Roasted sweet potatoes with loads of butter, brown sugar and fresh chopped herbs. These glorious orange veggies end up caramelized and melty-soft, the perfect side to a pile of turkey on your plate this Thanksgiving.
I might not buy another white potato again. That’s a strong statement but after making so many recipes with these bright orange sweet potatoes lately, It’s going to be hard to go back.
But I’ll try my best because who am I kidding, any potato recipe is always off the awesome scale.
Take these two creamy Au Gratin dishes. One is made with sweet potatoes and the other with white potatoes. Both are insanely good and prove that sweet potatoes can be used any time a regular spud is called for.
Before I baked these slowly in the oven for over an hour, I drowned them in butter, really good yellow butter. Brown sugar and cinnamon were carefully balanced on top of each cut potato and then covered in a blanket of fresh rosemary and oregano.
Don’t worry about getting this one perfect, it’s okay if some sugar falls of or if the herbs are all over the place. The key is to overdo things. A little mess is totally okay.
The smell? Good lord the smell will make you question why there isn’t a candle out there called “Sweet Potato”.
Wait, there probably is.
Once these sweet potatoes have done their thing in the oven, they should be ready to just gently slice open with a knife. For a recipe with so little prep, the end results are truly awesome.
If you love sweet potatoes as much as me, take a look at my sweet potato mash, or loaded sweet potato chowder both will earn you major cooking points when everyone sits down at the table these coming weeks.
Have an awesome week friends!
- 5 whole sweet potatoes
- 16 tbsp unsalted butter
- 1 1/2 cups brown sugar
- 3 tbsp fresh chopped rosemary
- 1/4 cup fresh chopped oregano
- Pinch cinnamon
- 1/4 tsp salt
- 1 tsp black pepper
Preheat the oven to 350 degrees F and line a large baking tray with a lipped edge with parchment paper.
Wash the potatoes and slice either in half or thirds depending on how long they are. Each one you bake should be about 2 inches high. You can peel them or just leave the skins on and eat around it.
Lay the 12 sliced potatoes in a grid pattern on the baking tray.
Melt the butter and generously brush each potato multiple times with the butter saving some for the next step.
Press about 2 tablespoons of brown sugar onto the top of each potato and drizzle with more butter.
Sprinkle the fresh herbs all over the potatoes followed by the salt and black pepper.
Sprinkle some cinnamon onto each potato.
Bake in the oven for 50 minutes and then turn down the oven to 325 degrees. Cover the potatoes loosely with foil and bake for a further 30 minutes or until the potatoes are very soft when pierced with a sharp pointed knife.
Serve at once brushing the potatoes gently with some of the herb butter from the pan if desired.