Butter Roasted Sweet Potatoes
Butter roasted sweet potatoes are an easy sweet potato side dish without the marshmallows. I love the combination of browned butter, lime juice, a squirt of honey and rosemary with these roasted potatoes; it’s complex and a little surprising. The butter and honey combine in the oven to make a shiny glaze and the lime juice and rosemary keep things from being cloyingly sweet, as so often happens with sweet potatoes.
While I love the ease of preparation that roasting sweet potatoes affords, if you want to get a little fancy this Thanksgiving, try my twice-baked sweet potatoes, too.
Butter Roasted Sweet Potatoes Video
Butter Roasted Sweet Potatoes Recipe – PrintablePrint
Butter Roasted Sweet Potatoes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 6 1x
- 2 pounds sweet potatoes
- 3 tablespoons butter, melted
- 1 tablespoon honey
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried rosemary
- Set oven to 350º. Spray a 9×13 pan with cooking spray or lightly oil.
- Peel potatoes if desired and cut into 1 inch chunks. Combine all other ingredients in a large bowl and add potatoes. Toss to coat.
- Spread potatoes into pan and bake 40-50 minutes until tender. Stirring is not necessary.
- Serve hot or warm.
You can also cook these at 325º for 60-70 minutes or at 375º for 30-40 minutes if that fits better with your oven needs
- Calories: 240
- Sugar: 3.6
- Fat: 6
- Carbohydrates: 45
Oh, no, Captain Video, this one is marked “private”!!!
The recipe sounds fantastic. For years, I’d roasted white potatoes with olive oil and rosemary, but it never occurred to me, even when I totally gave them up in favor of sweet potatoes, to roast sweet potatoes with what is my favorite herb. This sounds like it would really complement my favorite grilled chicken recipe.
Mmm, yes, I love savory herbs and seasonings with sweet potatoes!
These look super easy and super delicious!! Thanksgiving side. Boom!
These look great! Do you think they could be made ahead and re-heated, or kept warm in a crockpot? I usually have around 20-25 for my holiday party, so I would need to double or triple the recipe and it would just be easier to do some of the dishes ahead of time and re-heat/keep them warm instead of trying to time everything to be done at exactly the same time.
Yes, I think that would work just fine. Good thinking. Keep on “warm” setting to avoid them getting overcooked. You could also make them a day or two ahead and reheat, but that’s an awfully big pan to have in your oven on the day of Thanksgiving, maybe.
My sweety found this recipe and he wanted me to try. This is a major keeper in my recipe book. I did add a touch more honey and was a nice way to have sweet potatoes. Went great with the Burgundy Peppered Spoon Roast. So it’s not just your Thanksgiving side.
We made this tonight as a side for our cornish game hens. Thank you very much for the recipe. We really enjoyed having sweet potatoes a different way. We didn’t have any dried rosemary, so I pulled a few sprigs off the rosemary bush in the yard and chopped them fine. Maybe I needed more since it was fresh rather than dried? My husband asked if I could add garlic next time. I don’t know about that. Anyway, thank you again and I really enjoy your website and your videos.
So happy to hear y’all enjoyed this. I think garlic would be a delicious addition. 🙂