Every year for Thanksgiving I make a big sweet potato casserole. But, with tons of sugar, cream, and eggs, it’s essentially a sweet potato pudding. This year, I’ve resolved to simplify my Thanksgiving sides, and make things a little healthier. That’s where these simple roasted sweet potatoes come in. They are so easy to make, and with brown sugar and melted butter, are incredibly rich and buttery.
They take maybe one minute to prep, and can easily be added to a crowded oven. All in all, simple roast sweet potatoes are an easy, delicious, crowd-pleasing, and altogether well-behaved Thanksgiving side.
Roasted Sweet Potatoes with Butter and Brown Sugar (adapted from Cooking in the Moment by Andrea Reusing)
1 sweet potato per person
1/2 tablespoon of butter per potato, or more
1 – 2 teaspoons brown sugar per potato
1/4 teaspoon sea salt per potato
Preheat the oven to 425 degrees.
Scrub the potatoes thoroughly, and then poke all over with the tines of a fork.
Wrap tightly in foil. Place in the oven, and roast for 60 – 70 minutes, or until the sweet potatoes are quite soft. Carefully unwrap, slice down the middle, add the butter, sugar, and salt, and serve.
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