If you like our Melting Sweet Potato Recipe, check out all of our wonderful Sweet Potato Recipes here! For an excellent turkey to serve with it, be sure to check out this “How to Smoke a Turkey” tutorial!
Of all of the wonderful ways sweet potatoes can be served, one of my all time favourites is Melting Sweet Potatoes. There aren’t enough superlatives in our language to describe just how comforting this meltingly tender, deeply caramelized, flavour packed sweet potato side dish is.
The uncomplicated, high-temperature cooking method condenses both the sweet and savoury qualities of sweet potatoes. There are a lot of sweet potato side dish recipes out there for sweet potatoes with maple syrup or brown sugar.
I find sweet potatoes to be sweet enough on their own, though. Anything else puts them into the dessert category for me.
The last minute addition of vegetable broth and chopped garlic boosts the sweet and savoury melting sweet potatoes into the umami stratosphere as the broth reduces to a fragrant sauce and the garlic roasts.
These 1-inch thick, mahogany slabs become so tender on the inside that they yield completely to the edge of a spoon.
I’m serious folks. This is my idea of food heaven.
Melting sweet potatoes are a natural sweet potato side dish accompaniment to roast or grilled pork, chicken, turkey, or a perfect pan seared steak, of course, but I also enjoy the chilled or reheated leftovers cut into cubes and tossed onto greens with goat cheese and dried cranberries.
I have to tell you that my best-loved way to eat these is in abundance by themselves. If there is truth to ‘you are what you eat’ then I am quite likely largely sweet potato at this point.
Sweet Potato Recipe
If you can find roughly equally sized sweet potatoes, you’ll find your Melting Sweet Potatoes are easier to cook evenly and consistently. I usually aim for medium sized sweet potatoes.
DO use a half sheet pan for this recipe. DO NOT use a glass baking dish which could break at this temperature.
Be sure your half sheet pan has a rim to keep the broth or stock from running over the edges. You can also use a roasting pan for smaller batches, just be sure it’s metal!
Half of the time I make these, I make them with melted butter and olive oil, and the other half of the time I make them with melted extra virgin coconut oil and olive oil. They are equally good.
Be aware there may be some slight smoking from the oven as these roast. Keeping a fan going while cooking should do the job.
If you find your potatoes are scorching, you may want to check whether your oven is correctly calibrated for temperature. This is most easily done with a super inexpensive oven thermometer available at most grocery stores or big box stores.
Just pop the thermometer in the oven while it comes up to temperature. If it’s running hot, lower your oven a few degrees to compensate.
While I prefer to make Melting Sweet Potatoes with vegetable broth because of the flavour, you can certainly substitute beef or chicken broth.
Thinly sliced or chopped garlic are both delicious, so choose which you prefer. I don’t recommend pressing garlic in a garlic press for this recipe because it is prone to scorching at those high temperatures.
Sweet Potato Side Dish
I habitually make more of these than I think we can eat (and we can eat heroic amounts of Melting Sweet Potatoes) because as mentioned above, I adore having leftovers for cutting up and serving on a bed of greens with goat cheese and dried cranberries.
There is another good reason to make more melting potatoes than you think you can eat; they reheat beautifully on a screaming hot cast-iron skillet with just a coating of butter or coconut oil. Simply heat until the bottom has re-crisped, flip, and repeat and eat.
Use these to make Melting Sweet Potatoes:
- Sheet Pan
- Flexible Metal Spatula/Turner
- Extra Virgin Coconut Oil
- Garlic Extra Virgin Olive Oil
- Vegetable Better than Bouillon
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See how easy these Melting Sweet Potatoes are to make? No sweetener needed!
Melting Sweet Potatoes
Preheat the oven to 500°F.
Peel the sweet potatoes and cut into 1-inch thick rounds. Arrange on a half sheet pan with space between the slices to allow for air to circulate.
Drizzle the potatoes with the butter or coconut oil and the garlic extra virgin olive oil or plain extra virgin olive oil. Sprinkle the salt and pepper over the top.
Use your hands to flip the sweet potatoes and slide them around in the oils, making sure they’re completely coated.
