Brown Sugar Cinnamon Sweet Potatoes are a classic holiday favorite, perfect for Thanksgiving dinner. Toss them with melted butter, brown sugar, vanilla, and cinnamon, then roast until the edges caramelize and the inside is soft and tender.
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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.
That taste still reminds me of home, so 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; leave them undisturbed while roasting.
- Store leftovers in the fridge for a few days. Reheat them in a skillet or toaster oven until warmed through.
Ingredients
See recipe card below for exact amounts.
- Sweet potatoes
- Melted butter
- Vanilla extract
- Light brown sugar
- Ground cinnamon
- Salt
A note on brown sugar: either light or dark brown sugar works here, so use whatever you have on hand. Dark brown sugar has more molasses, which will give the sweet potatoes a darker color and a slightly sweeter, more caramelized flavor.
Topping
For a sweeter finish and extra cinnamon flavor, sprinkle the optional cinnamon-sugar topping over the potatoes just before serving.
- Light brown sugar
- Cinnamon
Sprinkle over the sweet potatoes right before serving.
How to Make Brown Sugar Sweet Potatoes
- 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 the vanilla extract, brown sugar, cinnamon, and salt until evenly combined.
- Add the sweet potatoes and stir to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 25-35 minutes, or until fork-tender and deeply caramelized underneath.
- 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 You Shouldn't 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 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 Brown 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 45 minutes from start to finish.
FAQ
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, watch the time. Smaller pieces may take 15 minutes. Keep the pieces uniform so they roast evenly.
Leave them undisturbed while roasting so the bottoms caramelize.
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.
White sweet potatoes work well, but they have a firmer, drier texture and a milder flavor, so they may need a little extra roasting time. True yams are starchier and less sweet, so they won't produce the same soft, caramelized result. For the closest substitute, use white sweet potatoes.
Brown Sugar Cinnamon Sweet Potatoes Recipe
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- ¼ cup melted unsalted 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 the vanilla extract, brown sugar, cinnamon, and salt until evenly combined.
- Add the sweet potatoes and stir to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 35 minutes without turning. Begin checking at 25 minutes. The potatoes are ready when easily pierced with a fork and caramelized underneath.
- 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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