You’re about to discover the ultimate comfort food upgrade! We’ve gathered 18 irresistible baked sweet potato recipes, all featuring a luscious brown sugar glaze that transforms this humble veggie into a show-stopping side or cozy main. Perfect for fall gatherings or a simple weeknight treat, these recipes promise warmth and sweetness in every bite. Let’s dive into these deliciously glazed creations!
Brown Sugar Glazed Baked Sweet Potatoes
Deliciously simple and perfect for holiday gatherings, these brown sugar glazed sweet potatoes transform humble roots into a caramelized side dish. They require minimal effort but deliver maximum flavor with a sticky-sweet glaze that clings to every forkful. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 large sweet potatoes (I prefer garnet yams for their deep orange color and natural sweetness)
– 1/2 cup unsalted butter, melted (using unsalted lets you control the salt level perfectly)
– 1/2 cup packed light brown sugar (pack it firmly for that rich molasses flavor)
– 1/4 cup pure maple syrup (the real stuff makes all the difference here)
– 1 tsp ground cinnamon
– 1/2 tsp kosher salt (I always use Diamond Crystal for its clean taste)
– 1/4 tsp freshly grated nutmeg (freshly grated nutmeg has a brighter flavor than pre-ground)
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Scrub the sweet potatoes thoroughly under cold running water to remove any dirt.
3. Pat the sweet potatoes completely dry with paper towels—this helps the skin crisp up.
4. Cut each sweet potato into 1-inch thick rounds for even cooking.
5. Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
6. In a medium bowl, whisk together the melted butter, packed brown sugar, maple syrup, cinnamon, salt, and freshly grated nutmeg until completely smooth.
7. Brush half of the brown sugar glaze generously over the tops of all sweet potato rounds.
8. Bake at 400°F for 25 minutes until the sweet potatoes are just beginning to soften.
9. Remove the baking sheet from the oven and carefully flip each sweet potato round with tongs.
10. Brush the remaining glaze over the flipped sides, making sure to coat every surface.
11. Return to the oven and bake for another 20 minutes at 400°F.
12. Check for doneness—the sweet potatoes should be fork-tender and the glaze should be bubbling and caramelized around the edges.
13. Let the sweet potatoes rest on the baking sheet for 5 minutes before serving to allow the glaze to set slightly.
A caramelized crust gives way to tender, creamy interiors in every bite. The brown sugar and maple syrup create a complex sweetness that balances beautifully with the warm spices. Try serving them alongside roasted turkey or pork chops, or even crumble some crispy bacon over the top for a savory contrast.
Cinnamon Brown Sugar Baked Sweet Potatoes
Here’s a simple way to elevate a classic side dish. These baked sweet potatoes get a cozy upgrade with warm spices and caramelized sugar. You’ll have a sweet-savory side ready in under an hour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium sweet potatoes, scrubbed clean (I like to pick ones that are similar in size for even baking)
– 2 tablespoons unsalted butter, melted (use the good stuff for the best flavor)
– 2 tablespoons light brown sugar, packed (dark brown sugar works for a deeper molasses note)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon fine sea salt (I find it balances the sweetness perfectly)
– 1/4 teaspoon ground nutmeg (freshly grated nutmeg is incredible here)
– 1/4 cup chopped pecans, for topping (optional, but they add a lovely crunch)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato 4-5 times with a fork to allow steam to escape during baking. Tip: Pricking prevents them from bursting in the oven.
3. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until they are very tender when pierced with a fork.
4. Carefully remove the baking sheet from the oven and let the sweet potatoes cool just enough to handle, about 5 minutes.
5. Slice each baked sweet potato open lengthwise down the center, but do not cut all the way through the bottom skin.
6. Gently fluff the inside of each sweet potato with a fork to create a bed for the topping. Tip: Fluffing helps the butter and sugar mixture soak in.
7. In a small bowl, combine the melted butter, packed brown sugar, ground cinnamon, fine sea salt, and ground nutmeg. Stir until a smooth paste forms.
8. Evenly divide the cinnamon-brown sugar paste among the four sweet potatoes, spreading it over the fluffed flesh.
9. If using, sprinkle the chopped pecans evenly over the top of each sweet potato.
10. Return the baking sheet to the oven and bake for an additional 5-7 minutes, just until the topping is bubbly and the pecans are lightly toasted. Tip: Watch closely to prevent the sugar from burning.
11. Remove from the oven and let cool for 2-3 minutes before serving.
A warm, caramelized crust gives way to a fluffy, tender interior. The cinnamon and nutmeg add a familiar warmth, while the brown sugar creates a sticky-sweet glaze. For a fun twist, serve them with a dollop of tangy Greek yogurt or a scoop of vanilla ice cream for dessert.
