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) Read More