Melting Sweet Potatoes - The Original Recipe (2024)

Published: · Modified: by Christina Lane · This post may contain affiliate links · 82 Comments

The first thing everyone reaches for on my Thanksgiving table is not the turkey or even that green bean side dish. My melting sweet potatoes are everyone's favorite side dish! The potatoes are delicately crisp on the outside and fluffy and velvet-like on the inside. You can serve them with maple pecan sauce, or plain--they're great either way!

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These oven roasted sweet potatoes are my favorite part of my small Thanksgiving for two menu.

The business of making a starch melt in your mouth is actually quite simple. The only technique required is roasting in the oven with butter. A long time ago, we stopped drizzling things with melted butter before roasting in the oven. Also a long time ago, oven fries died.

I'm not sure when oil became the only acceptable thing with which to roast, but its heyday has come and gone in my kitchen.

I love neutral oils as much as the next chick, but golden brown and crispy, it does not make my starches. Ergo, I'm back to the butter.

The Ingredients

  • Sweet Potatoes. We need two pounds of fresh sweet potatoes. You can double this recipe and use two roasting pans and 4 pounds of sweet potatoes. I reach for the orange variety, and please note that I have not tested this recipe with any other variety of sweet potato. If you do, let us all know in the comments.
  • Butter. Yes, we really need a half stick of butter. We're roasting in all butter today, which is key for the texture of these melting sweet potatoes.
  • Salt. A pinch of sea salt before roasting brings out the sweetness of the tubers.

Optional Maple Pecan Sauce Ingredients:

  • Maple Syrup. I commonly reach for grade B maple syrup because I love the smokiness, but anything you have is fine. However, please don't use pancake syrup with imitation maple flavor.
  • Pecans. Chopped pecans that have been toasted gently in a skillet or low oven until they smell very fragrant.
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How to Make Melting Sweet Potatoes:

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  1. First, peel and chop your sweet potatoes into 1" round disks. For Thanksgiving, I would use slightly less than one pound of sweet potatoes per person. As a side dish to a meal, I would plan on one pound per person.
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2. Spread the disks on a roasting pan, making sure they are not touching. Melt 2 tablespoons of butter per pound of sweet potatoes, and drizzle it on top.

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3. Toss the slices together with the butter.

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4. Spread them back out in an even layer, not touching. If you're making the wet pecan sauce, add a small sprinkle of salt. If not, add ¼ teaspoon of salt per pound.

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5. After roasting for 20 minutes at 425, flip each melting sweet potato disk over. They will be nice and golden brown on the first side. It will be hard to resist eating one, but just you wait--they're going to get even better.

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6. After 20 minutes roasting on the other side, they look like this. Which is glorious, in case you couldn't tell.

I kinda sorta forgot to take photos of the wet pecan sauce, but it's very simple.

  1. Gather your ¼ cup of chopped pecans and ¼ cup of maple syrup per pound of sweet potatoes.
  2. Bring the maple syrup to a boil in a small pan. Add the chopped pecans. Bring it back to a boil, then cook for 1 minute, and you're done!
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You can use all of the sauce for the melting sweet potatoes, but I think the recipe makes a bit much. (I didn't want you to be lacking on the big day).

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The pecans do get softer and softer the longer they sit in the maple syrup, so try to use it up in 2 days.

Drizzle it over the melting sweet potato disks, and serve with a smile.

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These melting sweet potatoes are so good that I made them 3 times in one week. The texture of the sweet potatoes indeed is like velvet. I love them on top of Buddha Bowls for lunch, and with fried eggs for breakfast. Yes, they are that good.

And we haven't even talked about the sauce. I made a wet pecan sauce to top them for your Thanksgiving festivities. It's entirely optional, but when you see that it only has 2 ingredients and comes together in 7 minutes, you won't be one to opt out.