Maple Brown Sugar Baked Sweet Potatoes
Only a few ingredients transform humble sweet potatoes into a caramelized holiday side. Our maple brown sugar version delivers that perfect balance of earthy sweetness and buttery richness. You’ll want to make extra—they disappear fast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 lbs sweet potatoes, scrubbed (I look for similar sizes for even cooking)
– 3 tbsp unsalted butter, melted (salted works, but I prefer controlling the salt myself)
– 3 tbsp pure maple syrup, the real stuff makes all the difference
– 2 tbsp light brown sugar, packed (dark brown sugar adds a deeper molasses note if you have it)
– 1 tsp ground cinnamon, I always use Ceylon for its delicate warmth
– 1/2 tsp fine sea salt, don’t skip this—it balances the sweetness perfectly
– 1/4 tsp freshly grated nutmeg, a microplane zester makes this effortless
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper.
2. Pierce each sweet potato 5–6 times with a fork to allow steam to escape during baking.
3. Place potatoes directly on the prepared baking sheet and bake for 45–50 minutes, until a knife slides easily into the thickest part. (Tip: Rotate the pan halfway through for even browning.)
4. Let potatoes cool just until you can handle them, about 10 minutes. Reduce oven temperature to 375°F.
5. Slice each potato in half lengthwise and scoop the flesh into a large mixing bowl, leaving a 1/4-inch border to create sturdy potato boats.
6. Add melted butter, maple syrup, brown sugar, cinnamon, salt, and nutmeg to the bowl with the sweet potato flesh.
7. Mash everything together with a potato masher until smooth and fully combined. (Tip: For extra creaminess, use a hand mixer on low for 30 seconds.)
8. Evenly divide the mashed mixture back into the potato boat skins, mounding it slightly.
9. Return the filled potatoes to the baking sheet and bake at 375°F for 10–15 minutes, until the tops are lightly caramelized and golden. (Tip: Broil for the final 1–2 minutes for a crispier top, watching closely to prevent burning.)
10. Serve immediately. The filling is luxuriously creamy with pockets of melted butter, while the edges caramelize into a sweet, crackly crust. Try topping with a dollop of whipped goat cheese or candied pecans for a festive twist.
Brown Sugar Pecan Stuffed Sweet Potatoes
Get ready for a holiday side dish that steals the spotlight. Golden sweet potatoes are stuffed with a buttery brown sugar and pecan mixture. It’s a simple, decadent upgrade to a classic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 medium sweet potatoes, scrubbed clean (look for ones that are uniform in size for even cooking)
– 4 tbsp unsalted butter, softened (I always use unsalted to control the salt level)
– 1/3 cup packed dark brown sugar (the deep molasses flavor is key here)
– 1/2 cup chopped pecans (toasting them first makes a huge difference)
– 1/4 tsp fine sea salt
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork to allow steam to escape.
3. Place the potatoes on the prepared baking sheet and bake for 45-55 minutes, until they are very tender when pierced with a fork.
4. While the potatoes bake, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Tip: Watch them closely as they can burn quickly.
5. Remove the pecans from the skillet and let them cool.
6. In a medium bowl, combine the softened butter, packed dark brown sugar, toasted pecans, fine sea salt, and ground cinnamon. Mix until fully combined.
7. Once the sweet potatoes are cooked, remove them from the oven and let them cool just enough to handle, about 5 minutes.
8. Carefully slice each potato open lengthwise, but not all the way through, to create a pocket. Tip: Use a towel to hold the hot potato steady.
9. Gently fluff the inside of each potato with a fork to create space for the filling.
10. Evenly divide the brown sugar-pecan filling among the four potatoes, pressing it into the fluffed centers.
11. Return the stuffed potatoes to the baking sheet and bake for an additional 5-7 minutes, just until the filling is hot and bubbly. Tip: For a caramelized top, broil for the final 1-2 minutes, watching carefully.
12. Remove from the oven and let cool for a few minutes before serving.
The filling becomes wonderfully gooey and caramelizes against the fluffy sweet potato. This dish pairs perfectly with roasted turkey or ham, but it’s rich enough to stand alone. Try drizzling the finished potatoes with a little maple syrup for an extra layer of sweetness.
