These Savory Butter Roasted Sweet Potatoes are made with a handful of simple ingredients — fresh herbs, melted butter, brown sugar, and sweet potatoes — then roasted until tender and delicious. Full of rich, balanced flavor, this easy side dish is sure to become a holiday favorite.
Roasted Sweet Potatoes, but Better
These butter-roasted sweet potatoes combine sweet and savory in a simple, satisfying side. With just a few ingredients and minimal prep, you get tender, creamy pieces of sweet potato glazed with butter and brown sugar and brightened by fresh herbs.
Instead of small cubes or large whole potatoes, this recipe calls for cutting potatoes into thirds or fourths, coating them with butter and a brown sugar–herb mixture, and roasting until perfectly cooked. The result is deeply flavored, slightly caramelized sweet potatoes with a silky interior.
While sweet potatoes are often thought of as a healthy choice, the butter and brown sugar in this recipe make them an indulgent treat — ideal for sharing at family dinners and holiday gatherings. Leftovers keep well and taste great reheated.
Table of Contents
- Roasted Sweet Potatoes, but Better
- Ingredients
- How to Make Butter Roasted Sweet Potatoes with Brown Sugar
- More Sweet Potato Recipes
- Butter Roasted Sweet Potatoes Recipe with Brown Sugar
Ingredients
- Sweet potatoes (large)
- Salted butter (or unsalted, if preferred)
- Brown sugar
- Fresh herbs — rosemary, thyme, oregano
- Ground cinnamon (optional)
- Salt and pepper
If you’re new to cooking sweet potatoes, you’ll find they’re versatile and comforting year-round. This recipe balances the sweetness of brown sugar with aromatic herbs and butter for a flavorful side dish that accompanies roast meats, poultry, or a simple weeknight dinner.
The ingredients are straightforward and easy to scale for a crowd. Fresh herbs add an herbal lift that keeps these potatoes from feeling cloying, while a light sprinkle of cinnamon enhances the natural sweetness.
How to Make Butter Roasted Sweet Potatoes with Brown Sugar
Plan about 60–90 minutes total, most of which is baking time. The steps are simple:
- Preheat the oven: Set oven to 350°F (175°C). Line a large baking sheet or jelly roll pan with parchment for easier cleanup.
- Prep the potatoes: Wash and dry the sweet potatoes thoroughly. Trim about 1/2 inch from each end, then cut each potato into thirds (or fourths) so each piece is roughly 2 inches thick. Arrange the pieces on the prepared pan.
- Add butter: Melt 1 stick (8 tbsp) of butter in a microwave-safe bowl or on the stovetop. Brush the potatoes generously with the melted butter, reserving a little for later.
- Make the topping: In a small bowl, combine 1 cup lightly packed brown sugar with chopped fresh herbs (rosemary, thyme, oregano). Press 1–2 tablespoons of the mixture onto each potato piece, then drizzle with reserved butter. Season with salt, pepper, and a light dusting of ground cinnamon, if using.
- Bake: Bake at 350°F for 40 minutes. After 40 minutes, lower the oven to 325°F, tent the pan loosely with foil, and continue to bake 20–30 more minutes until the potatoes are tender and easily pierced with a fork.
- Serve: Serve immediately, optionally topped with an extra pat of butter, a sprinkle of brown sugar, or a drizzle of maple syrup.
More Sweet Potato Recipes
- Sweet Potato Shepherd’s Pie
- Healthy Mashed Sweet Potatoes
- Sweet Potato Muffins
- Baked Sweet Potato
If you try these Butter Roasted Sweet Potatoes with Brown Sugar, leave a comment to share how they turned out — feedback and variations are always welcome.
Butter Roasted Sweet Potatoes Recipe with Brown Sugar
Ingredients
- 4 large sweet potatoes
- 8 tbsp (1 stick) salted butter
- 1 cup brown sugar, lightly packed
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 tbsp fresh oregano, chopped
- Ground cinnamon, to season (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Line a large baking sheet or jelly roll pan with parchment paper.
- Wash and scrub the sweet potatoes, then dry thoroughly. Trim the ends and cut each potato into thirds (about 2 inches each). Arrange pieces on the prepared baking sheet.
- Melt the butter and brush it over each potato, reserving some for later.
- Combine brown sugar and chopped herbs in a small bowl. Press 1–2 tablespoons of the mixture onto each potato, drizzle with reserved butter, and season with salt, pepper, and a sprinkle of cinnamon if desired.
- Bake at 350°F for 40 minutes. Reduce oven to 325°F, tent with foil, and bake an additional 20–30 minutes until tender.
- Serve immediately. Leftovers keep in an airtight container in the refrigerator for 3–4 days.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to preserve texture.
Nutrition
Carbohydrates: 55 g |
Protein: 1 g |
Fat: 15 g |
Saturated Fat: 9 g |
Cholesterol: 40 mg |
Sodium: 192 mg |
Potassium: 393 mg |
Fiber: 4 g |
Sugar: 39 g |
Vitamin A: 12945 IU |
Vitamin C: 6 mg |
Calcium: 113 mg |
Iron: 2.2 mg
Nutrition information is an approximation.