Roasted Sweet Potatoes with Spiced Brown Sugar Glaze
Caramelized potato rounds with warm autumn spices and a bright apple finish
Why This Recipe Works
High-heat roasting transforms sweet potatoes into tender rounds with a deeply caramelized exterior. The addition of apple juice to the brown sugar glaze provides a necessary acidity that keeps the sweetness in check.
Instructions
Adjust the oven rack to the middle position and heat the oven to 425°F. Toss the sweet potatoes with oil, salt, and pepper on a rimmed baking sheet until evenly coated.
Arrange the potato rounds in a single layer and roast until the bottoms are beginning to brown, about 15 to 20 minutes.
Combine the brown sugar, apple juice, butter, cinnamon, ginger, and nutmeg in a small saucepan over medium heat. Cook until the butter has melted and the sugar is completely dissolved, about 2 to 4 minutes.
Remove the baking sheet from the oven and flip each potato round. Brush the glaze mixture over both sides of the potatoes, ensuring they are well coated.
Continue to roast until the potatoes are tender and the glaze is bubbly and syrupy, about 10 to 15 minutes.
Serve warm, drizzling any extra glaze from the baking sheet over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven to restore the glaze texture.