Brown Sugar and Butter Roasted Sweet Potatoes
Melt-in-your-mouth sweet potatoes get a caramelized upgrade with brown sugar and butter. This simple side transforms humble roots into a holiday-worthy dish. Minimal effort delivers maximum flavor payoff.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 3 large sweet potatoes, peeled and cubed into 1-inch pieces (I scrub them well but keep the skins on for extra texture)
– 4 tablespoons unsalted butter, melted (salted works too—just adjust salt later)
– ¼ cup packed light brown sugar (dark brown sugar adds deeper molasses notes)
– 1 tablespoon olive oil (extra virgin is my go-to for roasting)
– 1 teaspoon kosher salt (I prefer coarse salt for even seasoning)
– ½ teaspoon ground cinnamon (a pinch more if you love warm spice)
– ¼ teaspoon black pepper (freshly cracked boosts flavor)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine melted butter, brown sugar, olive oil, salt, cinnamon, and black pepper—whisk until smooth. Tip: Melt the butter in the microwave for 20-second bursts to avoid burning.
3. Add cubed sweet potatoes to the bowl and toss thoroughly until every piece is coated.
4. Spread the potatoes in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
5. Roast for 20 minutes, then remove from the oven and flip each piece with tongs. Tip: Flipping ensures all sides caramelize without sticking.
6. Return to the oven and roast for another 15–20 minutes, until the edges are crispy and a fork pierces the potatoes easily. Tip: Check at 15 minutes—if the sugar starts to darken too quickly, reduce heat to 375°F.
7. Let the potatoes rest on the sheet for 5 minutes before serving; this helps the glaze set.
Each bite offers a crisp exterior that gives way to a creamy, sweet interior. The brown sugar forms a sticky, caramel-like coating that pairs perfectly with savory mains. Try scattering them over a kale salad or alongside roasted chicken for a weeknight upgrade.
Brown Sugar Marshmallow Baked Sweet Potatoes
These sweet potatoes get a decadent upgrade with a brown sugar and marshmallow topping that caramelizes beautifully in the oven. They’re the ultimate side dish for holiday gatherings or a cozy weeknight treat. Trust me, the marshmallow layer is what makes them unforgettable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 3 large sweet potatoes (about 2 lbs total), scrubbed clean—I like to pick ones that are similar in size for even cooking.
– 2 tablespoons unsalted butter, melted—I always use unsalted to control the saltiness.
– 1/4 cup packed light brown sugar, which gives a deeper flavor than white sugar.
– 1/2 teaspoon ground cinnamon, my secret for a warm spice note.
– 1/4 teaspoon fine sea salt, to balance the sweetness perfectly.
– 2 cups mini marshmallows—these melt evenly without getting too gooey.
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes on the prepared baking sheet and bake for 60 minutes, or until they are tender when pierced with a knife.
4. Remove the sweet potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Tip: This resting time makes them easier to slice.
5. Carefully slice each sweet potato in half lengthwise without cutting all the way through the skin.
6. Gently mash the flesh inside each half with a fork to create a fluffy base.
7. In a small bowl, combine the melted butter, brown sugar, cinnamon, and sea salt until well mixed.
8. Brush the butter-sugar mixture evenly over the mashed flesh of each sweet potato half. Tip: Use a pastry brush for an even coating that soaks in nicely.
9. Top each sweet potato half generously with mini marshmallows, covering the surface completely.
10. Return the baking sheet to the oven and bake for 10-15 minutes, until the marshmallows are golden brown and puffed. Tip: Watch closely to prevent burning—they can go from perfect to charred quickly.
11. Remove from the oven and let cool for 5 minutes before serving.
Here, the sweet potatoes turn creamy and soft, while the marshmallow topping becomes a gooey, caramelized delight. For a fun twist, drizzle with a bit of maple syrup or sprinkle with chopped pecans before baking. Serve them warm straight from the oven for the best texture.
Brown Sugar Ginger Baked Sweet Potatoes
Ditch the plain baked sweet potatoes—this version with brown sugar and ginger transforms them into a sweet-spicy side dish that disappears fast. The caramelized edges and warm spices make these perfect for holiday meals or cozy weeknights. You’ll need just a few pantry staples to get started.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes (about 2 lbs total), scrubbed clean—I look for ones with smooth skins for even baking
– 2 tbsp unsalted butter, melted (salted works too, but I prefer controlling the salt myself)
– ¼ cup packed light brown sugar, which gives a deeper molasses flavor than dark brown sugar here
– 1 tsp ground ginger (fresh grated ginger adds a brighter kick, but I keep ground on hand for convenience)
– ½ tsp ground cinnamon
– Pinch of salt to balance the sweetness
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut each sweet potato lengthwise into ½-inch thick wedges—keeping them uniform ensures even cooking.
