This sweet and salty recipe for oven roasted sweet potatoes makes an easy crowd-pleasing side dish. No one can resist these delectable sweet potatoes!
You only need four simple ingredients and 10 minutes to prep, and then you’ll let the oven do all the work! This is a sweet potato side dish that is 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 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!
I’ve made roasted baby carrots, roasted mushrooms, and roasted Italian vegetables just to name a few!
Roasted Sweet Potatoes
I am a firm believer that a few simple, fresh ingredients often make the best dishes. This roasted sweet potato recipe is the perfect addition to any holiday table.
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.
Why You’ll Love It
Ingredients and Substitutions
- Sweet Potatoes – Peeled and diced into evenly sized chunks.
- Brown Sugar – Dark or light brown sugar will work in this recipe.
- Butter – Salted or unsalted, your call. If you use unsalted, you can control the salt in this recipe when you add salt after baking.
- Salt – I like big cracks of sea salt from a grinder.
Tools to Use
How to Make
- Prep – Preheat oven and peel and cut sweet potatoes into cubes.
- Toss – In a large bowl toss in melted butter and brown sugar.
- Place – Add potatoes to a baking dish or shallow roasting pan.
- Bake – As directed until tender, then stir and garnish with 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.
Frequently Asked Questions
Often this is because you didn’t give them enough room! While it’s tempting to crowd the chunks of sweet potatoes together, I’ve found that this doesn’t give you the crispy edges that make roasted sweet potatoes so delicious.
With that in mind, it’s better to spread them out onto two baking sheets vs. crowding them into one.
While you don’t need to peel sweet potatoes before roasting them, we generally do. It’s a textural thing – if you want more texture, leave the peel! If you have picky kids, the peel is an easy way to make them more palatable.
How to Store
- At Room Temperature – Don’t let these roasted sweet potatoes sit out for more than two hours.
- Refrigerate – Store in an airtight container up to 3-4 days.
- Freeze – To store your roasted sweet potatoes in the freezer, first let them cool completely. Store in an airtight container in the freezer for up to six months.
Reheat
Simply heat your oven to 350 degrees and add the sweet potatoes back into your baking sheet. Roast for 5-10 minutes until they are crispy again.
Leftover Idea
Add your leftover roasted sweet potatoes to soups, salads and even wraps!
More Side Dish Inspiration
Sweet and Salty Roasted Sweet Potatoes
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.
Julie’s 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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This is a very delicious recipe! We made it for my Mom’s 50th birthday and she loved it. I didn’t use a full cup of brown sugar, I just used 1/2 cup and it was perfect. And adding the salt is soooo good!
Hi Kathryn,
I’m so glad you loved these sweet potatoes! Thanks for your kind words and review.
Have a wonderful week,
Julie
This is such a great alternative to sweet potato casserole! Can’t wait to make it this fall!
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!
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!