Gluten-free Glazed Sweet Potatoes

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These gluten-free glazed sweet potatoes make an appearance on our table at every holiday meal. Easter, Thanksgiving, and Christmas, you’ll find me in the kitchen making these!

Sweet potatoes are a great source of vitamins and make a filling side dish. Getting your kids to eat them isn’t hard if you serve them with this sweet glaze. The brown sugar and cinnamon glaze on these sweet potatoes makes this a great side dish for your gluten-free meal. I know I’ve found a great recipe for sweet potatoes when my husband will even eat them!

Here in the United States, the words sweet potatoes and yams are used pretty interchangeably. You can read about the actual differences between sweet potatoes and yams here. You want to buy the varieties with a copper colored skin and orange flesh. One of the stores I shop at calls them yams and has a dark variety and am even darker variety. I like to buy a mix of both which results in a little color variation in the finished dish. I really haven’t noticed a difference in the taste from the two different varieties I buy, so it is just for aesthetics.

How to make glazed sweet potatoes:

First just peel the sweet potatoes/yams, then cube them up. The smaller you cut the cubes, the faster this dish will cook, so keep that in mind if you are pressed for time. However, if you cut them too small, they’ll also overcook and get mushy easily, so make sure you keep an eye on them.

After cubing, you’ll toss them in a 9×13 pan before coating them with the buttery brown sugar sauce that you make on the stove.

You can just use a 9×13 glass Pyrex pan, but this time I used the HIC Porcelain Lasagna Pan that I bought last year. I love how the bright white pan really makes the color of these sweet potatoes pop and makes this a pretty side dish. I found a less expensive version without handles here.

Tip: after you get these in the oven, you can whip up my gluten-free cornbread. It bakes at the same temperature for only about 35-40 minutes, so it can bake alongside these sweet potatoes!

If your family loves sweet potatoes and you’d like to try a savory side dish as well, check out these salt and vinegar smashed sweet potatoes. I’ve also got a savory recipe for Potato Wedges. They are a family favorite as well! If you’d like to make a sweet potato casserole, try this paleo sweet potato casserole.

What’s your favorite thing to make with sweet potatoes? I’d love to hear!

If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Gluten-free Glazed Sweet Potatoes Recipe:

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Yield: 10 servings

Glazed Sweet Potatoes {Naturally Gluten-free}

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These glazed sweet potatoes are a simple side dish that is high in vitamins, with a sweet flavor your family will love!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 4 lbs. sweet potatoes, peeled and cubed into 3/4" cubes
• 5 Tbsp. salted butter or dairy-free alternative like margarine
• 2/3 cup brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• pinch of ginger
• 1/2 tsp. salt

Instructions

1. Preheat oven to 375°. Peel and cube sweet potatoes, cutting them into 3/4" cubes. If you are pressed for time and need this to cook quicker, you can cut into 1/2" cubes to save a little cooking time.
2. Arrange cubed sweet potatoes in a lightly greased 9x13" baking pan (recommend glass, ceramic or porcelain).
3. In a small saucepan over medium heat, combine butter, brown sugar, cinnamon, nutmeg, ginger, and salt. Bring to a boil, whisking together until well blended. Remove from heat and pour over sweet potatoes. Use a large spoon or spatula to stir to coat. It is okay if it doesn't coat them completely, or if it the sauce hardens up. It will thin out as it cooks.
4. Cover dish tightly with foil and place in preheated oven. Bake at 375° for 45 minutes. Remove from oven, uncover and stir again to coat well with sauce.
5. Return to oven uncovered and continue baking until sweet potatoes are tender, about 15-20 minutes. I usually test them for doneness with a fork - you want it to go in a cube easily. Remove from oven when they test done and serve!

Notes

Tip: after you get these in the oven, you can whip up my gluten-free cornbread. It bakes at the same temperature for only about 35-40 minutes, so it can bake alongside these sweet potatoes!

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