3. In a small bowl, whisk together the melted butter, brown sugar, ground ginger, cinnamon, and salt until smooth.
4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
5. Brush the butter-sugar mixture generously over all sides of each wedge using a pastry brush.
6. Bake for 20 minutes, then flip each wedge carefully with tongs to promote even browning.
7. Continue baking for another 20-25 minutes until the wedges are tender when pierced with a fork and the edges are caramelized.
8. Remove from the oven and let cool for 5 minutes on the baking sheet—this allows the sugars to set slightly.
Caramelized and fragrant, these wedges offer a sticky-sweet exterior with a soft, creamy interior. The ginger adds a subtle warmth that pairs beautifully with roasted meats or a dollop of Greek yogurt. For a festive twist, sprinkle with toasted pecans just before serving.
Brown Sugar Orange Glazed Sweet Potatoes
Every holiday table needs a standout side, and these Brown Sugar Orange Glazed Sweet Potatoes deliver. They’re sweet, tangy, and caramelized to perfection—a guaranteed crowd-pleaser that’s surprisingly simple to make.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes (I like a mix of orange and purple for color)
– 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
– 1/2 cup packed light brown sugar, my go-to for deep caramel notes
– 1/4 cup fresh orange juice, squeezed from about 1 large orange (fresh is key for bright flavor)
– 1 tbsp orange zest, finely grated (don’t skip this—it adds a fragrant punch)
– 1 tsp ground cinnamon, for warm spice
– 1/2 tsp salt, to balance the sweetness
– 1/4 tsp ground nutmeg, just a pinch for complexity
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted unsalted butter, packed light brown sugar, fresh orange juice, orange zest, ground cinnamon, salt, and ground nutmeg until smooth.
3. Add the peeled and cubed sweet potatoes to the bowl, tossing thoroughly to coat every piece evenly with the glaze.
4. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
5. Roast in the preheated oven for 30 minutes, then remove the baking sheet and carefully stir the potatoes to redistribute the glaze.
6. Return the baking sheet to the oven and roast for an additional 15 minutes, or until the sweet potatoes are fork-tender and the glaze is bubbly and caramelized.
7. Let the sweet potatoes rest for 5 minutes before serving to allow the glaze to thicken slightly.
The result is tender sweet potatoes with a sticky, glossy glaze that’s both sweet and citrusy. Serve them warm alongside roasted turkey or ham, or spoon any extra glaze over the top for an extra flavor boost—they’re so good, you might skip dessert.
Brown Sugar Vanilla Baked Sweet Potatoes
Unbelievably simple yet deeply satisfying, these brown sugar vanilla baked sweet potatoes transform humble tubers into a caramelized dessert-like side. You’ll need just a few pantry staples to make magic happen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 4 medium sweet potatoes (I scrub them well but leave the skins on for texture)
– 3 tablespoons unsalted butter, melted (salted works too, but I prefer controlling the salt myself)
– 1/4 cup packed light brown sugar (dark brown sugar gives a deeper molasses flavor if you have it)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference here)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– Optional for serving: a dollop of whipped cream or vanilla ice cream
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Scrub the sweet potatoes thoroughly under cool running water and pat them completely dry with a clean kitchen towel.
3. Use a fork to prick each sweet potato 5-6 times all over to allow steam to escape during baking and prevent bursting.
4. Place the pricked sweet potatoes directly on the prepared baking sheet, spacing them at least 2 inches apart.
5. Bake the sweet potatoes in the preheated oven for 45-55 minutes, or until they are very tender when pierced with a fork and the skins are slightly puckered.
6. Carefully remove the baking sheet from the oven using oven mitts and let the sweet potatoes cool just enough to handle, about 10 minutes.
7. While the sweet potatoes cool, combine the melted butter, packed brown sugar, vanilla extract, ground cinnamon, and fine sea salt in a small bowl, whisking until smooth.
8. Slice each baked sweet potato open lengthwise down the center, but do not cut all the way through the bottom skin.
9. Gently fluff the interior flesh of each sweet potato with a fork to create a textured surface that will hold the glaze.
10. Evenly spoon or brush the brown sugar vanilla glaze mixture over the fluffed flesh of each sweet potato, ensuring it soaks into the crevices.
11. Return the glazed sweet potatoes to the oven and bake for an additional 5-7 minutes, just until the glaze is bubbly and caramelized at the edges.
12. Remove from the oven and let them rest for 2-3 minutes before serving.
Buttery, caramelized edges give way to a soft, vanilla-scented interior that’s far more exciting than plain baked sweet potatoes. The brown sugar forms a delicate, crackly crust that contrasts beautifully with the creamy flesh. For a decadent twist, top them warm with a scoop of vanilla ice cream that melts into the glaze.
