Blend sweet and savory together to make these Brown-Sugar Sweet Potatoes—the perfect side dish.
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Anyone that knows me will tell you I love fall. It’s not too cold but there is a distinct chill in the air. In my opinion, fall is the perfect season for a blend of sweet and savory, from pumpkin spice to maple cookies. Of course, your fall beverages and desserts are not the only place sweet and savory meet in the fall. When they meet in a side dish, they elevate every fall meal, thanks to the blend of brown sugar, cinnamon, ginger, and the natural sugars of the sweet potato.
Sweet potatoes rose to prominence in the United States as far back as the 1830s, though Native Americans cultivated them long before this time. Around 1917, you could start to find recipes for sweet potatoes topped with marshmallows, brown sugar, cinnamon, and ginger. The blend of flavors is so unique and delicious that, with every bite, your taste buds are stimulated in a different way. This recipe has such an explosion of flavor that it might become your favorite item on your plate.
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 antioxidants. They all work together to protect and improve your cells, eyes, immune system, and general digestive health. Cinnamon is a heart-healthy spice that helps lower cholesterol. Brown sugar is a simple carbohydrate that breaks down into glucose and could be problematic for people with a high blood sugar. This recipe also includes a tablespoon of butter, which adds fat and calories to the dish.
What is the difference between sweet potatoes and 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 the difference. 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 that has color variations of orange, red, purple, or white. A major difference comes from raw consumption: sweet potatoes can be eaten raw while a yam can be poisonous if consumed raw. So, while both are widely used in fall dishes, they are not the same thing.
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
Prepare the oven and baking sheet.
Toss
Mix sweet potatoes with seasonings.
Roast
Cook until tender, stirring halfway.
Devour!
FAQs & Tips
To store your leftover brown-sugar sweet potatoes, allow them to cool to room temperature and put them in an airtight sealed container. Store them in the refrigerator for up to 5 days.
To make cleanup easy, layer your baking sheet with parchment paper so that you don’t need to scrub it clean.
If you’d like an additional crunch to your brown sugar sweet potatoes, you can top the sweet potatoes with roasted pecans or walnuts.
Serving Suggestions
As I said earlier, these brown-sugar sweet potatoes will become your favorite item on your plate, but other items I would suggest pairing them with are a savory protein, like turkey, chicken, or ham. You can pair them with the tart sweetness of cranberry sauce. I also enjoy them chilled and tossed with greens and cranberries for a delicious fall salad.
Brown-Sugar Roasted Sweet Potatoes
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°F. Line a baking sheet with parchment paper for easy cleanup.
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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.
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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, stirring halfway through to ensure even cooking.
Nutrition
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