A traditional Thanksgiving side dish, these brown sugar glazed baked sweet potatoes are just as good any time of the year especially with fried chicken, pork chops or roast beef!
We’re into vegetable side dishes these days. Alex insists! She wants a more balanced diet, so, why not serve meat and seafood with lots of vegetables on the side? And we’re consuming more sweet potatoes than potatoes these days too. We love the creamy sweetness and how a little salt truly transforms the flavor.
My personal issue with side dishes is that making them is added work. Cooking a main dish is labor intensive enough. But then all I had to do was transform my perspective a little. The secret? The oven. If a side dish can go into the oven while a main dish that requires constant attention cooks on the stovetop, everything is so much easier.
For example, a few days ago, we had fried chicken. While I was frying chicken wings, two vegetable side dishes—the brown sugar glazed baked sweet potatoes and green beans casserole—were cooking in the oven. By the time the chicken wings were ready, so were the side dishes.
Were the brown sugar glazed baked sweet potatoes good? Yes. Oh, YES! I will be making this dish again and often. I’m thinking that, next time, I’ll sprinkle in some herbs too. The possibilities are simply endless.
Brown Sugar Glazed Baked Sweet Potatoes
Preheat the oven to 350F.
Peel the sweet potatoes and cut into one-inch cubes.
In a large bowl, toss the sweet potato cubes with brown sugar.
Take a tablespoon of the melted butter and brush on the bottom of a shallow baking pan.
Spread the brown sugar coated sweet potato cubes on the buttered pan in a single layer.
Drizzle the remaining melted butter over the sweet potatoes.
Sprinkle the salt and pepper evenly over the sweet potato cubes.
Bake the sweet potatoes at 350F for 20 to 25 minutes or until a fork inserted at the center or a sweet potato cube goes all the way through without resistance.