Brown Sugar and Cinnamon Twice-Baked Sweet Potatoes
Nothing beats the cozy, caramelized aroma of brown sugar and cinnamon wafting through the kitchen. These twice-baked sweet potatoes are a holiday staple in my home, transforming a simple side into a creamy, spiced delight. They’re surprisingly easy to make ahead, freeing up oven space for the main event.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 4 medium sweet potatoes, scrubbed clean (I look for ones that are firm and evenly shaped for easier baking)
– 2 tbsp unsalted butter, softened (room temp blends smoother into the filling)
– ¼ cup packed light brown sugar, plus 2 tbsp for topping (the molasses notes are key here)
– 1 tsp ground cinnamon, plus ½ tsp for sprinkling (I always use Ceylon for its warm, sweet flavor)
– ¼ cup heavy cream (full-fat makes the filling luxuriously creamy)
– ¼ tsp fine sea salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
2. Pierce each sweet potato 4–5 times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes directly on the oven rack and bake for 50–60 minutes, until they are very tender when pierced with a knife. Tip: Baking them directly on the rack promotes even cooking and a fluffy interior.
4. Remove the sweet potatoes from the oven and let them cool until they are safe to handle, about 15 minutes. Reduce the oven temperature to 375°F.
5. Slice each sweet potato in half lengthwise. Use a spoon to carefully scoop out the flesh into a medium bowl, leaving a ¼-inch border of flesh attached to the skins to keep them sturdy.
6. Add the softened butter, ¼ cup brown sugar, 1 tsp cinnamon, heavy cream, and salt to the bowl with the sweet potato flesh.
7. Mash the mixture with a potato masher or fork until smooth and well combined. Tip: Avoid over-mixing, as it can make the filling gluey—just mash until no large lumps remain.
8. Spoon the filling back into the sweet potato skins, mounding it slightly. Place them on the foil-lined baking sheet.
9. In a small bowl, mix the remaining 2 tbsp brown sugar and ½ tsp cinnamon. Sprinkle this mixture evenly over the tops of the filled sweet potatoes.
10. Bake at 375°F for 20–25 minutes, until the tops are lightly caramelized and the edges are crisp. Tip: For extra browning, broil on high for the final 1–2 minutes, watching closely to prevent burning.
11. Let the twice-baked sweet potatoes cool for 5 minutes before serving. The filling sets into a velvety, spiced custard, while the skins become tender with a sugary crunch. They’re fantastic alongside roasted turkey or ham, or even topped with a dollop of whipped cream for a dessert-like twist.
Brown Sugar Bourbon Baked Sweet Potatoes
Venture beyond basic sweet potatoes with this decadent twist. Brown sugar and bourbon caramelize into a sticky, aromatic glaze that transforms the humble tuber. It’s a showstopper side that feels special enough for holidays but simple enough for weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 3 large sweet potatoes (about 2 lbs total), scrubbed clean—I leave the skins on for texture and nutrients.
– 4 tbsp unsalted butter, cut into small cubes; cold butter helps create pockets of richness.
– 1/3 cup packed dark brown sugar, my favorite for its deep molasses flavor.
– 1/4 cup bourbon, a good mid-shelf bottle works perfectly here—no need to break the bank.
– 1 tsp vanilla extract, pure vanilla makes all the difference in the glaze.
– 1/2 tsp kosher salt, which I prefer for its even distribution.
– 1/4 tsp ground cinnamon, just a hint to complement without overpowering.
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato 8-10 times with a fork to allow steam to escape during baking.
3. Place potatoes on the prepared sheet and bake for 45-50 minutes, until tender when pierced with a knife.
4. Remove potatoes from oven and let cool just until you can handle them, about 10 minutes.
5. While potatoes cool, combine butter, brown sugar, bourbon, vanilla, salt, and cinnamon in a small saucepan.
6. Cook the glaze mixture over medium heat, stirring constantly with a whisk, for 3-4 minutes until smooth and slightly thickened.
7. Slice each baked potato lengthwise down the middle, but don’t cut all the way through—leave the bottom intact.
8. Gently press the ends of each potato toward the center to open up the flesh, creating a well for the glaze.
9. Spoon the warm bourbon glaze evenly over all six potato halves, making sure it pools in the centers.
10. Return the glazed potatoes to the oven and bake for an additional 15-20 minutes, until the glaze is bubbling and caramelized at the edges.
