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Butter Roasted Sweet Potatoes

March 20, 2025

butter roasted sweet potatoes stacked next to french toast

Butter Roasted Sweet Potatoes

The Secret to Melt-in-Your-Mouth Sweet Potatoes

There’s something magical about the way butter transforms sweet potatoes in the oven. When roasted just right, these golden disks turn tender, with caramelized edges and a melt-in-your-mouth texture.

Butter-roasted sweet potatoes are the kind of side dish that wows a dinner crowd but is simple enough for a weeknight meal. They’re rich, flavorful, and ridiculously easy to make.

butter roasted sweet potatoes on a sheet pan

Why You’ll Love This Sweet Potato Side

Crispy edges + creamy center
Infused with buttery, nutty flavor
Minimal prep time
Flexible topping options: sweet or savory

How to Get Perfect Butter Roasted Sweet Potatoes

Cut Them Just Right

Slice your sweet potatoes into thick, ¾-inch coins. This shape ensures even roasting—crispy on the outside, soft on the inside.

Coat with Melted Butter

Before roasting, toss the slices in melted butter. It helps them brown beautifully and soak in that rich, nutty flavor as they cook.

Roast at High Heat

Roasting at 425°F gives the butter time to brown while caramelizing the natural sugars in the sweet potatoes. The result is deep flavor and irresistible texture.

Topping Ideas: Sweet or Savory

For a Sweet Finish

Crispy bacon
Dried cherries
A drizzle of maple syrup

For a Savory Twist

Grated parmesan
Pumpkin seeds (added during the last 5 minutes of roasting)
Fresh chopped parsley for a burst of color and freshness

Butter Roasted Sweet Potatoes

Category

Vegetables & Sides

Servings

4

Thick-cut sweet potato coins are coated in rich, salted butter and roasted to golden perfection, creating a crispy exterior and a soft, buttery center. Topped with crispy bacon, tart dried cherries, and a drizzle of maple syrup, this dish strikes the perfect balance between sweet and savory. Whether served as a side dish or a stand-alone treat, these potatoes are a simple yet flavorful addition to any meal.

A pile of roasted sweet potatoes topped with crispy bacon and dried cherries, dripping with maple syrup

Ingredients

2 lbs sweet potatoes, peeled
4 Tbsp salted butter, melted
¼ tsp salt
2 Tbsp dried cherries, diced
¼ cup maple syrup

Directions

Preheat oven to 425°F.
Cut sweet potatoes into ¾" coins. Place the potatoes on a sheet pan.
Pour the melted butter over the potatoes and sprinkle with salt. Rub the potatoes in the butter and flip them to coat both sides. Place them so they are not allowed to touch.
Place the pan on the middle rack of the oven and bake for 20 minutes.
Using tongs, flip the potatoes over and bake another 20 minutes.
While the potatoes cook, line another sheet pan with foil. Place the bacon on the lined pan and slide it into the oven, above the potatoes.
Bake until crispy 20-25 minutes, using tongs to flip them after 10 minutes.
Transfer bacon to a paper towel-lined plate to cool, then dice into pieces.
Using a spatula, place the potatoes in a serving dish, sprinkle with bacon, cherries and drizzle with maple syrup.

Recipe Note

You can go for a savory route by topping the sweet potatoes with shredded parmesan and pumpkin seeds during the last five minutes of roasting. Then sprinkle with some fresh chopped parsley.