Roast the sweet potatoes for 15 minutes, or until the undersides of the slices have caramelized to a beautiful deep brown. Carefully flip the sweet potato slices and return the pan to the oven for another 15 minutes.
Flip the sweet potato slices once again and scatter the chopped or sliced garlic over the sweet potato slices and then pour the vegetable broth over the works. Return the pan to the oven for another 15 minutes, or until the potatoes are completely tender and the broth has reduced to a thicker consistency.
Use a spatula to transfer the Melting Sweet Potatoes to a serving plate and drizzle the sauce from the pan over them. Store leftovers tightly covered in the refrigerator.
Melting Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes roughly equally sized
- 3 tablespoons melted butter or melted extra virgin coconut oil
- 3 tablespoons Garlic Extra Virgin Olive Oil or plain olive oil
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 garlic cloves peeled and thinly sliced or chopped
- 1 1/4 cups vegetable broth
Instructions
- Preheat the oven to 500°F.
- Peel the sweet potatoes and cut into 1-inch thick rounds. Arrange on a half sheet pan with space between the slices to allow for air to circulate. Drizzle the potatoes with the butter or coconut oil and the garlic extra virgin olive oil or plain extra virgin olive oil. Sprinkle the salt and pepper over the top. Use your hands to flip the sweet potatoes and slide them around in the oils, making sure they’re completely coated.
- Roast the sweet potatoes for 15 minutes, or until the undersides of the slices have caramelized to a beautiful deep brown. Carefully flip the sweet potato slices and return the pan to the oven for another 15 minutes.
- Flip the sweet potato slices once again and scatter the chopped or sliced garlic over the sweet potato slices and then pour the vegetable broth over the works. Return the pan to the oven for another 15 minutes, or until the potatoes are completely tender and the broth has reduced to a thicker consistency. Use a spatula to transfer the Melting Sweet Potatoes to a serving plate and drizzle the sauce from the pan over them.
Nutrition
Originally published February 2017. Updated April 2017, February 2018, and September 2018, and February 2021.
Melissa says
These look FANTASTIC. Oof.
Rebecca says
Oof indeed. I actually strategize schedules so that I can make these for myself semi-regularly.
Dianne says
I can’t wait to try these. My favorite kind of sweet potatoes is the ‘Garnet’ or sometimes called ‘Red Yam’ which is what I will use. I have another recipe for sweet potatoes called ‘Chipotle Sweet Potatoes.’ I appreciate your recipe to add to my few recipes for sweet potatoes that are not loaded with sugar and other sweet things. IMO, sweet potatoes are sweet enough and don’t need any help. Thanks again. BTW, ‘Not Your Mamma’s Canning Book is super. Can’t wait for the garden to start producing.
Rebecca says
Thanks so much, Dianne- I’m with you. I just don’t want to add any other sweetener to a sweet potato. It’s already like vegetable candy to me!
Chocolate Lady says
Zooweemama! Making these today! Thank you!
Rebecca says
Hooray! You’re going to love them!!
Barbara says
Any reason you just can’t coat the potatoes in a bowl and pkace them on the baking sheet?
Rebecca says
There’s no reason at all you can’t do that! I just prefer to dirty fewer dishes 😀
Meagan says
Hi Dianne, do you mind sharing your Chipotle Sweet Potato recipe?
Dianne says
Megan, just saw this a year late. Do you still remember and want the recipe. Let me know.
Tracy says
I would like the chipotle sweet potato recipe!
Genvieve M Anderson says
I would like the chipotle recipe too! Please💖
Jenny says
Making these right now 🙂
Molly Franks says
Melting sweet potatoes? What could that mean? Well, I made these yesterday and with the first bite, I discovered that melting means melting. These potatoes are out of this world. They are slightly crunchy around the edges and the interior totally dissolves in your mouth. As my husband would say, “You can eat these with no teeth.” Planning ahead, maybe? Regardless, these are worthy of becoming a staple and a wonderful dish to up the ante when you have guests. This was part of the first meal I made in our new house, so they will be significantly remembered. P.S. They are super easy to make which is a big win.
Pamela says
Did you use a sheet pan? If so, doesn’t the broth spill all over? Thanks for the feedback
Rebecca says
The technical term for the pan I used is a half sheet pan… this really means it is a sturdy pan with about a 3/4-inch to 1-inch rim around the edge which is plenty to hold a scant 1 1/4 cups of broth. What we often think of as a sheet pan is actually a cookie sheet (no rim whatsoever). 😀
Nancy says
Do you think you could make them on a grill?
Rebecca says
While I’m certain that grilled sweet potatoes would be delicious, this particular recipe is designed to be done in an oven… If you have super control over your grill temp, I’d imagine you could slide the pan into the covered grill with a similar effect, but I have to caution you that I haven’t tested it. If you do try, please check back in with me and let me know how it went!
Barb says
We make something similar to this on the grill. We parboil the sweet potatoes then slice them like this recipe calls for, brush a little olive oil on both sides with a little salt and when done, heaven is on a plate. I can’t wait to try this version.
Rebecca says
Your version sounds lovely, too! I’ll have to try that when I can get to my grill through the snow 😀
Lisa says
I just made these and should have heeded your advice on making extra. Sooo delicious and easy to make. Thanks for sharing!
Rebecca says
I’m so glad you liked them! I really think it’s hard to make too many!
Faye says
Me too!
frogcooke says
These look amaazzziinngg! Might have make some tonight for dinner witg some steak and lobster.
Rebecca says
My husband would probably be happy if I served these at every meal 😀
Kristen Chidsey says
Making these this week!! Love this recipe Rebecca
Michelle says
How many does this recipe serve?
Rebecca says
That really depends on how hungry the eaters are. 😀 My husband and I can polish off an entire try by ourselves but we don’t really have much else with it other than a plate of greens. If you’re counting on this as a main part of the meal, you should count on 1 large sweet potato per person. If it’s a small side dish, you can count on 1/2 a large sweet potato per person.
Megan @ MegUnprocessed says
These really do look like the perfect snack!
Rebecca says
That they are! 😀
Roya Petersen says
What would happen if you made them without vegetable broth. I am out of broth.
Rebecca says
Hi Roya- I would try to find some sort of broth be it chicken, beef, or some such. The addition of the broth at the end is part of what makes these melt in the mouth!
Mdg says
Not super easy, but simple. I didn’t use enough oil and my sheet pan cannot hold a cup of stock for the last step
Lessons learned for next time
They were still good!
Rebecca says
Hi Mdg-
Is it a safe assumption that this was a cookie sheet with low rims and not a half sheet pan? 😀
Marla Meridith says
I’m such a fan of sweet potatoes, totally trying this recipe!
Rebecca says
I do think you’ll love these!
[email protected] says
I just love this. I made sweet potatoes similar last week. We also don’t add sweeteners to them, but we used to years ago. Now I can’t, they are naturally sweet enough and I love that I’ve change my taste buds to want less sugar :).
susan |the wimpy vegetarian says
I can’t wait to make this!!!! They just jump off the page (or I wish they would).
Kadima says
Olive oil isn’t safe over 400 degrees. I’ve read it becomes carcinogenic. Will try with avocado or grapeseed oil.
Rebecca says
That’s up for debate, Kadima! If you want to, you can absolutely sub in avocado or grapeseed oil, but pure olive oil (vs. extra virgin) should not be an issue.
Michellle Reynolds says
Oh my goodness! There’s are wonderful.
Lisa says
I made these tonight. The flavor is great. I found that they wanted to burn instead of caramelize, so I lowered the heat to 400 and that worked better. Thanks for the recipe.
Rebecca says
You’re very welcome, Lisa!
Kim says
What’s the high temperature used to bake these melting sweet potatoes?
Rebecca says
Hi Kim- As the recipe states, I recommend 500°F. Enjoy!
G. Smith says
What a disaster! Burnt mess!
Rebecca says
It sounds like your oven runs a little hot and you needed to either lower the temp or flip them a little more often! Have you ever calibrated your oven temp with an oven thermometer? It can be shocking how far off some ovens are!
Amy Tetta says
Yum, yum, yum! I made these tonight and they were deeeelicious! Super easy and flavorful! True to the name, they are just melt-in-your-mouth delicious with a luscious caramelized flavor. I will definitely make these again! Thanks, Rebecca!
Liz says
I was really surprised that the whole family (with two extremely picky members) loved sweet potato fries. It gives me hope that they’d be just as wild over your melting sweet potatoes! I’m willing to risk it, though, as your leftover idea sounds incredible, too..
Rebecca says
I was a little surprised that a couple of my kids who really won’t touch a sweet potato unless it comes in chip or fry form enjoyed this, too. I didn’t complain though! 😀
Julie says
Where can I find the full recipe ?
Rebecca says
It’s right here on the post, Julie. If you scroll up, there’s a recipe box that gives you the option to print. 😀
Joanne says
Good
Amy says
I finally made these – delicious! I did end up turning the oven down to 400 after the first 15 minutes because my potatoes were pretty small and I had to slice them a different way so they ended up NOT being an inch thick. Absolutely delicious.
I’m trying to eat more sweet potatoes that do NOT have a ton of butter and sweet stuff in/on them, and this recipe was just the ticket.
Thanks for yet another wonderful thing!
Rebecca says
Ohmygoodness, you are so welcome, Amy! I’m glad you loved them and I’m glad you knew to tinker with temps and timing when you had to cut it differently!
Tricia @ Saving room for dessert says
Wow I love these Rebecca! I’ve made regular melting butter potatoes but not sweet potatoes. I’m going to have to change that now 🙂 Thanks for sharing this delicious recipe!
mira says
Love sweet potatoes! These look amazing!
Kathy says
Would it work to use parchment paper or aluminum foil so the pan doesn’t get scorched? Thank you!
Kathy Ryan says
Sounds scrumptious! I can’t wait to try this recipe!
Carole says
Can’t find how many people 3 pounds will serve.
Making them today for 9 people.
What do you suggest?
hanks,
Carole
Rebecca says
Hi Carole- I’m assuming I’m a little late here, but I would say 3 pounds will be sufficient for 9 people as a side as long as you have other side dishes! You’re not likely to have leftovers, though!
Joy says
I love these! I have made them twice exactly as directed and they are delicious! My only issue with them is they end up creating a huge ball of smoke by the end. I know butter and coconut oil both have low smoke points so I believe that is my issue. EVOO has the same problem. Maybe a lower temperature? Do you have any suggestions to make these without setting off the smoke alarms each time?
Rebecca says
Hey Joy- You’re absolutely right about the lower smoke points of butter and coconut oil. If you’d like to mitigate that a bit, you can try refined coconut oil or sunflower oil!
Jan says
How do I get the recipe. ??
Rebecca says
The recipe is here on the post in a printable form. If you scroll up from the comment area, then above the Crispy Sweet Potato Fries photo and the collage of the Melting Sweet Potatoes, you’ll see the printable recipe. Enjoy!
Barb says
Made these yesterday! A HUGE hit! Made exactly as the recipe! Fantastic! Easy and will definitely make again!
Rebecca says
I am so glad you like them, Barb! We had them for Easter, too!
Patrice says
I made these for my family for Easter and everyone loved them. So i made them again last night.
Thank you!
Debbie D. says
I live alone so I’d cut the recipe in thirds maybe.. can you tell me if they freeze well?
Rebecca says
Hi Debbie- Good question. My guess is that they would freeze alright and be good if refreshed in a hot pan with a little oil, but I’m not certain because I haven’t tried it. If you do try it, please check back in and let us know your results!
cakespy says
I don’t even know what to do with my love for this recipe. The texture looks 100 percent perfect.
Agness of Run Agness Run says
I prefer sweet potatoes over white ones as a healthier alternative! Loved the recipe, Rebecca!
Rebecca says
Thanks, Agness! I am glad you like it!
Julie B says
Where is the best spot for the rack in the oven? Middle, bottom, top? Can’t wait to try these, we all love sweet potatoes!
Rebecca says
Hi Julie- That is going to depend on your individual oven. I have a double oven (smaller one on top, larger one on the bottom) now whereas I had one large oven before. When I had the large oven, I’d say upper third or lower third. On my double oven, I go dead center for the lower oven and bottom on the smaller top oven. Does that help?
Amanda says
Tried this tonight for my boyfriend and I. OHMYGOSH this is going in my cookbook and will definitely make again. Amazing. I didn’t have enough broth, so I used melted butter (sshh don’t tell) and water and drizzled the butter over the potatoes and put he garlic on top and man – definitely melts in your mouth. Thank you for a great recipe! (It does smoke, but not bad. I just turned down the temp to 450 and did the flips every 12 minutes and worked out great)
Anna Cools says
Just bought sweet potatoes and all set to try tonight!
Judy says
Yum. Once its sweet potato season here on Virginia’s Eastern Shore will definitely try this recipe.
Rebecca says
I envy your sweet potato season!
Betty Isleib says
The sweet potato recipe sounds really good. I will have to try it soon. Thanks. Betty I
Dawn says
Yummy!!
Melinda says
AWFUL.. burnt on 1st 15 minute interval! Flipped them burnt on the other side too after 15 minutes. Didn’t even bother with 3rd round of 15 minutes in oven! What a waste!
Rebecca says
Hi Melinda- It sounds like maybe you have a convection oven if it burned that quickly! Or maybe you had a bad batch of potatoes?
CN says
Same thing happened to me – don’t use convection bake for these!! Any suggestions for what setting would be best on a convection oven? Thank you!
Rebecca says
Hi CN- I haven’t actually made it in a convection oven, so I’m afraid I don’t have guidance for you on that!
Ida Beek says
Thank you so much for this unique recipe for sweet potatoes. This will be added to our Thanksgiving menu.
Cona Adams says
I’ve been making sweet potato fries for several years, without a recipe to guide me. Thanks for the recipes!
Susan Murdock says
These look delicious. I’d love to make for Thanksgiving. Could you advise as to whether you can make these in advance? Even the morning of – leaving them out at room temp and then reheating for dinner? I have so many trays in the oven, I try to make as much as I can in advance so I can just reheat at the end.
Thanks!
Susan
Rebecca says
Hi Susan- These are ideal as a make-ahead option. You can definitely do a day ahead or the morning of and then reheat!
Susan Murdock says
Thanks!!! I was hoping so. Looking for a “clean” alternative to sweet potatoes loaded with sugar. This looks delicious.
Rebecca says
I’m with you! I think they’re plenty sweet enough without added sugar!
Lynne | 365 Days of Baking and More says
Oh. My. GOODNESS!!! We just finished our Christmas dinner and I made these along with our turkey and all the fixin’s and these Melting Sweet Potatoes were most definitely the highlight of the dinner! I’m adding these to our regular side menu rotation. Love this outstanding and easy recipe. Thank you so much, Rebecca!
Rebecca says
I’m so, so glad, Lynne! They’re one of my favourite side dishes for just about any meal, too!
Beatrice says
It look delicious and I will try
Rebecca says
Thanks for the excellent star rating!
Erin says
These are amazing, so easy and delicious!
Rebecca says
Thank you so much!
Jennifer says
My hubby loves anything sweet potato… can’t wait to surprise him with this!
Rebecca says
I think he’ll be a very happy man!
Meseidy Rivera says
And me the sheet pan and a fork. I am good to go!
Rebecca says
Coming right up! 🙂
Jennifer Farley says
Sweet potatoes are one of my favorite side dishes! I want to make these with some roasted chicken!
Rebecca says
They’re definitely one of my faves, too. They’re so versatile!
gerry speirs says
Ooooof delicious!!
Rebecca says
So true, Gerry!
Louise - Cooking with kids says
Your description of these sweet potatoes has made my mouth water! I’m a big fan of sweet potatoes too but have never cooked them this way. Thanks for sharing
Rebecca says
You’re very welcome, Louise! I hope you enjoy them as much as we do!
Tammy5 says
These are ridiculously good! My husband and three boys thought so too! Next time I need to double the recipe! I used butter and EVOO, and lowered the temp. to 450. Thanks for sharing!
Rebecca says
Thanks so much, Tammy5! I have another recipe coming up soon that uses them, so stay tuned! 🙂
Rae says
Another wonderful recipe! I live at around 6000+ ft. so it took a few minutes longer per side and had to keep adding more stock as it was evaporating pretty quickly. Served them along with some salmon croquettes- delicious!
Rebecca says
Thanks so much for the lovely rating and the great feedback, Rae! I don’t cook at high altitude, so the hints on that for other high altitude cooks are super helpful. Sounds like a lovely dinner!
Caitlyn says
This looks perfect for any day snacking and partying. Healthy, easy to prepare and the texture must be so good!
Rebecca says
Thank you for the excellent feedback and rating, Caitlyn! It is a wonderful healthful snack and we do love the texture, big time!
Joanne says
This is one of the BEST ways to make sweet potato!!
Rebecca says
Thanks, Joanne!!!
Sheryl says
Made these tonight. Melting is the perfect adjective! Wow. So delicious! I topped with fresh basil/parsley and cotija cheese.
Rebecca says
That sounds delicious, Sheryl! I’m so glad you loved them!
tara says
I find that the part of the potato that was touching the pan gets burned badly. Is this because of too much oil? Too little? Such a bummer :/
Rebecca says
Hi Tara- There are a couple of issues you could be dealing with. It could be that your oven isn’t properly calibrated or has hot spots. It might be that you had too little oil, possibly… or it could be that that particular batch of potatoes was a little suspect.
Christina Greco says
I burnt mine : (
Rebecca says
Well bother. That’s so disappointing when you’re excited to eat something. Have you checked whether your oven temp is accurate?
Ben Rayl says
This is the PERFECT side dish for Thanksgiving!! Thanks so much for the great recipe!
Aysegul says
Wowwww. Perfect for a side dish
Barbara Schieving says
All that caramelized flavor on the potatoes!
Ashley @ Wishes & Dishes says
These look absolutely scrumptious! Love sweet potatoes
Joanne says
These are SO amazing. What a fab way to make sweet potatoes!
Jennifer Farley says
These potatoes are so yummy! Great side dish!
Valerie | Valerie's Kitchen says
This is food heaven for me as well! All kinds of delicious!
Erin says
This is THE BEST melting sweet potatoes recipe on the internet! I could eat them again and again.
Toni | Boulder Locavore says
I really loved this idea! Taste so good!
Lori @ RecipeGirl says
I love this recipe so much!!!
Kristen says
I am so addicted to sweet potatoes cooked this way! As someone who used to hate sweet potatoes as a kid, this recipe makes me so happy I changed my tune! Thanks for the great recipe, Rebecca.
Sommer Collier says
Best sweet potato recipe ever! You are my hero. 🙂
diane says
The caramelized crust on these potatoes are amazing! Delish!
Garrett says
Followed this and just got burnt potatoes.
Rebecca says
Hi Garrett- I’m guessing your oven temperatures might be off. Do you have a little oven thermometer in there or have you had it calibrated lately? Some batches of potatoes need a little more attention due to natural moisture levels, age, etc… It’s best to use your nose to guide you when making these. 🙂
Cari says
Any thoughts or tips for making these ahead for Thanksgiving?
Emily says
These were amazing!
I had to use chicken stock because that’s what I had.
Rebecca says
I’m so glad you loved them!!
april says
loved this so much! thanks for the unique recipe!
Carrian says
Have mercy do these look delicious! I’m all over this recipe!
Mamie Doyle says
Can you reheat them in a microwave? I am bringing them to a work party.
Rebecca says
I have not tried that, Mamie, but I think it should work! Maybe it’s best to give it a trial run first?
Lauri says
Can you give advice on how to reheat for Thanksgiving if made the night before? Thank you
Rebecca says
Hi Lauri- I’d reheat them on a hot, heavy-bottomed skillet with a little oil to re-crisp the outside!
Lee says
I’d love to make these for Christmas, but we’re traveling. Do you have suggestions on how to travel with them or easily reheat them once we arrive?
Rebecca says
Hi Lee- I’d say that storing them in a single layer then reheating (on both sides) on a hot skillet would probably be best.
Christy says
Made these today for dinner. We love them!!!
Rebecca says
I’m so glad you love them, Christy! I do, too!! And I especially appreciate you taking the time to let me know.
Maria Sidorjak says
Yummy, thank you so much for such a wonderful recipe.
Leigh says
I made these as a side dish at Thanksgiving for 20+ people, and everyone raves about them. Thank you for the delicious recipe.
Lauren says
So good!! Some of the burned, but I think I sliced them too thin, and I also think my oven is too hot. I would try this again at 450 and I think it will be perfect! I only had beef broth so I used that. Thanks for the recipe!
Steve says
I made these with a few variations.
Instead of the garlic I topped half with pecan brown sugar topping and topped that with a maple syrup whipped cream topping.
Perfect savory/sweet side dish and a wonderful dessert.
Rebecca says
That sounds like a great variation on a theme, Steve!
Sabrina says
Thank you for this delicious recipe! I really enjoyed making and eating it last night. I’ll definitely make it again for guests.
Graciela says
Wow…lovely recipe! Simple and yet so tasty. The potatos came out velvety and so soft. Printing recipe out and it will be used regularly. Thanks!
Rebecca says
I’m so glad you love them, Graciela! They’re one of my all-time faves, too!
Jason says
Great consistency, but the garlic is odd with sweet potatoes, imho. I’d definitely do it again, but skip the garlic and add cinnamon and maybe honey or brown sugar at the end.
Rebecca says
Hi Jason- It sounds like you’re in the sweet potatoes should be sweet camp 🙂 I’m definitely more in the serve sweet potatoes as a savoury dish camp, obviously. 🙂 If you’re skipping the garlic and going for cinnamon and brown sugar, you may want to opt against a strongly flavoured broth.
Barbara Bernadowski says
I made these melting sweet potatoes for supper tonite along with oven baked baby back ribs. Family went gaga! These are going to be made much more often. I made no changes. did just as written. Thanks for this Rebecca.
Barbara B. Age 78.
You can teach old cooks new tricks!
Rebecca says
That just made my day, Barbara. Thank you so much for letting me know you loved them. I am definitely serving these at my Easter table!
Tonya says
My husband took one bite, looked at me with big moon eyes and said “Never make sweet potatoes any other way… EVER” lol They were amazing and we were all sad that didn’t make a bigger batch!
Cecelia says
I want to make these but I only have a toaster oven. I’m wondering if this can be done at 400 for around the same amount of time?
Rebecca says
Hi Cecelia- I’m not sure as I haven’t given it a go. Please let me know how it works out for you if you try it!
Sharr says
well your website just keeps running me around in circles. I’m trying to find the melting sweet potato recipe and you keep sending me to blog entries that don’t include any recipes. If You’re not going to provide the recipe don’t highlight it and make it look like it’s available
Rebecca says
Hi Sharr- I shot you an email personally, but the recipe you claim not to see is right here above the comment field. Best of luck.
Libby says
Mine burned to a crisp at 500 F (non-convection). The smoke point for EVOO is between 350 and 400, so I used half melted butter and half peanut oil. IF I made these again, which I’m not sure I would, I would lower the temperature to 450 and do 12 mins/12 mins/10 mins.
Rebecca says
I am sorry it didn’t work out for you. I have to chalk this one up to a difference in ovens, since it works perfectly well in my oven every time I make it, and I make it often. I hope you do try it again and make whatever changes you need to to the temperature to help compensate for the differences in our ovens.
Jason says
Your recipe sounds dreamy! Can’t wait until company arrives this Thanksgiving day to share the most deliriously delish Tender Melting Sweet Potato recipe ever!! Can I cook the recipe a head – cook the night before TG day, put into fridge overnight, and reheat in the oven (or microwave)? and serve?
Rebecca says
Thanks, Jason! You can definitely do that! You will probably want to store them in a single layer, though… They’re a little squishable once cooked. 🙂
Teresa says
I have a question. Has anyone tried them without the garlic as I have become allergic to it. Such a bummer because I truly miss it.
Rebecca says
It’ll still be tasty sans garlic, if you are allergic. Still nicely savoury!
Kathy says
To die for….love these, and I don’t even like sweet potatoes!
Rebecca says
I’m so glad you love them. Thank you, Kathy! And thanks also for taking the time to rate it. I truly appreciate it.
Alexis says
I will be making these today to share as a vegan recipe. I will supply a photo and let you know how they turned out. I am going to try them in my Ninja Foodi. Sweet potatoes are one my all time favs… hot, cold snazzed up or just plain. YUM!
Rebecca says
I hope you loved it!
Gina M Kahai says
Made this for brunch today! Easy-peasy! Tasted great too! Thanks for a keeper!
