Caramelized Dutch Oven Sweet Potatoes are Golden brown, tender, and naturally sweet. A 4-ingredient versatile side dish everyone will love!
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When hosting friends or family for dinner, these Dutch oven sweet potatoes are a common go-to. Generally a no fail ingredient, sweet potatoes seem to go over well with everyone. They have great flavor, fit many dietary preferences, and they often conjure up associations of comfort and nourishment.
Most importantly (and from the cook's perspective), however, these potatoes are simple and quick to make! I can easily add them on to almost any menu with little hassle or fuss. Though they do require a few steps, they are quick and the results -- tender, herby potatoes with a natural caramelized sweetness -- makes them totally worth it.
Why this recipe works
- Caramelized - thanks to a quick parboil that locks the starch into the potatoes, these are stepped up skillet sweet potatoes! They're naturally sweet, golden brown, and so satisfying.
- Tender - thanks to a quick roast in the oven, these pan-fried sweet potatoes are cooked through and fork tender.
- Simple ingredients, but not a simple flavor - with just 4 pantry staples you have a delicious and gourmet side dish on your table!
- Quick but impresssive - though this 20 minute dish is a great side dish for busy week nights, it's also fancy enough for a weekend family meal or dinner party with friends.
Ingredients:
- Sweet potatoes - if not peeling, scrub the potatoes well before cutting them.
- Unsalted butter
- Olive oil - extra virgin olive oil provides the best flavor to this recipe.
- Dried rosemary
- Sea salt
Ingredient substitutions:
- Potatoes- if you can't find sweet potatoes, yams also work.
- Butter - salted butter can also work, just reduce the amount of salt in the recipe by a pinch.
- Rosemary - fresh herbs can work in place the dried. Just use 3 times more than you would use dried, or about 1 ½ teaspoons fresh rosemary.
How to make Dutch oven sweet potatoes:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
- Parboil the sweet potatoes in 2 inches of boiling water for 2 minutes. Drain the potatoes.
- Return the empty Dutch oven to the heat. Sauté the potatoes, rosemary, and salt in the olive oil and butter until the potatoes are golden.
- Add the Dutch oven of potatoes to an oven preheated to 400 degrees. Roast the potatoes for 7-9 minutes, or until the potatoes are cooked through and tender when pierced.
Do you need to peel the potatoes?
No, you do not need to peel the potatoes. I prefer to leave the skin on because it adds flavor, texture, and extra nutrition! If you'd rather peel the potatoes, you can, however.
What is the best Dutch oven to use?
The best Dutch oven to use is a non-stick or enameled Dutch oven. I use and love my Caraway Dutch oven, though any enameled Dutch ovens like Le Creuset, Staub, or Lodge also will work well.
Recipe pro-tips:
- Cut the sweet potatoes evenly. This helps them to cook and roast evenly.
- Salt the water before boiling the potatoes. This adds an extra layer of seasoning to the sautéed sweet potatoes!
Recipe FAQs:
Yes, there is no gluten or wheat derived ingredients in sweet potatoes so they are naturally gluten-free, vegan, vegetarian, dairy-free, and processed sugar-free.
You store roasted potatoes in an airtight container in the refrigerator for up to 5 days.
Yes, you can freeze roasted sweet potatoes in a freezer-safe container for 2 months. For best results, defrost them in the refrigerator for 12-24 hours before reheating on medium heat in the microwave.
Serving suggestions:
These stovetop sweet potatoes make a great side dish to so many meals! I love to serve them with spicy brown sugar salmon, hamburgers, or sloppy joes. They're also delicious with almost any grilled meat or fish, veggie burgers, sheet pan chicken, and more.
Dietary Adaptations:
This recipe is naturally gluten-free, vegetarian, and processed sugar-free.
To make this recipe vegan and dairy-free, substitute vegan butter for the dairy butter.
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Tools needed to make this recipe:
- Cutting board
- Chef knife
- Measuring spoons
- Silicone spatula
- Non-stick or enameled Dutch oven
More sweet potato recipes:
- Sweet Potato Scalloped Potatoes
- Roasted Brussels Sprouts with Sweet Potatoes
- Crispy Roasted Sweet Potatoes with Miso Maple Glaze
- Ground Turkey Sweet Potato Skillet
- Frozen Sweet Potato Fries in the Air Fryer
- Sweet Potato Soufflé
- Roasted Sweet Potato & Quinoa Salad
- Spiced Sweet Potato Fritters
Caramelized Dutch Oven Sweet Potatoes
Ingredients
- 2 large sweet potatoes cut into 1.5-inch cubes
- 1 ½ teaspoons sea salt
- 1 ½ tablespoon unsalted butter
- 1 ½ tablespoon extra virgin olive oil
- ½ teaspoon dried rosemary
- Maldon flaky sea salt to garnish (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Fill a non-stick or enameled dutch oven with about 2 inches of hot water. Stir in 1 teaspoon of salt. Bring the water to a boil.
- Add the cubed sweet potatoes to the boiling water. Boil for 2 minutes. Drain.
- Return the empty pan to medium-high heat. Add the unsalted butter and olive oil. Once the butter is melted, add the sweet potatoes, rosemary, and remaining ½ teaspoon salt to the pot and saute, stirring occasionally, for 5-6 minutes, or until the potatoes start to turn light golden.
- Move the pot of potatoes to the preheated oven and roast uncovered for 7-9 minutes, stirring halfway through the roasting time, or until the potatoes are easily pierced with a fork. Sprinkle the potatoes with flaky sea salt (if using) and serve hot!
