Salted Butter Roasted Sweet Potatoes
Tender sweet potatoes with perfectly caramelized, butter-toasted bottoms and just enough salt to make every bite irresistible.
You don't need to do too much to sweet potatoes! They're pretty magical all on their own. To enhance what they already offer, we're using just one ingredient to make these orange beauties shine: salted butter. Why salted instead of unsalted? Well, there's simply less to do! The salt helps balance the natural sweetness of the sweet potatoes, and there's nothing better than that sweet-and-salty combination.
What You'll Need for This Recipe:
Why a Light Sheet Pan Matters
Use a light-colored sheet pan. Dark sheet pans absorb and hold more heat, which scorches the bottom. of the butter and the sugars in the sweet potato before the inside is tender. If not, you will get a bitter, burnt-butter taste.
Line the sheet pan with parchment paper for easy cleanup.
How to Make Butter Roasted Sweet Potatoes
Instructions
- Preheat the oven to 375°F. Line a light-colored baking sheet with parchment paper. Scrub the four sweet potatoes. Dry them well, then cut each in half lengthwise to make eight halves.
- Set eight thin squares of salted butter on the parchment-lined sheet pan. Space evenly apart. Let the butter soften for 5 minutes.
- Place each sweet potato half flat side down onto a square of softened butter. Gently smush and squeeze each half so the cut side sits flat and the butter spreads under the whole surface.
- Roast the sweet potatoes at 375°F for 45 minutes. Turn the oven off and leave the sweet potatoes inside for 15 minutes. The residual heat finishes cooking the centers without scorching the butter.
Use a spatula to lift each half off the parchment, keeping the caramelized bottoms intact. Serve them with extra flaky sea salt or as is.
Meal Prep Tips
How to Store Leftovers: Let the sweet potatoes cool completely, then store them in an airtight container in the refrigerator for up to 3 days (for best taste and quality).
How to Reheat: Reheat in a 350°F oven or air fryer for up to 10 minutes, cut-side up.
Meal Prep: Roast a double batch (makes 8 servings) on two light sheet pans on Sunday and portion them into containers for the week. Pair each one with a protein, a green vegetable, and a grain.
More Delicious Recipes
PrintSalted Butter Roasted Sweet Potatoes
Tender sweet potatoes with buttery, caramelized bottoms and just enough salt to balance their natural sweetness.
- Prep Time: 10 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 sweet potato halves (4 servings) 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium sweet potatoes
- 8 thin squares of salted butter
- Flaky sea salt for garnish (optional)
Instructions
- Preheat the oven to 375°F. Line a light-colored baking sheet with parchment paper. Scrub the sweet potatoes, pat them dry and cut each one in half lengthwise.
- Place eight thin squares of salted butter on the prepared baking sheet, spacing them evenly. Let the butter soften for 5 minutes.
- Place each sweet potato half, cut-side down, over a square of softened butter. Gently press and squeeze each half so the cut side sits flat and the butter spreads underneath.
- Roast for 45 minutes. Turn off the oven and leave the sweet potatoes inside for another 15 minutes. The residual heat will finish cooking the centers without scorching the butter.
- Use a spatula to lift each sweet potato half from the parchment, keeping the caramelized bottoms intact. Serve with flaky sea salt or enjoy as is.
Notes
- Use a light-colored baking sheet. Dark pans absorb and hold more heat, which can scorch the butter before the sweet potatoes are tender.
- Line the baking sheet with parchment paper for easier cleanup.
