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Maple melting sweet potatoes are soft and creamy inside and slightly caramelized outside with a savory, sweet and subtly spiced flavor, and a rich sauce to drizzle on top. It’s an easy one-pan side dish that’s perfect for fall or winter, even special meals like Thanksgiving or Christmas dinner!
If you like sweet potatoes, but think the usual candied sweet potatoes that are either drowning in marshmallows or brown sugar (or both) taste a little more like dessert than a dinner side dish, this recipe is for you.
First, these potatoes are caramelized in butter on both sides. After that, a savory/sweet mixture of rich chicken broth, maple syrup, and warm spices is added, which infuses the potatoes as they roast. They soak up all the flavors and get so tender!
We use a touch of smoky, complex-flavored maple syrup to bring out the natural caramel-sweet notes in sweet potatoes, but this dish isn’t overly sweet. The earthy flavor of sweet potatoes really shines through.
The end result is melt-in-your-mouth sweet potato circles. They have a lovely crust outside thanks to caramelizing them in butter. And because we use both sweet and savory ingredients, their flavor is rich, complex, and well-balanced.
And this dish has a deliciously decadent sauce built right in! As the chicken broth or stock and maple cook with the buttery sweet potatoes, the liquid not only seeps into the potatoes, but it also evaporates, leaving a thick, rich sauce to drizzle on top.
This side dish is a great addition to any fall or winter meal, including Thanksgiving or Christmas dinner!
What Are Melting Potatoes?
They’re potatoes that literally melt in your mouth! You’ll also hear these called fondant potatoes.
This type of potato typically uses a two-step cooking method: 1) searing in a hot pan on the stovetop to brown them, and then 2) adding chicken stock (or other liquid) and seasonings and cooking them in the oven. In this recipe, we simplify and do the entire process in a hot oven.
As they bake, melting potatoes absorb the liquid and take on the flavor of the stock and seasonings. The end result is super flavorful potatoes with a crispy caramelized exterior and creamy interior that melts in your mouth.
What Makes This Recipe a Winner
- The flavor of sweet potato shines through. A lot of sweet potato side dishes add a ton of sweet ingredients, but here we just use a hint of maple syrup to enhance their natural flavor.
- We use minimal ingredients. Because this recipe really is all about the star of the show!
- It’s versatile. This is a lovely side dish for just about any fall or winter meal. Also, if you need a gluten free side dish to serve at a holiday meal, this is a great option that’s always a hit!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – This helps caramelize our sweet potatoes and adds richness. It also cooks down with the maple syrup and chicken broth to create a glossy sauce.
- Sweet potatoes – The star of the show!
- Salt and black pepper – To season the potatoes and help create a balanced flavor profile.
- Maple syrup – For a touch of smoky sweetness that pairs well with earthy sweet potatoes.
- Chicken broth or stock – Use a really good flavorful chicken broth or stock for the richest flavor; you could also use vegetable broth if you want to keep this dish vegetarian.
- Cinnamon sticks and whole cloves – For a touch of warm spice.
Step-by-Step Instructions
Here are step-by-step instructions to walk you through making this recipe. For the recipe video, please see the recipe card below.
- Slice the sweet potatoes. (You can peel them first if you want.)
- To a cast-iron skillet or metal baking dish, add the sweet potatoes, 2 1/2 tablespoons melted butter, salt, and black pepper. Toss to coat the potatoes. Arrange them in a single layer.
- Roast until the potatoes are starting to turn golden on the bottom, about 15 minutes. Flip the potatoes over and roast until they’re starting to turn golden on the second side, about 15 minutes.
- Meanwhile, mix together the remaining 2 1/2 tablespoons melted butter, maple syrup, and chicken broth in a medium bowl. After you flip the potatoes, add the chicken broth mixture, the cinnamon sticks, and cloves. Roast until the liquid is mostly evaporated off and has formed a thick sauce, and the potatoes are tender, about 15 minutes more.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat in an oven-safe dish covered with foil at 400F until warm, about 15 minutes.
