There is one reason, and one reason alone that I get so darn excited about Thanksgiving: the sides. Stuffing, green bean casserole, bread rolls, and of course potatoes in all the best forms: mashed, gratin, and sweet potato casserole. This sweet potato dish is slightly unconventional, but the best part is that it is totally not limited to Thanksgiving! The recipe only makes 2 side servings, but it can be doubled/tripled/quadrupled as necessary. I used some of my favorite herbs, but feel free to adjust to fit your favorites or whatever you have on hand. It balances sweet, savory and salty in the best way, and it’s sure to be a hit whenever you serve it.


Prep Time: 15 minutes
Cook Time: 30-45 minutes
Total Time: 45-60 minutes

Servings: 2


1 large sweet potato, peeled and cut into 1-inch cubes
1 tablespoon butter, melted
1 tablespoon dark brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
Sea salt, to taste


1. Preheat the oven to 350°F. Line a small baking sheet or pan with aluminum foil. Spray with non-stick cooking spray.

2. Place potatoes in a medium sized bowl. Add the butter, brown sugar, herbs and salt. Toss to coat all of the potato pieces evenly. Transfer to the prepared pan.

3. Bake in the preheated oven for 30-45 minutes, or until they are tender (a fork should enter a potato easily when pierced). Stir once or twice while they are baking. Serve, and enjoy!

Brown Sugar Roasted Sweet Potatoes