Melting Sweet Potatoes
Updated Nov 17, 2025
Melting sweet potatoes made with butter, cinnamon, and maple syrup, with only 10 minutes of prep. They’re soft in the middle and caramelized on the outside.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make oven-baked caramelized sweet potatoes!
I make these melting sweet potatoes a lot in the fall and winter. They’re just sweet potatoes roasted until they get really soft in the middle and caramelized around the edges. These melting sweet potatoes don’t need much butter, cinnamon, and a little maple, but they’re always so good. I usually make them when I want a warm side that’s a little sweeter without doing anything complicated.
Happy Cooking!
– Yumna
Melting Sweet Potatoes Ingredients
- Sweet potatoes: Choose potatoes that are firm to the touch and have smooth skin without any bruises, soft spots, or signs of sprouting. Here’s how to slice sweet potatoes into 1-inch thick rounds.
- Unsalted butter: Salted butter is fine if that’s what you have. You can also use avocado oil or olive oil.
- Broth: You can use homemade vegetable broth or buy low-sodium vegetable broth at the store. Homemade chicken broth also works.
- Maple syrup: You can substitute with honey or agave syrup.
- Pecans: Walnuts work, too. Or, make candied pecans or candied walnuts.
- Seasonings: Cinnamon and salt. You can also use nutmeg.
How to Make Melting Sweet Potatoes
“I made this recipe for Thanksgiving, and my family requested it again for Christmas. Delicious! Love your site.” – Anne
Melting Sweet Potatoes Recipe
Ingredients
- 3 medium sweet potatoes sliced into 1-inch thickness
- 3 tablespoons butter melted
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup low sodium vegetable broth low sodium
- ¼ cup maple syrup plus more for serving
- ½ cup chopped pecans
Instructions
- Preheat the oven to 450°F. Line a rimmed sheet pan with parchment paper.
- Place the sweet potatoes on the prepared sheet pan. Add the melted butter, salt, and cinnamon. Toss to coat, then spread the sweet potatoes in a single layer, not touching.
- Bake for 20 minutes. Then flip the potatoes, drizzle the maple syrup and vegetable broth on top, and return to the oven for 20 more minutes, or until the sweet potatoes are caramelized and the maple syrup is reduced and bubbly.
- Transfer the sweet potatoes to a platter and drizzle the sauce from the pan on top. Sprinkle with pecans and serve immediately.
Notes
- My Top Tip: Use a hot oven. Roasting at a high temperature gets those crispy edges and soft, buttery centers. If the oven isn’t hot enough, the potatoes won’t caramelize or “melt.”
- Storage: Store the melted sweet potatoes in an airtight container in the fridge for 2–3 days. Reheat in the oven at 350ºF, covered with foil, for 15–20 minutes or until warmed through. Freezing is not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use browned butter: Watch it closely over medium heat for about 6–8 minutes. You’ll know it’s done browning when it gets foamy and has a nutty scent.
- Add herbs: Toss the sweet potatoes with thyme, rosemary, or sage before baking.
- Top with cheese: Crumble feta or goat cheese on top of the melted sweet potatoes before serving for a sweet and savory side.
Recipe Tips
- Use a hot oven. Roasting at a high temperature gets those crispy edges and soft, buttery centers. If the oven isn’t hot enough, the potatoes won’t caramelize or “melt.”
- Cut the sweet potatoes into even thickness. This helps them cook evenly and finish at the same time.
- Don’t overcrowd the sheet pan. If the sweet potato rounds are too close together, they’ll steam instead of caramelizing.
Serving Ideas
- Turkey: Thanksgiving Turkey, Air Fryer Turkey Breast, Dry Brined Turkey Breast
- Sides: Thanksgiving Stuffing, Butternut Squash Risotto, Cranberry Orange Sauce
- Vegetables: Pan Roasted Brussels Sprouts, Creamed Corn, Green Bean Casserole
FAQs
You can, but it’s not necessary. The potato skins get nice and crispy, which is part of what makes this caramelized sweet potato recipe one of the best. I just give them a good wash to remove any dirt.
Yes, this is a great make-ahead Thanksgiving recipe. You can make the melting sweet potatoes 2–3 days in advance and keep them in the fridge. Reheat in the oven at 350ºF, covered with foil, for 15–20 minutes or until warmed through.
Sweet potatoes have natural sugars that caramelize and cause sticking. Make sure you line your sheet pan with parchment paper for easy cleanup. If you use aluminum foil, grease it first.
Comments
Made these for Christmas for just my husband and I. These were the best.
So happy you enjoyed them!
Approximately how many does this feed? If we already have two white potato sides plus veggie sides…would this be appropriate for 7 adults and 8 kids or do you think I should 1.5x it? Several of them won’t eat it. I don’t want to be short but I don’t want a massive amount of leftovers. Thoughts?
I would 1.5x it or double it just to be safe!
The best jammy sweet potatoes ever 😋 I love your recipes – so good 😉
Thank you so much, Tina!
Did the recipe as written with exception of maple syrup. Too keep dish more savory, I ground Italian seasoning over the potatoes before the last time in the oven. Rave reviews.
That sounds delicious, too! I’m so glad to hear it!
I made this recipe for Thanksgiving, and my family requested it again for Christmas. Delicious! Love your site.
That makes me so happy to hear! Thank you!!
I tried this recipe with a family who isn’t a huge fan of sweet potatoes and they fell in love!! Will be making it again for Christmas!
That’s amazing! I love that!
Excellent recipe and just the right amount of sweetness. Easy to make and it’ll be my first time I serve it for our Thanksgiving dinner.
Thank you so much! I love that. Happy Thanksgiving!!
It was the night before TG and since my sweet potatoes are never too exciting I thought I’d skip them this year. Until I saw Yumna’s easy peasy recipe and I thought ok I’ll give them a try. These were simple and although the pecans are yet not on, I tasted them and oh they’re delish!!
So glad you decided to give these a try! I love that!
Can I make these in advance?
These are actually a great a make-ahead option. You can make them a day ahead or the morning of and then reheat.
What’s the best way to reheat them if you make ahead ?
I think the microwave for one minute or oven for 3 minutes works best.
I have sweet potatoes at least once a week and this is very much of an upgrade over my usual salt and ground pepper addition. I swap butter with olive oil which goes well with sweet potatoes.
mmmmmm….please share my foodie ideas are getting stale