Thanksgiving Caramelized Baked Sweet Potatoes Recipe (3 Ingredients, 35 Minutes) by Donna John

Sometimes you'll find an amazing new recipe in a surprising way. This sticky caramelized roasted sweet potato recipe is now my favorite way to enjoy sweet potatoes. The recipe is actually a step in the prep of another recipe that is served on roasted mashed sweet potatoes. When these beautiful, sticky, creamy, caramelized potatoes came out of the oven, I almost ditched the recipe. These high-fiber baked sweet potatoes are the perfect side dish recipe. This roasted caramelized sweet potato is similar to the recipe that went viral.

Photo credit (all photos): Donna John

Another bonus of this baked sweet potato recipe is that the potatoes cook up faster because they are not baked whole. Trust me, you need to try this potato side dish recipe ASAP. Here is your short, wholesome and gluten-free shopping list for this quick and easy sweet potato recipe: sweet potatoes (check out the health benefits of sweet potatoes), dried thyme and either olive oil or avocado oil (check out the health benefits of olive oil and the health benefits of avocado oil). The potatoes bake up in about 30 minutes.

Serve the caramelized potatoes as a dinner side dish with chicken, pork, beef, seafood, lamb, venison or ham. And yes, you can mash or give them a few pulses in a food processor for delicious mashed sweet potatoes. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 3 medium sweet potatoes, cut in half lengthwise
• 1/2 - 1 teaspoon dried thyme
• olive oil or avocado oil

Here's how to make it:

1. Place the sweet potatoes cut side up on a parchment paper-lined baking sheet. Sprinkle with dried thyme and season well with salt and black pepper. Drizzle with olive oil or avocado oil. (Not a fan of thyme? Try rosemary, oregano, parsley flakes or your favorite dried herb.)
   
2. Flip the potatoes over.
   
3. Bake in a preheated 425-degree F oven until the potatoes are tender, about 30 to 35 minutes. (I like to test by piercing through the biggest potato with a sharp knife.)
   
4. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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