11. Remove from oven and let rest for 5 minutes before serving—this allows the glaze to set slightly.
Dense, creamy sweet potato flesh contrasts beautifully with the crisp, sugary crust that forms on top. The bourbon adds a warm, oak-kissed complexity that balances the sweetness perfectly. For a festive presentation, sprinkle with toasted pecans right before serving, or add a dollop of cinnamon-spiced whipped cream for dessert-style indulgence.
Brown Sugar Walnut Baked Sweet Potatoes
A comforting winter side dish that transforms humble sweet potatoes into a caramelized, nutty delight. These baked sweet potatoes get a double dose of sweetness from brown sugar and a satisfying crunch from toasted walnuts. They’re perfect for holiday gatherings or a cozy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes, scrubbed clean (I look for ones that are firm and evenly shaped for even baking)
– 2 tablespoons unsalted butter, melted (I always use unsalted to control the salt level)
– 3 tablespoons packed light brown sugar (pack it firmly into the measuring spoon for maximum flavor)
– 1/2 cup chopped walnuts (toast them first for a deeper, nuttier aroma—it makes all the difference)
– 1/4 teaspoon ground cinnamon (a warm spice that pairs perfectly with the brown sugar)
– 1/8 teaspoon fine sea salt (just a pinch to balance the sweetness)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes directly on the prepared baking sheet and bake for 40-45 minutes, or until they are tender when pierced with a fork. Tip: Rotate the baking sheet halfway through for even cooking.
4. While the sweet potatoes bake, combine the melted butter, packed brown sugar, chopped walnuts, ground cinnamon, and fine sea salt in a small bowl. Stir until well mixed.
5. Carefully remove the sweet potatoes from the oven and let them cool just enough to handle, about 5 minutes.
6. Slice each sweet potato open lengthwise and gently fluff the insides with a fork to create a bed for the topping.
7. Evenly divide the brown sugar-walnut mixture among the sweet potatoes, spooning it over the fluffed flesh. Tip: Press the topping lightly into the sweet potato to help it adhere.
8. Return the topped sweet potatoes to the oven and bake for an additional 5 minutes, or until the topping is bubbly and the walnuts are fragrant. Tip: Watch closely at the end to prevent the sugar from burning.
9. Remove from the oven and let cool for 2-3 minutes before serving.
Here, the sweet potatoes become wonderfully soft and creamy, contrasting with the crunchy, caramelized walnut topping. The brown sugar melts into a glossy glaze that soaks into the flesh, enhancing its natural sweetness. For a creative twist, serve them alongside roasted chicken or crumble the topping over vanilla ice cream for a quick dessert.
Brown Sugar Honey Baked Sweet Potatoes
Perfectly caramelized sweet potatoes make any holiday table shine. This simple recipe transforms humble roots into a sticky-sweet side dish with minimal effort. You’ll love how the brown sugar and honey glaze creates crispy edges while keeping the centers tender.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 large sweet potatoes, peeled and cut into 1-inch cubes (I leave the skin on sometimes for extra texture)
– ¼ cup unsalted butter, melted (salted works too, but adjust salt later)
– ⅓ cup packed light brown sugar, my favorite for its molasses notes
– 2 tablespoons honey, preferably local for a floral touch
– ½ teaspoon ground cinnamon, a warm spice that pairs beautifully
– ¼ teaspoon fine sea salt, to balance the sweetness
– Fresh thyme sprigs for garnish, optional but adds a lovely herbal aroma
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the melted butter, brown sugar, honey, cinnamon, and salt. Whisk vigorously for 30 seconds until smooth and glossy.
3. Add the sweet potato cubes to the bowl and toss thoroughly with a rubber spatula until every piece is evenly coated.
4. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
5. Roast in the preheated oven for 25 minutes without disturbing to allow caramelization to begin.
6. Remove the baking sheet and carefully flip each sweet potato cube with tongs to expose uncaramelized sides.
7. Return to the oven and roast for another 15-20 minutes until the edges are deeply golden and crispy, and a fork pierces the centers easily.
8. Transfer the baked sweet potatoes to a serving dish and garnish immediately with fresh thyme sprigs if using.
These potatoes emerge with a crackly sugar crust giving way to velvety soft interiors. The honey adds a subtle floral note that complements the earthy sweet potatoes beautifully. Serve them warm alongside roasted turkey or crumble over vanilla ice cream for an unexpected dessert twist.
