Brown Sugar Sweet Potatoes

A bowl filled with glazed, cubed sweet potatoes garnished with chopped parsley, set on an orange napkin. The sweet potatoes appear caramelized and seasoned, giving them a rich, appetizing color.

Brown Sugar Sweet Potatoes

Brown sugar sweet potatoes are the fall side dish that always disappears at my house. You make them in a skillet with a glossy brown-sugar glaze that clings; no oven space is required. They are perfect for holiday cooking, but truth be told, I make them on random weeknights too.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 295kcal

Author Wendy Polisi

Ingredients

3 pounds sweet potatoes peeled and cut into ¾” cubes
6 tablespoons butter divided
½ cup brown sugar
1 tablespoon cornstarch
2 tablespoons honey
2 ½ tablespoons water
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg

Instructions

Peel and dice the sweet potatoes into ¾” cubes.
Melt 2 tablespoons of the butter in a large skillet over medium heat.
Add the potatoes and stir to coat. Cover and cook for 15 minutes, stirring every 5 minutes.
While the potatoes cook, make the glaze. In a small saucepan, whisk the cornstarch into the brown sugar while they're still dry — this disperses the cornstarch so it can't clump. Add the remaining 4 tablespoons of butter, the honey, water, cinnamon, nutmeg, and salt. Cook over medium, stirring, until everything melts together, turns glossy, and slightly thickens, about 3–5 minutes.
Remove the lid from the skillet, and pour the brown sugar mixture over the potatoes. Cook for another 10 minutes, or until the potatoes are tender and the glaze is thick. You want it clinging and glossy. Taste for salt and serve warm..

Nutrition