This is a Southern soul food dish that is simple to make and so satisfying. Making this is more of an old-school process than an exact recipe; we have made rough suggestions but follow your instincts and taste as you go. 






Skill level

Average: 3.8 (21 votes)


  • 4 sweet potatoes
  • 2 tsp salt
  • 120 g brown sugar
  • 150 g unsalted butter
  • ½ cup maple syrup

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat your oven to 200°C.

Place your unpeeled sweet potatoes into a small-sized baking tray, then bake for an hour, or until soft.  Remove from the oven and allow to cool, leaving your oven at 200ºC.

When cool, peel the sweet potatoes and discard the skins. 

Slice into 2.5 cm-thick rounds, place on a baking tray and lightly sprinkle with salt.

Next, sprinkle the slices generously with brown sugar and dot with butter.  

Roast in the oven for 40 minutes at 200°C, or until the edges of the sweet potato start to get dark and interesting.

Remove from the oven and drizzle generously with maple syrup until there is a 1.25 cm of syrup in the bottom of a small baking dish. Return to the oven for 15 minutes, using a spoon to baste the sweet potato every 5 minutes with the maple syrup.

Serve in the baking dish for full effect.


Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Merryl Batlle. 


This recipe was published in Temples of BBQ, by Lance Rosen (, hbk, $49). Read our review here


This is part of our Ultimate BBQ series. For recipes, our guide to American BBQ and tips on smoking, head here.