My Best Tips For Melted Sweet Potatoes
- If your sauce is on the thinner side once your potatoes are cooked, you can pour the sauce into a saucepan and heat it on the stovetop over medium-low heat until thickened, stirring frequently. This should only take a couple minutes.
- If you don’t have whole cinnamon sticks and cloves, you can add 1/4 teaspoon ground cinnamon and 1 pinch ground cloves.
Frequently Asked Questions
You can peel the sweet potatoes or not, it’s totally up to you. If potatoes are very large their skin can sometimes be thicker and tough. My potatoes were on the smaller side, so I left the peel on.
Use a cast-iron skillet or metal baking dish. Do not use a glass dish at this temperature or you run the risk of it shattering.
More Sweet Potato Side Dishes to Make
- Sweet and Smoky Sweet Potato Fries
- Marshmallow Topped Sweet Potato Casserole
- Brown Sugar Sweet Potato Pumpkin Soup
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Maple Melting Sweet Potatoes
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Ingredients
- 5 tablespoons unsalted butter melted and divided into 2 1/2 tablespoons + 2 1/2 tablespoons
- 1 1/2 pounds sweet potatoes peeled (if desired) and sliced horizontally into 1-inch thick slices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons maple syrup
- 1 cup chicken broth or stock or vegetable broth
- 2 cinnamon sticks
- 3 whole cloves
Instructions
- Prep. Preheat the oven to 475F. To a cast-iron skillet or metal baking dish, add the sweet potatoes, 2 1/2 tablespoons melted butter, salt, and black pepper. Toss to coat the potatoes. Arrange them in a single layer.
- Roast 1 (15 minutes). Roast until the potatoes are starting to turn golden on the bottom, about 15 minutes.
- Roast 2 (15 minutes). Flip the potatoes over and roast until they’re starting to turn golden on the second side, about 15 minutes.
- Roast 3 (15 minutes). Meanwhile, mix together the remaining 2 1/2 tablespoons melted butter, maple syrup, and chicken broth in a medium bowl. After the potatoes have been roasting for 30 minutes, add the chicken broth mixture, the cinnamon sticks, and cloves. Roast until the liquid is mostly evaporated off and has formed a thick sauce and the potatoes are tender, about 15 minutes more (for a total roast time of about 45 minutes).
- Enjoy. Serve the potatoes with the pan sauce drizzled on top.
Video
Notes
- Do You Need to Peel Sweet Potatoes? You can peel the sweet potatoes or not, it’s totally up to you. If potatoes are very large their skin can sometimes be thicker and tough. My potatoes were on the smaller side, so I left the peel on.
- Baking Dish: Use a cast-iron skillet or metal baking dish. Do not use a glass dish at this temperature.
- To Thicken the Sauce More: If your sauce is on the thinner side once your potatoes are cooked, you can pour the sauce into a saucepan and heat it on the stovetop over medium-low heat until thickened, stirring frequently. This should only take a couple minutes.
- If You Don’t Have Whole Cinnamon Sticks and Cloves: You can add 1/4 teaspoon ground cinnamon and 1 pinch ground cloves.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in an oven-safe dish covered with foil at 400F until warm, about 15 minutes.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on November 9, 2022 and updated on November 17, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
I have a question. Thanks for your help!
So you 1: roast for 15 minutes, then 2: flip the potatoes, roast another 15 minutes. Is it step 3: THEN add the additional butter, maple syrup, etc, and roast another 15 minutes?
Or do you add the sauce along with step 2?
Kristin, Sorry for the confusion! It’s a total roast time of 45 minutes in 3 steps: 1) roast 15 minutes, 2) flip and roast 15 minutes, and 3) pour in the butter/maple/broth mixture and roast 15 minutes more, or until the potatoes are tender and the sauce is thickened. (Also, I made a video for this recipe so you can see the process if you want.)
I hope this helps, please feel free to let me know if you have other questions!