 minutes to prep. Perfect for Christmas, Thanksgiving and large family meals.
These sweet and salty roasted sweet potatoes were inspired by my very favorite sweet potato fries. When we lived in Kansas City, we frequented a local restaurant, BRGR.
They had incredible sweet potato fries simply because they were drizzled in brown sugar and heavy flakes of sea salt. Simple, right? Well, so are most of my favorite dishes.
I’ve made roasted baby carrots, roasted mushrooms, and roasted Italian vegetables just to name a few!
I decided to make those sweet potato fries into sweet and salty roasted sweet potatoes for an easy side dish or for a Thanksgiving side alternative to sweet potato casserole. Be sure to check out my other Thanksgiving recipes too!
Table of Contents
To Make This Sweet Potato Recipe, You Will Need:
I am a firm believer that a few simple, fresh ingredients often make the best dishes, all you need is:
- Sweet potatoes
- Brown sugar
- Butter
- Salt
How to Roast Sweet Potatoes in the Oven
- Preheat oven to 425 degrees.
- Peel and cut sweet potatoes into cubes.
- In a large bowl toss in melted butter and 3/4 c brown sugar.
- Pour into a baking dish or shallow roasting pan.
- Bake 45 minutes or until tender, stir and garnish remaining brown sugar and sea salt.
I’ve shared many versions of sweet potatoes with you, including these Healthy Sweet Potato Fries, Sweet Potato Gnocchi, Easy Smashed Sweet Potatoes and this Sweet Potato Casserole Recipe.
Roasted Sweet Potatoes – A Healthy Alternative
Healthy? Absolutely… but I also happen to think sweet potatoes are pretty. They’re high in fiber and I can get my kids to eat them, so that’s as close as I can get to winning these days! Not to mention they make a great addition to any sweet potato bar! This is one of those dishes you feel good about serving. So easy and so much flavor.
A Picky Eater Approved Sweet Potato Recipe
I may not love turkey, but I make a meal from appetizers and side dishes and sometimes whipped cream. From the girl who refused all things Thanksgiving as a child, I promise you, these sweet and salty sweet potatoes are picky kid approved. They are perfectly sweet and crispy and they disappear from the table very quickly!
An Easy Vegetable Side Dish Recipe
Cooking these sweet potatoes in the oven means that they are a hands off dish – you can put them in and forget about them while you get on with the rest of the meal. This roasted sweet potato recipe is the perfect addition to any holiday table.
Top Tips To Make Oven Roasted Sweet Potatoes
- Cut the potatoes into even sized cubes so they cook evenly.
- You can prep the dish a few hours ahead of time and keep in the fridge until ready to cook.
- Keep any leftovers covered in the fridge and reheat in the oven or enjoy cold the next day.
- Adjust the salt and sugar to your preference
- See those pretty little flakes of sea salt? I set my grinder to the largest setting for nice, big, flavorful flakes.
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More Side Dish Inspiration
Roasted Baby Carrots
Crispy Parmesan Roasted Potatoes
Italian Vegetables
The Best Crispy Brussel Sprouts Recipe
Did you make this? Rate the recipe and tag me on social @julieblanner!
Sweet and Salty Roasted Sweet Potatoes
This Sweet and Salty Roasted Sweet Potatoes recipe makes an easy crowd-pleasing side dish. No one can resist these sweet potatoes with brown sugar.
Yield
Ingredients
- 4 large sweet potatoes
- 1 cup brown sugar
- 3 tablespoon butter melted
- salt (from a grinder)to taste
Instructions
- Preheat oven to 425 degrees.
- Peel and cut sweet potatoes into cubes.
- In a large bowl toss in melted butter and 3/4 c brown sugar.
- Pour into a baking dish or shallow roasting pan.
- Bake 45 minutes or until tender, stir and garnish remaining brown sugar and sea salt.
Tips
- Cut the potatoes into even sized cubes so they cook evenly.
- You can prep the dish a few hours ahead of time and keep in the fridge until ready to cook.
- Keep any leftovers covered in the fridge and reheat in the oven or enjoy cold the next day.
- Adjust the salt and sugar to your preference
- See those pretty little flakes of sea salt? I set my grinder to the largest setting for nice, big, flavorful flakes.
Nutrition Information
Calories: 288.34kcal (14%), Carbohydrates: 61.18g (20%), Protein: 2.75g (6%), Fat: 4.34g (7%), Saturated Fat: 2.73g (14%), Cholesterol: 11.29mg (4%), Sodium: 142.32mg (6%), Potassium: 609.48mg (17%), Fiber: 5.1g (20%), Sugar: 33.79g (38%), Vitamin A: 24249.1IU (485%), Vitamin C: 4.08mg (5%), Calcium: 75.09mg (8%), Iron: 1.23mg (7%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Kayla says
This is such a great alternative to sweet potato casserole! Can’t wait to make it this fall!
Emily says
I made these yesterday for Thanksgiving and they are DELICIOUS! Everyone loved them! Thank you for another winner!!! Hope you and your family had a joyous celebration!
Julie says
Thank you so much for taking the time to stop by and share. So glad you enjoyed them as much as we do! Hope you have a beautiful holiday season!