Brown Sugar Cinnamon Sweet Potatoes are a classic holiday side dish that's perfect for your Thanksgiving dinner. The sweet potatoes are tossed in melted butter, brown sugar, vanilla, and cinnamon, then roasted until the edges caramelize and the inside turns soft and tender. It's a sweet side dish that everyone will love!
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Growing up, sweet potatoes showed up at every holiday meal.
My mom baked them with butter and brown sugar until the edges caramelized, and I'd sneak a piece before dinner every time.
That taste still reminds me of home, which is why I'm making these brown sugar sweet potatoes today.
Top Tips
- Cut the sweet potatoes into even chunks so they cook at the same rate.
- Line your sheet pan with parchment paper or aluminum foil sprayed with cooking spray. The sugar and butter caramelize while they roast, and parchment or foil makes cleanup easier.
- Don't leave out the salt. It brings the flavors together and keeps the dish from tasting flat. You don't need pepper.
- Don't flip the potatoes. Leaving them alone gives you caramelized, crispy bottoms. That's where all the flavor is.
Store leftovers in the fridge for a few days. Reheat them in a skillet or toaster oven until warmed through.
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
Topping
I added this topping at the last minute to make the serving dish look a little more festive. It's optional, but adds a nice finishing touch.
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
Sprinkle over the sweet potatoes right before serving.
Recipe Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil sprayed with cooking oil.
- Peel and cut the sweet potatoes into 1-inch cubes, keeping the pieces as even as possible for uniform cooking.
- Melt the butter in a small pot over medium-low heat.
- In a large bowl, whisk the melted butter with vanilla extract, brown sugar, cinnamon, and salt until the sugar is dissolved.
- Add the sweet potatoes and stir to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, without turning. The potatoes are done when they're fork-tender.
- Move the roasted sweet potatoes to a serving bowl, placing the caramelized sides facing up.
- For the cinnamon sugar topping (garnish), combine cinnamon and sugar in a small bowl. Sprinkle over the sweet potatoes right before serving.
Why Don't You Flip The Sweet Potatoes?
Don't flip them. Let them sit so the butter and sugar can caramelize on the bottom. That's how you get those sticky, golden edges everyone loves. As you can see below, the resulting potatoes are golden, glossy, and perfectly caramelized on one side.
Storage and Reheating
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat roasted sweet potatoes, place them in a preheated oven at 350°F for 10-15 minutes, microwave them covered for 1-2 minutes, or sauté in a skillet with a little olive oil or butter until heated through.
Serving Suggestions
Sweet potatoes go with just about anything. Try some of these main dishes alongside your cinnamon sugar roasted sweet potatoes:
- Chicken Breast In A Cast Iron Skillet
- Marinated Chuck Steak
- Cast Iron Porterhouse Steak
- Salmon With Coconut Aminos
- Pan Seared Snapper Fillets
For more healthy sides, check out What To Eat With Sweet Potatoes.
Takeaway
These Roasted Sugar Sweet Potatoes are simple, delicious, and full of fall flavor. Whether you're cooking for a holiday meal or just want a sweet side dish, this one checks all the boxes.
You only need a few ingredients and about 30 minutes from start to finish.
More Thanksgiving Vegetables
Yes, peeling is recommended for the best texture. If you prefer not to peel them, scrub the potatoes well before using.
I cut the potatoes into one-inch chunks. If you make them smaller, keep an eye on the time. Smaller pieces may be done in 15 minutes. Keep the pieces uniform so they roast evenly.
There's no need to flip them. Leaving the sweet potatoes undisturbed lets the brown sugar and butter caramelize on the bottom, giving you those golden, sticky edges everyone loves.
Yes, but use two sheet pans so the sweet potatoes roast properly. If you crowd them onto one pan, they'll steam instead of caramelize, and you'll miss out on those sticky edges.
Yes. White sweet potatoes have a firmer texture and milder flavor. Yams work too but may be starchier and less sweet.
Brown Sugar Cinnamon Sweet Potatoes Recipe
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- ¼ cup melted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon (use more if you love cinnamon)
Topping
- 1 tablespoon light brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil sprayed with cooking oil.
- Peel and cut the sweet potatoes into 1-inch cubes, keeping the pieces as even as possible for uniform cooking.
- Melt the butter in a small pot over medium-low heat.
- In a large bowl, whisk the melted butter with vanilla extract, brown sugar, cinnamon, and salt until the sugar is dissolved.
- Add the sweet potatoes and stir to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, without turning. The potatoes are done when they're fork-tender.
- Move the roasted sweet potatoes to a serving bowl, placing the caramelized sides facing up. Serve warm.
Topping (optional)
- Combine cinnamon and sugar in a small bowl. Sprinkle over the sweet potatoes right before serving.
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