Roasted Sweet Potatoes
Disclaimer: I am not the biggest fan of sweet potatoes. I have an especially adverse reaction to the stick gooey that people drizzle over tip. Yuck. So when my roommate, Leighann, said she was trying a new sweet potato recipe for Thanksgiving instead of making regular white potatoes, I was a little bummed
But to be honest? These were pretty good! I would still rather have regular potatoes, like these oven roasted onion potatoes, but if your family likes sweet potatoes, this is a great recipe to test out.
The original recipe calls for the sweet potatoes to be cubed, which is great if you have kids (hooray for bite-sized food!). You could also cut the potatoes into slices if you prefer.
Mix together the other ingredients (olive oil, butter, brown sugar, cinnamon, nutmeg, ginger, and salt) and pour over the potatoes. Back for 60 minutes, stirring every twenty minutes or so to make sure the potatoes are evenly roasting and coated in the brown sugar mixture.
Leighann added an extra tablespoon of brown sugar to the mix. She said that one tablespoon didn’t seem like enough and I definitely agreed!
Perfect and rustic for the Thanksgiving table!
Yum. Not too goopy, but still really sweet and tender. Here’s the printable recipe:
- 3 sweet potatoes
- 2 teaspoons olive oil
- 1 Tablespoon melted butter
- 2 Tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground ginger
- Pinch of sea salt
- Peel the sweet potatoes and cut into bite-sized cubes. Add to a greased baking dish.
- Mix together other ingredients. Pour over potatoes and toss to coat.
- Bake at 350 degrees for 60 minutes, stirring every 20 minutes during baking.