Roasted Brown Sugar Sweet Potatoes with Coarse Salt and Nutmeg (v, gf)

If you have read my other posts, it’s no big secret that I adore sweet potatoes. With undying, eat-them-two-to-three-times-a-week adoration. They’re incredibly nutritious, they’re versatile, they’re filling, and they’re beyond delectable. Craveable, even… which leads me to this post.

snack ti-yme

I had NEVER TRIED sweet potatoes (say whaaaa!!!???) until I met my husband. My mother-in-law, Jane Ann, makes them in holiday casseroles and as dinner sides all the time and she opened my sad, beta carotene-deficient eyes to the wonderful vegetable. My life is now divided into time BSP and ASP.

These days, when I want a sweet and salty, deeply flavorful snack that is still going to do something good for my body, I make these. If you can wait about an hour to snack, I swear: give these a shot and they will kill any craving you have. They have all the warm, homey trappings of comfort food, and they won’t break the calorie bank. From the bottom of my orange, starchy little heart, here are:



  • 1-2 large sweet potatoes, cut into 1/4-1/2 inch cubes (at least 1 pound)
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • a few shakes of cinnamon (1/4 tsp or so)
  • freshly grated nutmeg (same- 1/4 tsp or so)
  • a large pinch of kosher salt (about 1/2 tsp)


Preheat your oven to 400 degrees. Toss the cubed sweet potatoes with the remaining ingredients in a large bowl or on the baking dish you’ll be using (give 2-3 good sprinkles of cinnamon and 7-8 grates of nutmeg; double this for two potatoes or adjust to taste). Spread out potatoes into a casserole dish or onto a baking sheet, into one even layer. Bake for 25 minutes, stir, and bake for another 20 minutes.

Stir again before serving, then EAT!!! These refrigerate and reheat well, and they make a good side dish when served with pork, ham, or rotisserie chicken.  Enjoy!

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