Perfectly Roasted Sweet Potatoes with Brown Sugar Glaze
This recipe delivers tender roasted sweet potatoes with a simple, sticky brown sugar and pecan glaze, ideal for weeknight meals or holiday side dishes.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 20 minutes.
- While the potatoes roast, prepare the glaze: In a small bowl, whisk together the melted butter, brown sugar, honey, and cinnamon.
- Remove the baking sheet from the oven. Drizzle the glaze mixture evenly over the partially cooked sweet potatoes. Toss gently to coat.
- Return the potatoes to the oven and roast for another 10 to 15 minutes, or until the potatoes are tender and the glaze is bubbly and slightly caramelized.
- Sprinkle the chopped pecans over the potatoes during the last 5 minutes of cooking.
- Serve immediately.
Notes
- For crispier edges, ensure the sweet potatoes are not overcrowded on the baking sheet; use two sheets if necessary.
- If you prefer a less sweet flavor, reduce the brown sugar to 3 tablespoons.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 35
- Sodium: 150
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 3
- Cholesterol: 10