Credit: theforkandspoon.com with a couple tweaks of my own
Total: 1 hr 20 min
Cook: 1 hr 10 min
Yields: 4-6 servings
4 large sweet potatoes
8 tablespoons (1 stick) salted butter
1 cup brown sugar, lightly packed
1 tablespoons fresh rosemary, chopped
1 tablespoons fresh thyme, chopped
1 tablespoons fresh oregano, chopped
salt + pepper, to taste
Preheat oven to 350 degrees F. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
Wash and scrub the potatoes and dry thoroughly. Cut off the end of each potato and then cut each potato in thirds (each piece should be approximately 2 inches high). Transfer the 12 sweet potato sections to the prepared baking sheet.
Melt the butter in a bowl and generously brush each potato all over (reserve some butter for the next step).
In a small bowl, mix together the brown sugar and fresh chopped herbs. Press 1-2 tablespoons of herbed brown sugar on top of each potato and drizzle with butter. Sprinkle with salt, pepper and ground cinnamon.
Bake the potatoes for 40 minutes and then turn down the heat to 325 degrees and cover the potatoes loosely with a sheet of foil. Bake for an additional 20-30 minutes, or until the potatoes are fully cooked and easily pierced with a fork or knife.
Serve immediately or store in an airtight container in the refrigerator (they make fantastic leftovers!)
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