Brown Sugar and Spice Baked Sweet Potatoes
Tender sweet potatoes get a cozy upgrade with brown sugar and warm spices. This simple bake transforms them into a sweet-savory side that pairs with everything from holiday ham to weeknight chicken. You’ll love the caramelized edges and soft interior.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes, scrubbed and dried (I look for ones with smooth, firm skins)
– 2 tablespoons unsalted butter, melted (salted works too, but I prefer controlling the salt myself)
– 3 tablespoons packed light brown sugar (dark brown sugar adds a deeper molasses note if you have it)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg (freshly grated nutmeg is incredible here)
– 1/4 teaspoon ground ginger
– 1/4 teaspoon fine sea salt
– 1 tablespoon olive oil (extra virgin is my go-to for roasting)
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Cut each sweet potato into 1-inch cubes—keeping them uniform ensures even cooking.
3. In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil until lightly coated.
4. Spread the cubes in a single layer on the prepared baking sheet, leaving space between them for crispiness.
5. Roast for 25 minutes at 400°F, or until the cubes are fork-tender and starting to brown at the edges.
6. While roasting, mix 2 tablespoons melted butter, 3 tablespoons packed light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon sea salt in a small bowl until it forms a paste.
7. Tip: Warm the bowl slightly if the butter firms up—it makes blending easier.
8. Remove the baking sheet from the oven and carefully drizzle the spice paste over the hot sweet potatoes.
9. Gently toss the potatoes with a spatula to coat them evenly in the mixture.
10. Return the baking sheet to the oven and bake for another 15–20 minutes at 400°F, until the sugar caramelizes and the potatoes are glazed and sticky.
11. Tip: Watch closely near the end to prevent burning—the edges should be dark golden, not black.
12. Let the potatoes cool for 5 minutes on the baking sheet before serving to allow the glaze to set slightly.
13. Tip: For extra crunch, sprinkle with chopped pecans after baking.
Creamy interiors contrast with sticky, spiced exteriors in this versatile dish. Serve them warm alongside roasted meats or over yogurt for a sweet breakfast twist—leftovers reheat beautifully for quick meals.
Brown Sugar Coconut Baked Sweet Potatoes
A sweet, caramelized twist on classic baked sweet potatoes, this recipe transforms humble roots into a decadent side or dessert. Brown sugar and coconut create a sticky, fragrant topping that’s impossible to resist. It’s the perfect balance of cozy and tropical.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 4 medium sweet potatoes, scrubbed clean (I look for ones that are similar in size for even cooking)
– 1/4 cup packed light brown sugar (dark brown sugar works for a deeper molasses flavor)
– 2 tbsp unsalted butter, melted (salted butter is fine, just skip the pinch of salt later)
– 1/4 cup unsweetened shredded coconut
– 1/2 tsp ground cinnamon
– A generous pinch of fine sea salt
– 2 tbsp pure maple syrup, for drizzling (the real stuff makes all the difference)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato 5-6 times with a fork to allow steam to escape during baking. Tip: Pricking prevents them from bursting in the oven.
3. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, until they are tender when pierced with a fork.
4. While the sweet potatoes bake, combine the brown sugar, melted butter, shredded coconut, cinnamon, and pinch of salt in a small bowl. Mix until it forms a crumbly paste.
5. Carefully remove the hot sweet potatoes from the oven. Tip: Use an oven mitt and let them cool just enough to handle, about 5 minutes.
6. Slice each sweet potato lengthwise down the center and gently push the ends towards the middle to open them up.
7. Divide the brown sugar-coconut mixture evenly, pressing it into the flesh of each opened sweet potato.
8. Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the topping is bubbly and the coconut is lightly toasted. Tip: Watch closely for the last few minutes to prevent the coconut from burning.
9. Remove from the oven and immediately drizzle each potato with about 1/2 tablespoon of maple syrup.
Perfectly tender sweet potato flesh contrasts with the crunchy, caramelized coconut topping. The maple drizzle adds a final layer of sticky sweetness that ties everything together. Serve them straight from the oven with a scoop of vanilla ice cream for an instant dessert.
Brown Sugar Almond Crusted Sweet Potatoes
Kick off your holiday side dish game with these sweet and crunchy sweet potatoes. They’re the perfect balance of earthy sweetness and nutty crunch that disappears fast at any gathering. Simple enough for weeknights but impressive for special occasions.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 3 large sweet potatoes, peeled and cut into 1-inch cubes (I look for firm ones without soft spots)
– 1/4 cup light brown sugar, packed (dark brown works too for deeper molasses notes)
– 1/2 cup sliced almonds, roughly chopped for better texture
– 3 tbsp unsalted butter, melted (I always use unsalted to control seasoning)
– 1 tbsp olive oil
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– Fresh parsley for garnish, chopped (flat-leaf parsley is my preference for its bright flavor)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the sweet potato cubes with olive oil and salt until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet—crowding them steams instead of crisps.
