These Glazed Sweet Potatoes will be your new favorite sweet potato side- a perfect staple for the holidays and fall/winter meals.
Coated in a mixture of melted butter, fresh rosemary, and maple syrup, these baked sweet potatoes are the perfect blend of savory and sweet and earthy, without being TOO sweet.
I almost always see recipes for sweet potatoes drenched in all kinds of sweet things – brown sugar, honey, even marshmallows. No judgement here if that’s what you like, but I prefer more savory things with dinner.
And sweet potatoes are already just that – sweet. You don’t need much sugar when you cook them!
But I’m also a huge fan of sweet and salty together. These glazed sweet potatoes have the PERFECT balance of sweet and salty with salted butter, kosher salt, and maple syrup in the glaze.
And the fresh rosemary adds the most AMAZING earthy flavor that pairs so well with the savory and sweet flavors of this dish. (Unrelated: rosemary is also amazing in greyhound cocktails. But I digress.)
And it couldn’t be easier to make.
First, start with peeled sweet potatoes.
OK I HATE peeling potatoes of any kind, and almost always keep the skins on. Like with sweet potato fries.
But these glazed sweet potatoes are so melt-in-your mouth buttery and tender that the chewier peels, if left on, would disrupt the pureness of each soft bite.
So go ahead and peel them. It’s worth it.
The salted butter, kosher salt, fresh rosemary, and maple syrup are melted together to make the glaze. You can do this on your stovetop or in the microwave.
Then, the glaze is mixed with the sweet potatoes in a baking dish and baked, covered with foil, for about 45 minutes.
It takes a little while to cook, but this whole recipe only requires 10 minutes of hands-on time to prep everything.
And you want to REALLY cook those sweet potatoes – again, they should be super tender and melt-in-your-mouth soft.
To save time, especially if you’re making this for a holiday, assemble it up to 24 hours in advance so all you have to do is stick it in the oven to cook when you’re ready!
One final thing.
When these glazed sweet potatoes come out of the oven, you’ll notice that much of the glaze has accumulated at the bottom of the pan.
When you serve the potatoes, I recommend scooping the potatoes out onto your serving dish and then spooning the buttery, maple syrupy, delicious glaze from the bottom of the pan on top of the potatoes.
Then, I recommend licking the baking dish clean because this glaze is THAT GOOD.
Maybe wait for it to cool first, though.
If you like these Maple and Rosemary Glazed Sweet Potatoes, you’ll love these Roasted Potatoes and Onions with Rosemary and Mustard, this sweet potato casserole, these Rosemary and Honey Roasted Almonds, and this Roasted Cauliflower with Pine Nuts and Raisins.
Here’s the printable recipe!
Maple and Rosemary Glazed Sweet Potatoes
- 1 lb. sweet potatoes peeled and cut into 1" chunks (about 2 medium sweet potatoes)
- 3 tablespoons salted butter
- 1/2 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- 1 tablespoon chopped fresh rosemary
- Preheat your oven to 375 degrees F.
- Place the sweet potatoes in a baking dish in a single layer.
- In a small pot on the stovetop (or in a microwave-safe container, like a glass measuring cup), melt together the butter (3 tablespoons), kosher salt (1/2 teaspoon), maple syrup (2 tablespoons), and fresh rosemary (1 tablespoon).
- Pour the melted butter mixture over the sweet potatoes. Stir to coat and spread out again in a single layer.
- Cover with foil and bake for 45 minutes, or until sweet potatoes are very tender.
- To serve, spoon the sweet potatoes onto a serving dish and pour the extra glaze from the bottom of the pan on top of them.
- Money Saving Tip: brown sugar can be used instead of maple syrup.
- Make ahead instructions: You can assemble this without baking up to 24 hours in advance.
- Use unsalted butter if you prefer- if you do, just add about 1/4 teaspoon more kosher salt to the mix.
- For a dairy-free or paleo version, use ghee instead of butter.
- A note on baking dish size: use whatever size will work to accommodate a single layer of the sweet potatoes. I used one that was about 7" x 10".
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
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