Yield: 4 servings

A small Thanksgiving: Melting Sweet Potatoes (with Maple-Pecan Sauce)

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These melting sweet potatoes topped with pecans and maple syrup are a delicious side dish everyone will love.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

  • 2 pounds of sweet potatoes
  • 4 tablespoons of unsalted butter
  • ½ teaspoon salt

For the maple pecan sauce:

  • ½ cup maple syrup
  • ½ cup chopped pecans

Instructions

  1. Preheat the oven to 425. Have ready a roasting pan.
  2. Peel and slice the sweet potatoes into 1" thick slices, and scatter them on the roasting pan, not touching.
  3. Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt. Toss to coat, and then redistribute on the pan in a single layer, not touching.
  4. Roast for 20 minutes.
  5. Flip with tongs, and roast for another 20 minutes.
  6. The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
  7. To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan.
  8. Add the pecans.
  9. Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat.
  10. Pour the sauce over the sweet potatoes and serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 505Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 352mgCarbohydrates: 76gFiber: 9gSugar: 40gProtein: 6g

Did you make this recipe?

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Melting Sweet Potatoes - The Original Recipe (2024)

FAQs

Should you peel sweet potatoes before boiling? ›

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

How do you know if a sweet potato has gone bad? ›

First, give it a squeeze. It'll be firm if it's fresh, and mushy if it's not. Other signs to check for are discoloration, shriveled skin, black or brown spots, and suspicious odors. And if your sweet potato is moldy or leaking juices, it's definitely over the hill.

Which side of sweet potato goes in water? ›

The sweet potato produces vine-like stems that resemble the philodendron plant. Place the sweet potato in a container of water. Keep the top 1/3 of the potato exposed by placing toothpicks into the sides. The pointed end should be down in the water.

What are the tips and tricks of sweet potatoes? ›

Selection and storage tips: Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots and blemishes. Choose sweet potatoes with a bright, uniform color. Store them in a cool, dark, dry place for use within two to three weeks or at room temperature for up to a week.

Do you add salt to water when boiling sweet potatoes? ›

Step 2: Boil the Sweet Potatoes

Add enough cold water to cover potatoes and sprinkle with salt. Bring to boiling, cover, and cook until tender. How long can you boil sweet potatoes: For one pound of sweet potatoes, cover the pan and cook sweet potatoes in the boiling salted water 20 to 25 minutes or until just tender.

How long should I boil my sweet potatoes? ›

Boil sweet potatoes until they are cooked through. Boil large whole sweet potatoes for 40-50 minutes. Boil small to medium whole sweet potatoes for 30-40 minutes. Boil 1-inch cubes for 12-15 minutes.

What are the black dots on my sweet potatoes? ›

Sweet potatoes in storage are commonly infected with the bread mold fungus, which causes a watery soft rot of part or all of the tuber. The fungus may be seen as a fluffy, white growth, with black dots supported on threads.

What are the black spots on the inside of sweet potatoes? ›

Internal necrosis is a physiological disorder, not caused by a pest or pathogen, where the sweetpotatoes develop black spots and patches on the inside of the root. These black patches are only found in the end of the root closest to where the vine was.

What is the difference between a sweet potato and a yam? ›

Are Yams and Sweet Potatoes the Same? No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

Can you grow a sweet potato from a sweet potato? ›

One potato tuber will often produce more than a handful of sprouts or slips. These slips are removed from the original tuber by a careful twist, or, by keeping them attached to the tuber and slicing them off. Each of those slips can grow into a plant that can produce about 6 sweet potatoes.

What is the healthiest way to cook sweet potato? ›

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Why not to boil sweet potatoes? ›

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

Is it better to leave the skin on sweet potatoes? ›

Sweet potato skins are safe to eat and can be easily added to most recipes. They're rich in fiber, other nutrients, and antioxidants that can help support a healthy gut, increase feelings of fullness, and prevent chronic disease. If you're looking to get the most nutrition out of your sweet potato, keep the peel on.

Should sweet potato be peeled or unpeeled? ›

Yes, you can eat sweet potato skin, whether it's an orange, white or purple sweet potato. So the next time you make sweet potatoes, try keeping the skin on. Not only will it save you prep time and add a textural component to the dish, but there are also nutritional benefits to leaving the peel on.

Do you peel sweet potatoes for cooking? ›

Are sweet potato skins edible? Yes—and you should definitely eat them. Removing the skins removes some of the nutrients from the potato, so don't peel them if you're making healthy sweet potato recipes. The skin also helps the inside stay moist as the potato cooks.

Should you peel sweet potatoes? ›

The Bottom Line. You can eat sweet potato skin. It's a good source of fiber, a nutrient that may help lower the risk of heart disease and keep you feeling full for longer periods of time. The next time you make a sweet potato dish, whether it's a roasted side dish or a hearty, cozy casserole, leave the peel on.

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