4. Roast for 20 minutes, flipping halfway through, until they start to soften and brown at the edges.
5. While roasting, mix brown sugar, chopped almonds, cinnamon, and melted butter in a small bowl until crumbly.
6. After 20 minutes, remove the baking sheet and sprinkle the almond-sugar mixture evenly over the potatoes.
7. Return to the oven and bake for 8–10 more minutes, until the topping is golden and bubbling.
8. Let cool for 5 minutes on the sheet—this helps the crust set without becoming soggy.
9. Transfer to a serving dish and garnish with fresh parsley.
Out of the oven, these potatoes offer a delightful contrast: tender interiors with a caramelized, nutty crust that crackles with each bite. Serve them warm alongside roasted chicken or pork chops, or get creative by crumbling leftovers over morning yogurt for a sweet-savory twist.
Brown Sugar Rosemary Baked Sweet Potatoes
Get ready for a sweet-savory side that steals the show. Golden sweet potatoes meet fragrant rosemary and rich brown sugar for a caramelized, aromatic bake. It’s a simple upgrade to any holiday spread or weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes, scrubbed and dried (I leave the skin on for texture)
– 3 tbsp unsalted butter, melted (salted works too, just skip the added salt)
– 2 tbsp packed dark brown sugar, for deeper flavor
– 1 tbsp fresh rosemary, finely chopped (dried is okay in a pinch, but fresh is brighter)
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the sweet potatoes into 1-inch cubes for even cooking.
3. In a large bowl, whisk together the melted butter, brown sugar, rosemary, salt, and pepper until combined.
4. Add the sweet potato cubes to the bowl and toss thoroughly to coat every piece.
5. Spread the coated cubes in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 20 minutes.
7. Remove the baking sheet and use a spatula to flip each cube for even browning.
8. Return to the oven and roast for another 20-25 minutes, until the edges are caramelized and a fork pierces the cubes easily.
9. Let the potatoes rest on the sheet for 5 minutes before serving to allow the glaze to set.
Dish them up while warm for the best texture—crispy on the outside, tender inside. The rosemary cuts through the sweetness perfectly. Try them crumbled over a salad or alongside roasted chicken.
Brown Sugar Apple Stuffed Sweet Potatoes
Holiday gatherings call for cozy, impressive sides that feel special without fuss. These brown sugar apple stuffed sweet potatoes deliver—sweet, savory, and perfectly balanced. They’re a crowd-pleaser that looks fancy but comes together easily.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium sweet potatoes (I look for ones that are evenly shaped for easy stuffing)
– 2 large apples, peeled and diced (Granny Smiths hold their texture well here)
– 1/4 cup packed brown sugar (dark brown adds a deeper molasses note)
– 2 tbsp unsalted butter, cubed (I always use unsalted to control the saltiness)
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup chopped pecans (toasted pecans add a lovely crunch)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork to allow steam to escape.
3. Place the sweet potatoes on the prepared baking sheet and bake for 40–45 minutes, until tender when pierced with a fork. Tip: Rotate the baking sheet halfway through for even cooking.
4. While the sweet potatoes bake, combine the diced apples, brown sugar, butter, cinnamon, and salt in a medium bowl.
5. Once the sweet potatoes are done, remove them from the oven and let them cool slightly until easy to handle, about 5–10 minutes.
6. Slice each sweet potato lengthwise and gently scoop out most of the flesh, leaving a 1/4-inch border to maintain structure.
7. Transfer the scooped sweet potato flesh to the bowl with the apple mixture and mash everything together until well combined. Tip: A potato masher works perfectly here—don’t overmix to keep some texture.
8. Spoon the filling back into the sweet potato skins, mounding it slightly.
9. Sprinkle the chopped pecans evenly over the top of each stuffed sweet potato.
10. Return the stuffed sweet potatoes to the oven and bake for an additional 10–15 minutes, until the filling is heated through and the pecans are lightly toasted. Tip: Watch closely near the end to prevent the pecans from burning.
11. Remove from the oven and let cool for 5 minutes before serving.
Keep these warm for a comforting side—the creamy sweet potato pairs beautifully with the tender, spiced apples and crunchy pecans. For a festive touch, drizzle with a bit of maple syrup or serve alongside roasted turkey or ham.
Summary
Joyful, versatile, and delicious—these 18 baked sweet potato recipes with brown sugar glaze prove this humble veggie can be the star of any meal. We hope you find a new favorite to try! Share which recipe you loved most in the comments below, and don’t forget to pin this roundup on Pinterest to save it for later. Happy baking!
