Brown Sugar Glazed Sweet Potatoes
Sweet potato chunks roasted at 400°F with a brown sugar, butter and cinnamon glaze until tender and caramelized.
Brown Sugar Glazed Sweet Potatoes
Course: Side DishDifficulty: Easy8
servings15
minutes45
minutesSweet potato chunks roasted at 400°F with a brown sugar, butter and cinnamon glaze until tender and caramelized.
Ingredients
3 lb sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/3 cup chopped pecans, toasted
1 tablespoon chopped fresh thyme
Directions
- Heat the oven to 400°F and grease a large baking sheet.
- Peel the sweet potatoes with an OXO swivel peeler and cut them into even 1-inch chunks.
- Toss the chunks with the olive oil, salt and pepper and spread them on the pan.
- Roast 20 minutes, until the edges just begin to soften.
- Whisk the melted butter, brown sugar, cinnamon, nutmeg, maple syrup and vanilla together.
- Pour the glaze over the potatoes and toss until coated.
- Roast another 15 minutes, stir, then roast 10 minutes more, until a knife slides in and the glaze is sticky.
- Let the pan sit for 5 minutes so the glaze sets.
- Move the potatoes to a dish with a spatula, scraping up the glaze.
- Top with the pecans and thyme and serve warm.
Notes
- Cut the chunks the same size so they finish together. Peel and cut the potatoes a day ahead and keep them in cold water in the fridge. Leftovers keep 4 days and reheat at 350°F. Skip the pecans for a nut-free dish.
Why two stages
Roasting the potatoes first lets them soften before the sugar goes on. The glaze added later turns sticky instead of burning. Even chunks finish together.
Keep the chunks near 1 inch, as the card says. Smaller ones dry out and larger ones stay hard in the center.
Glazed Sweet Potatoes swaps
Maple syrup can replace the brown sugar. Walnuts work in place of the pecans. Do not use canned sweet potatoes, since they turn to mush.
Cooled leftovers reheat well in the oven. Cover them with foil so the glaze does not dry out.
What to serve
Turkey, ham or roast chicken.
The glaze thickens as it sits, so scrape the pan well when you move the potatoes. Toasted pecans give a nice crunch against the soft potatoes.
A common mistake
Adding the glaze at the start. It burns. Let the pan sit at the end so the glaze sets.
A common mistake is skipping the stir halfway through. The glaze pools in the pan and the potatoes brown unevenly.
Brown Sugar Glazed Sweet Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 45 minutes
- Servings: 8 servings
- Ingredients: 12, led by sweet potatoes, butter, packed brown sugar, olive oil
Tips for Brown Sugar Glazed Sweet Potatoes
Cut the chunks the same size so they finish together. Peel and cut the potatoes a day ahead and keep them in cold water in the fridge. Leftovers keep 4 days and reheat at 350°F. Skip the pecans for a nut-free dish.
Brown Sugar Glazed Sweet Potatoes FAQ
How long does Brown Sugar Glazed Sweet Potatoes take?
Brown Sugar Glazed Sweet Potatoes takes 45 minutes of cooking after 15 minutes of prep.
How many people does Brown Sugar Glazed Sweet Potatoes serve?
This recipe makes 8 servings.
What do I need to make Brown Sugar Glazed Sweet Potatoes?
12 ingredients, led by sweet potatoes, butter, packed brown sugar, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
