American · Side · Easy
Roasted Sweet Potatoes
Caramel edged sweet potato wedges with warm spices and a touch of brown sugar. A simpler, roastier cousin of the casserole.
The whole recipe in 60 seconds
Roasted Sweet Potatoes, in 5 ideas
- Space is everything. Crowded wedges steam and never caramelize.
- A small amount of sugar helps the edges brown, but the potatoes bring most of the sweetness.
- Smoked paprika adds a quiet savoriness that balances the sweet.
- Peeling is optional. Scrubbed skins roast up pleasantly chewy.
- Cut wedges a similar thickness so the thin tips do not burn before the centers soften.
What you need
Ingredients
- 4 lb sweet potatoes, peeled and cut into wedges
- 3 tbsp olive oil or melted butter
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1/3 cup toasted pecans, roughly chopped
How to make it
Directions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup.
- Toss the wedges with the oil or butter, brown sugar, cinnamon, paprika, salt, and pepper until evenly coated.
- Spread in a single layer with a cut side down and a little breathing room between pieces.
- Roast 20 minutes, then flip and roast 12 to 15 minutes more until deeply caramelized at the edges and tender inside.
- Scatter with thyme and pecans and serve hot, straight from the pan if you like.
For maximum caramel, preheat the baking sheet in the oven and lay the wedges onto the hot surface. You will hear the sizzle that promises crispy edges.