Blend sweet and savory together to make these Brown-Sugar Sweet Potatoes—the perfect side dish.
Anyone who knows me will tell you that I absolutely love fall. It’s not too cold just yet, but there is a distinct chill in the air. In my opinion, fall is the perfect season for a blend of sweet and savory flavors, from pumpkin spice to maple cookies. Of course, your autumn-themed beverages and desserts are not the only place sweet and savory meet this time of year. When they meet in a side dish, they elevate every fall meal to new heights. And I think these brown-sugar sweet potatoes accomplish just that. The sweetness of the brown sugar, plus the warming notes of the cinnamon and ginger, turn the humble sweet potato into a dazzling side dish that embodies the spirit of cozy flavors.
We’ve been making sweet potatoes even sweeter for hundreds of years. Sweet potatoes, though originally from South and Central America, reached the United States as early as the 1600s. By the late 1700s, America’s first cookbook—American Cookery by Amelia Simmons—featured a recipe for sweet potato pudding that involved folding sugar into boiled and mashed sweet potatoes. And, of course, we can’t forget the sweet potatoes with marshmallow topping that grace our Thanksgiving table every year.
This recipe is just another take on combining these sweet, warm flavors that pair so perfectly. It’s low-fuss, low-effort, and perfect for any of your upcoming fall festivities.
Are Brown-Sugar Sweet Potatoes Healthy?
“Healthy” is a relative term. Most things can be healthy in moderation, and brown sugar sweet potatoes are no exception. The sweet potatoes themselves are nutritious, being rich in fiber, vitamins A and C, potassium, and other antioxidants. Cinnamon is also a source of antioxidants, and the small amount of olive oil contains heart-healthy fats.
That being said, this recipe also contains butter and brown sugar as two of the primary ingredients. While they both play a big role in the incredible flavor of the final dish, they also add fat and calories, so this is a recipe best enjoyed on occasion.
Sweet Potatoes Vs. Yams
When I was a kid, I thought yams and sweet potatoes were the same thing. I thought people called them different things depending on where they were from, kind of like soda or pop.
It was years later that I learned they’re actually different. Yams are starchier and drier than sweet potatoes. They have a thick, brown, bark-like skin, as opposed to the sweet potato’s smooth skin, which has color variations of orange, red, purple, or white. Another major difference comes from raw consumption: Sweet potatoes can be eaten raw, while a yam can be poisonous if consumed raw. Yams are also difficult to find in the U.S., so when you see produce marked “yams” at your local supermarket, the odds are you’re actually looking at sweet potatoes. Don’t be fooled!
How Do I Store Leftovers?
To store your leftover brown-sugar sweet potatoes, allow them to cool to room temperature and put them in an airtight container. Store them in the refrigerator for up to 5 days.
Serving Suggestions
These brown-sugar sweet potatoes are bound to become your favorite item on your plate, but other dishes I would suggest pairing them with include a savory protein, like some Air-Fryer Turkey Breast, Baked Chicken Legs, or glazed ham. You can also pair them with the tart sweetness of Cranberry Sauce. Finally, I enjoy them chilled and tossed with greens and cranberries for a delicious fall salad.
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon butter softened
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the cubed sweet potatoes with brown sugar, olive oil, softened butter, cinnamon, ginger, and salt. Toss until the sweet potatoes are evenly coated with the mixture.
- Spread the sweet potatoes out on the prepared baking sheet in a single layer, ensuring they have space for even roasting.
- Roast in the preheated oven for 35 to 40 minutes, or until the sweet potatoes are tender and caramelized, tossing halfway through to ensure even cooking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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