Description
Delicious roasted sweet potatoes with a hint of sweetness and herbs.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cut into thick rounds
- 4 tablespoons unsalted butter
- 2 cups vegetable or chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cinnamon (optional)
- Fresh herbs like thyme or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and slice them into thick rounds (about 1-1 inches).
- In a large cast iron skillet over medium heat, melt the butter until bubbly. Add the sweet potatoes and sauté for about 3-4 minutes until lightly browned.
- Pour in the broth and add brown sugar, salt, pepper, and optional cinnamon, ensuring the liquid covers half of the sweet potatoes.
- Transfer the skillet to the oven and roast for 35-45 minutes, turning halfway through until tender.
- Allow to rest briefly in the pan before serving with a drizzle of the remaining liquid and garnish with fresh herbs.
Notes
- For added flavor, try using a mix of vegetable and chicken broth.
- The cinnamon adds a warm spice, but can be omitted for a savory dish.
- These roasted sweet potatoes are perfect as a side dish or a main vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg