Caramelized Dutch Oven Sweet Potatoes are Golden brown, tender, and naturally sweet. They are surprisingly quick and easy to make and pair well with almost any main dish!
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!
Notes
1. Leftovers last covered in a refrigerated container for up to 5 days. 2. Make a half recipe by cutting the ingredients in half and following the instructions as listed. 3. The potatoes can be unpeeled or peeled-- whichever is to your liking.