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Brown Sugar Glazed Roasted Sweet Potatoes

Brown sugar glazed roasted sweet potatoes are roasted at 425°F until tender with browned edges, then coated in a buttery cinnamon glaze. The simple sheet-pan side balances sweet, savory, and warm spice in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes peeled and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the glaze
  • 3 tbsp unsalted butter
  • 0.33 cup light brown sugar packed
  • 1 tbsp water
  • 0.5 tsp ground cinnamon

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the sweet potatoes with the olive oil and salt on the baking sheet, then spread them in a single layer.
  4. Roast for 20 minutes.
Make and add the glaze
  1. While the potatoes roast, melt the butter in a small saucepan over medium heat.
  2. Stir in the brown sugar, water, and cinnamon until the sugar is mostly dissolved, about 2 minutes.
  3. Pour the glaze over the potatoes and toss to coat, then spread them out again.
  4. Roast for 10–15 minutes, stirring once, until tender and browned at the edges.
  5. Let the potatoes rest on the pan for 5 minutes before serving.

Notes

For evenly browned edges, spread the potatoes in a single layer without crowding the pan. Refrigerate leftovers for up to 4 days; freezing is possible, though the potatoes may soften when reheated. For a dairy-free option, use plant-based butter.