Brown Sugar Roasted Sweet Potatoes 

Serves 4 | Prep 10 min | Roast 25 min

Ingredients

Sweet potatoes: 2 large / 600g, peeled + cubed 1-inch

Butter: 3 tbsp, melted

Brown sugar: 2 tbsp, packed

Maple syrup: 1 tbsp

Cinnamon: 1 tsp

Salt: ½ tsp

Vanilla: ½ tsp — secret for flavor

Method

Toss: Coat sweet potato cubes with melted butter, brown sugar, maple, cinnamon, salt, vanilla.

Roast: Spread on parchment-lined sheet. 425°F / 220°C for 25–30 min. Stir once halfway.

Caramelize: Broil 2 min at end for crispy edges. Watch so it doesn’t burn.

Why this works:

High heat + sugar = glossy, candied edges. Vanilla makes it taste like dessert.

High-Protein / Lower-Carb Version — for your page:

Sweet potato → cubed butternut squash or carrots

Brown sugar + maple → 1 tbsp sugar-free maple syrup + 1 tsp brown sugar monk fruit

Add ¼ cup chopped pecans after roasting

Macros per serving: ∼95 cal, 1g protein, 7g net carbs, 6g fat

Key tip: Cut pieces same size so they cook evenly. Don’t skip the broil.