Caramelized Oven Roasted Sweet Potatoes
Simple, homey caramelized oven roasted sweet potatoes with a sticky, golden glaze. Roasted until tender with crisp edges and lightly caramelized sugar for a naturally sweet, savory side dish.
Ingredients
- 2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp brown sugar, packed
- 1 tbsp pure maple syrup
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter, melted (optional, for extra gloss)
- 1 tbsp chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 425F (220C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup.
- Place the cubed sweet potatoes in a large bowl. Drizzle with olive oil and toss so each piece is lightly coated.
- In a small bowl, whisk together brown sugar, maple syrup, apple cider vinegar, cinnamon, cumin (if using), salt, and pepper until smooth.
- Pour the sugar-spice mixture over the sweet potatoes and toss gently to coat evenly. Make sure the cubes are spread out in a single layer on the prepared baking sheet; crowding will steam them instead of caramelizing.
- Roast for 25 minutes, then remove the pan and gently flip the potatoes with a spatula. Return to the oven and roast for an additional 10-15 minutes, until edges are browned and the centers are tender when pierced with a fork.
- If using, brush with melted butter about 3 minutes before the end of roasting for extra gloss and richness. Keep an eye so the sugar doesn't burn.
- Let the sweet potatoes rest for 5 minutes on the baking sheet. Garnish with chopped parsley or cilantro before serving.