November Recipe: Roasted Sweet Potato

Roasted Sweet Potato
In a savory and sweet buttery syrup

Christina Williams, West & Taylor

Roasted Sweet Potato Recipe

Did you get the newsletter last month? If so, you've got a jumpstart already on this month’s recipe. I’ve always been a savory Sweet Potato fan instead of sweet. That’s right, give me sweet potatoes with sour cream and butter rather than marshmallows and brown sugar any day! However, this recipe hits on both of those notes while still being a perfect companion for your Thanksgiving Day dinners!

Total Time: 40 minutes 


  • 3 Sweet Potatoes, sliced or diced to your liking
  • 1 stick melted butter
  • ½ cup Bonfire Syrup (from October’s newsletter)
    • or use honey with 2 tsp of brown sugar as a substitute
  • ¼ cup olive oil
  • 3 tsp salt
  • 3 tsp paprika
  • 3 tsp cinnamon
  • ½ tsp dried tarragon, optional
  • ¼ tsp ground sage


  • Preheat the oven to 350 degrees.
  • Prepare your sweet potatoes to your liking, I usually slice mine, however I have done this recipe with diced with great results.
  • Coat your sweet potatoes with the melted butter.
  • Combine the syrup, oil and seasonings in a bowl
  • In a casserole dish, pour your sweet potatoes and butter in, arrange them in a spiral if you’d like. 
  • Pour your syrup and oil mixture atop the potatoes. 
  • Bake your sweet potatoes, without a lid, for approximately 35 minutes, until the syrup bubbles and the potatoes start to curl a bit on the top.
  • Using a slotted spoon, dish out your potatoes. The syrup and butter will leave a good amount of liquid left over. From here you can let it come to a simmer on the stove top for a glaze or just serve the potatoes without. 
  • Enjoy!


  • When determining the size of your casserole dish, you’ll need to think about how you are preparing the sweet potatoes. I’ve made this on a small scale (feeding just three people), using 1 sweet potato, sliced and I prepared it in a small 1qt round dish. So think about it like this: 1 sweet potato to 1 quart.
  • If you’re like me and like your sweet potatoes savory but maybe with a kick, try adding 2 tsp of cayenne or hot sauce to your syrup mixture.
Ashley Norman

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