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Roasted Sweet Potatoes with Brown Sugar are a favorite side dish during the holidays! With few ingredients, they’re flavorful, perfectly sweet and the optional pecans make for a fun added crunch!
Wanna know what I love even more than the turkey and pumpkin pie during the holidays?? The sides. Allllll the sides….from mashed ‘taters to stuffing, dinner rolls and everything in between! And as much as I love a classic sweet potato casserole, I thought these roasted sweet potatoes with brown sugar were much simpler & the perfect side dish for a quick weeknight meal!
My Brown Sugar Glazed Carrots have been super popular here on the blog, so I wanted to use the same flavor profile with sweet potatoes. And though the pecans are totally optional, I love the added crunch nuttiness they bring to the dish!
Ingredients Needed
- Sweet Potatoes
- Brown Sugar – Light or dark brown sugar will work great
- Pecans – Totally optional, but I love the added crunch and flavor! You could also use walnuts.
- Ground Cinnamon
- Salt
- Butter – I always use salted butter, but unsalted would work fine, too (just add an additional 1/8 tsp salt)
How to Make Roasted Sweet Potatoes with Brown Sugar
Do I need to parboil sweet potatoes before roasting?
Nope! Like I said, this recipe is super simple and parboiling is an extra step that simply isn’t necessary.
How to Store Leftovers
Once the potatoes have cooled off, place in an air-tight container and refrigerate for up to 5 days. Note: The pecans will soften over time and be less crunchy.
Other Favorite Side Dishes
Cornbread Pudding – Cornbread Pudding is a creamy side dish with sweet corn mixed into a cornbread-like batter. It’s super easy to throw together and is a must at any holiday gathering!
Homemade Butterhorn Rolls – These soft and tender Butterhorn Rolls (aka crescent rolls) are easy to make and a delicious addition to any meal!
Loaded Mashed Potatoes – With smooth and fluffy potatoes, rich cream cheese and ooey-gooey cheddar cheese, these are SO good, there’s no need for gravy!
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Follow on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Roasted Sweet Potatoes with Brown Sugar
Ingredients
- 5 cups peeled and cubed sweet potatoes (~3/4" cubes) about 1 1/2 lbs
- 1/3 cup brown sugar
- 1/3 cup chopped pecans optional
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter melted
Instructions
- Preheat oven to 400°F.
- In a large casserole dish or 9×13" pan, spread the sweet potatoes in an even layer.
- Sprinkle the brown sugar, pecans (optional), cinnamon and salt over the potatoes.
- Drizzle the melted butter on top.
- Mix until potatoes are all coated in buttery brown sugar mixture.
- Bake for 35-45 minutes, stirring once halfway through, until the potatoes are tender and caramelized.
- Enjoy warm!
These have my name written all over it. I am the only sweet potato eater in my house, but that won’t stop me from making them. More for me!
I downsized this for a two person serving. I used an air fryer to cook and it only took 10 minutes. This is a great sweet potato recipe, I truly love it!
I had a question which would not submit. I wanted to use cubed sweet potatoes and make the recipe now because they will spoil and wondered if I can freeze it then until Thanksgiving.
Hmmm I’m not sure, Eva. I’ve never frozen this recipe. Let me know if you gave it a try! ~Kelsey
Do you think bacon would be a good addition?
Hmmm I’ve never tried it with bacon!! Maybe sprinkle some bacon on part of it and see what you think! I’d love to hear! ~Kelsey
Love this recipe! I added extra butter and didn’t add cinnamon or pecans, just personal preference. Also mixed the melted butter, brown sugar and salt before tossing with potatoes. It’s our new go to sweet potato recipe. Delicious and simple!
So glad to hear!!! And now I want to make a batch…. ha! ~Kelsey
We loved it. Even my picky eater. I included the pecans which gave it a nice crunch.
This is a delicious recipe, mixed the butter, brown sugar, cinnamon, and pecans. I added corn flakes for an extra crunch. Absolutely delish, thank you!
So glad you enjoyed it!! 🙂
How do you peel your raw sweet potatoes? Wondering what the easiest way would be. Just a vegetable peeler? Have always cooked them first and skin slips off but that was for mashed potatoes.
Hi Angela – I use a vegetable peeler! 🙂
Thanks much!
Can this be made ahead and reheated?
Here’s what I’d recommend… mix up the sweet potato layer then cover and refrigerate. Mix up the topping and refrigerate as well. When you’re ready to enjoy, top the sweet potatoes and bake! Note that it may take a bit longer to bake coming from the cold fridge. Hope you enjoy!! ~Kelsey