Rebecca says
Thanks so much, Gina! I’m so glad to hear you loved it and I appreciate you taking the time to let me know and rate the recipe!
Lori says
Love these melting sweet potatoes. I sprinkle them with a touch of cinnamon sugar. Everyone in the family loves them.
Rebecca says
I’m so glad you love them!!
Lisa says
Absolutely wonderful and easy !!!
Kathy says
Soooo good. Addictive. I crave these regularly and love how they’re healthy!
Rebecca says
I’m so glad you love these, Kathy! I really appreciate you taking the time to rate the recipe and let me know!
S. Mohr says
This is just a super easy version of potatoes fondant! One of my favorite dishes. Sweet potatoes are perfect for this.
Rebecca says
I’m so glad you love these, S. Mohr. You’re very right- this is a easy potatoes fondant hack. 🙂 I love it, too!
Jaime Reid says
So easy! SO DELISH! Thank you for the recipe.
Rebecca says
Thanks so much, Jaime! I’m so glad you loved it enough to let me know and rate the recipe!
Jen says
Really upset. Like if I could I would really give the author a piece or my mind.
This recipe is WAY TOO HOT! Burned! All my hard work for NOTHING! 500 degrees for 45 mins, are you kidding me? Sweet potatoes are typically roasted in the oven somewhere around 375 degrees for 45 mins. This recipe is ludicrous. Melted? You mean like a house that caught fire? Yes. That kind of “melted”. You cook the you know what out of these sweet potatoes until all that’s left is some mushy burned … omg I could go on! I’m sure this is a good recipe with 2/3 the time and 2/3 the temp. The way it is written, you might as well just not even get started because you will have to throw away EVERY LAST ONE OF THEM. hope you weren’t hungry, because when you are done with this recipe there won’t be anything edible remaining. The comments are Clear as CRYSTAL. LOWER the temp and time.
Rebecca says
You’re giving the author a piece of your mind right now, Jen. 🙂 I am the author. I think you may want to check to see if your oven temperature is calibrated correctly. Another thing you may want to look at is whether you’re using a convection oven when this recipe is written for a standard, conventional oven.
As for the recipe being ludicrous, it is ludicrously good when made correctly.
If you read through the whole post, you’ll see there was a piece of advice that specifically says “If you find your potatoes are scorching, you may want to check whether your oven is correctly calibrated for temperature. This is most easily done with a super inexpensive oven thermometer available at most grocery stores or big box stores.Just pop the thermometer in the oven while it comes up to temperature. If it’s running hot, lower your oven a few degrees to compensate.”
The recipe also gives visual cues to use that are far more important than the times. This is so important in most cooking; learning to use your eyes and nose and instinct vs. time tables. And while many sweet potatoes are roasted at 375 for 45 minutes, that is for a completely different result, and while it yields a tasty result, it is nothing like what you’re looking for with melting sweet potatoes. Incidentally, this is a classic method for cooking potatoes and sweet potatoes that is taught in culinary school; fondant potatoes.
The potatoes shown in the photo on this blog post were cooked using this method in my own home oven which is calibrated. If you decide to try again, trust your eyes and nose to tell you when they need to be flipped.
Denise says
Have made these many times since I saw your recipe. They are the ultimate. So delicious. Thank you!
Rebecca says
I’m so very glad you love them, Denise! Thanks for taking the time to let me know!
Haley says
Wow, these are so good! My only issue was that our oven tends to be on the hot side, so they got a tad darker than I wanted. But, they were incredibly tender inside and my husband immediately said, “Wow!” when he tried them. I definitely need to make these again!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Haley! I’m so glad you and your hubby both love it!
Lauren says
Just want to say I am using this recipe for thanksgiving dinner. It is delicious
Rebecca says
I’m so glad you love it, Lauren!! I do, too.
Hannah says
Oh man these are amazing
Rebecca says
Thanks so much, Hannah! I’m so glad you love them!
Jess says
Made these tonight for my family.. ridiculously good! I made extra in hopes to have leftovers.. unfortunately, there wasn’t any left! We devoured them! Thanks for sharing
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you all loved it, Jess! They’re hard to make enough of when you want leftovers, aren’t they? 🙂