Re-think your sweet potato side this holiday season with these gorgeous and delicious Brown Sugar and Herb Sweet Potatoes.
Considering I didn’t try my first sweet potato or yam until I was well into my twenties, it may be surprising that I have so many recipes on this little site of mine that include them. But the sweet potato and me? well I guess you could say it was love at first sight (or bite…or whatever).
Sweet potatoes are one of those things that I eat year round and never grow tired. Even on Thanksgiving, the sweet potatoes, stuffing and cranberry sauce (preferably all mixed together) are my favorite parts. Ok, that’s not entirely true- I am known to eat at least 3 buttered rolls and at least two helpings of salad; but, you know what i’m saying.
Sweet potatoes are a must. Always. And always meaning not just on Thanksgiving.
Fortunately, sweet potatoes are super versatile and can be prepared a million ways- sweet, savory, stuffed, boiled, baked, etc. Given that they are sweet by nature, amplifying this sweetness tends to be the favorite. Some people love to cover them with marshmallows or soak with orange juice. Both are fantastic (although, if I’m being honest, the first may be a little too sweet for even my sweet tooth).
I wanted to prepare them in a way that would combine the sweet with savory- you know, only my favorite flavor combo on earth!
So I did.
And the result was even better than expected.
The best part? These potatoes are incredible easy to prepare, make a fantastic addition to a holiday gathering or a simple ordinary family meal. Plus, the leftovers? Just as good as the day they came out of the oven. So, grab some sweet potatoes and fresh herbs and see for yourself!
If you love sweet potatoes, you will love these recipes-
Sweet Potato and Butternut Squash Shepherd’s Pie (one of my personal favorites)
Brown Sugar and Herb Roasted Sweet Potatoes
Prep Time: 10 minutes | Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 4-6 servings
Adapted from Goodness Gracious
4 large sweet potatoes
8 tablespoons (1 stick) salted butter
1 cup brown sugar, lightly packed
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
3 tablespoons fresh oregano, chopped
salt + pepper, to taste
Preheat oven to 350 degrees F. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
Wash and scrub the potatoes and dry thoroughly. Cut off the end of each potato and then cut each potato in thirds (each piece should be approximately 2 inches high). Transfer the 12 sweet potato sections to the prepared baking sheet.
Melt the butter in a bowl and generously brush each potato all over (reserve some butter for the next step).
In a small bowl, mix together the brown sugar and fresh chopped herbs. Press 1-2 tablespoons of herbed brown sugar on top of each potato and drizzle with butter. Sprinkle with salt, pepper and ground cinnamon.
Bake the potatoes for 40 minutes and then turn down the heat to 325 degrees and cover the potatoes loosely with a sheet of foil. Bake for an additional 20-30 minutes, or until the potatoes are fully cooked and easily pierced with a fork or knife.
Serve immediately or store in an airtight container in the refrigerator (they make fantastic leftovers!)