This easy recipe for Roasted Sweet Potatoes emphasizes the natural sweetness of sweet potatoes without adding marshmallows. It’s a recipe fitting for Thanksgiving, but healthy enough to enjoy year-round.
Charles is British, so his Thanksgiving experience is limited to visits to my family. When I tested all of my Thanksgiving recipes we invited friends over and we all started talking about the side dishes that are absolutely essential to Thanksgiving celebrations. We thought that mashed potatoes and sweet potatoes are both key parts of a Thanksgiving meal, along with corn, stuffing, and cranberry sauce.
I know that some Americans top their sweet potatoes with marshallows, but I think that overwhelms the naturally sweet taste of the potatoes. I kept things simple. I tossed the sweet potatoes in butter, maple syrup, salt, and a touch of nutmeg before roasting them.
Just before the potatoes were done I added about a tablespoon of brown sugar which gave the potatoes a caramelized flavor. I think it is best to add the brown sugar at the last minute so that it melts but doesn’t harden or burn on the bottom of the pan.
A good amount of salt gives the roasted sweet potatoes that sweet and salty flavor combination that so many Americans love. (I was surprised to learn that this flavor combination is unpopular in some other countries).
I like to roast sweet potatoes until they are soft and caramelized. I think roasted sweet potatoes are best soft and that roasted potatoes (of the not sweet variety) are best crispy. These potatoes will practically melt in your mouth.
If you wanted to add a garnish and a bit of crunch to the sweet potatoes you could garnish with candied pecans. You can candy pecans yourself, or you can likely find bags of candied pecans in the nut or baking section at your grocery store.
How to make Roasted Thanksgiving Sweet Potatoes:
- 5 Large Sweet Potatoes
- 3 tablespoons Butter
- 2 tablespoons Maple Syrup
- 1/4 teaspoon Salt
- 1/8 teaspoon Nutmeg
- 2 tablespoons Brown Sugar
Heat your oven to 350 degrees. Then peel the potatoes.
Chop the potatoes in to 1 inch thick half circles. Then place in a large bowl.
Melt the butter and then pour over the potatoes. Add the maple syrup, salt, and nutmeg. Stir.
Spread the potatoes out on a parchment lined baking sheet and let roast in the oven for 45 minutes.
Then remove from the oven and sprinkle the brown sugar over. Lightly toss the potatoes in the sugar to evenly coat them. Return to the oven for another 15 minutes. Serve immediately.
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