These sweet potatoes are incredible. They are a staple at our house!
**These are not appropriate for a diabetic diet. I would leave out or significantly decrease the amount of brown sugar in these if you are diabetic. If you are trying to lose weight or cut your cholesterol, try substituting the butter for olive oil. Honey may also be an option instead of brown sugar. If you have high blood pressure, leave out the salt.
- 6 sweet potatoes, peeled and quartered
- 5 tablespoons butter, melted
- 3 tablespoons brown sugar, or more to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chipotle chili powder, or more to taste
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (don’t skip this! Clean up is difficult if paper is not used!).
- Whisk brown sugar, onion powder, garlic powder, chili powder, salt, and black pepper together with the melted butter in a small bowl.
- Toss sweet potatoes and butter mixture together in a large bowl. Toss until evenly coated. Pour potatoes in a single layer onto the prepared baking sheet.
- Roast in the preheated oven until potatoes are tender, usually 30 to 45 minutes.
I usually try to stir the potatoes halfway through so the bottoms don’t burn. The sugary butter mix can make them turn crispy quickly!
*Side note: sweet potatoes do not keep well if you try and prep them in advance. They tend to dry out in the fridge. I learned this the hard way!