Roasted Brown Sugar Sweet Potatoes | Holiday Sides

Easy roasted brown sugar sweet potatoes with caramelized edges, your perfect lighter Thanksgiving side dish that pairs beautifully with turkey and cranberry sauce.

Thanksgiving is coming up, next week! I’ve been trying my best to roll out the recipes and add them to this year’s Thanksgiving guide. One of our favorite sides, which requires the bare minimum of work, are these roasted brown sugar sweet potatoes. They’re a lighter option compared to sweet potato casserole (which I find to be way too sweet), and I love how well they pair with cranberry sauce and turkey.

We make them throughout the year, and sometimes even swap the sweet potatoes for red potatoes, and they’re always a hit. They come out perfectly glazed with caramelized edges and are probably the easiest “take and bake” side you can bring to Thanksgiving gatherings this year! You can also make them ahead and pop them back into the oven to heat up a few minutes before dinner.

We always go overboard for Thanksgiving (and Christmas!). It’s my favorite time to host and go wild with baking and cooking. I love sitting around the table with family, talking about the food, and ending the night with games and desserts! This year, being super pregnant, we decided to skip hosting and head down to Florida to celebrate with family. I will be helping in the kitchen for sure. I can’t just sit back and watch. You’ll see me back hosting my family for Christmas though!

Ingredients for Roasted Sweet Potatoes:

• Large organic sweet potatoes
• Water
• Avocado oil
• Black pepper
• Sea salt
• Garlic Powder
• Brown sugar (or coconut sugar, or honey)

Watch the Video Tutorial Below

This is a great gluten-free and vegan-friendly recipe to make!

How to Make the BEST Roasted Brown Sugar Sweet Potatoes

Wash the sweet potatoes and safely poke holes around each potato with a knife.

Place the potatoes in a large microwave-safe bowl with 1 cup of water.

Microwave for about 3½ minutes, then rotate the potatoes so the top ones are now on the bottom in the water. Microwave for another 3½ minutes. You want them nicely steamed to speed up the oven cook time and prevent them from turning out hard.

Slice the potatoes into wedges or cubes. Toss them in avocado oil and place them in an oven-safe baking dish. Bake for about 25 minutes at 375°F.

Remove from the oven and sprinkle with salt, pepper, garlic powder, and brown sugar. Bake for another 20 minutes.

Let them cool in the pan for about 10 minutes before serving.

They are so good! If you’re not a fan of sweet potatoes, you can easily swap them for red potatoes, Japanese sweet potatoes, or even Yukon golds. It’s a great alternative to mashed potatoes!

You can also make a huge batch of roasted vegetables using the same ingredients and cooking method with squash, zucchini, butternut squash, onions, peppers, and Brussels sprouts. Everything comes out perfectly caramelized and delicious!

Make sure to head over to my Thanksgiving guide for more delicious ideas!