My sweet aunt shared her holiday secret with me and it never disappoints. You only need 3 ingredients to make this perfect side.

This oven baked 3-ingredient rum glazed sweet potatoes recipe is one my sweet aunt shared with me years ago as her holiday secret. It’s the kind of side dish that quietly steals the show at the table—simple, cozy, and just a little bit special. You only need sweet potatoes, dark rum, and brown sugar to make a glossy, sticky glaze that caramelizes right in the oven. It’s perfect for busy holiday cooking because you can toss it together in minutes, slide it into the oven, and let that warm, boozy-sweet aroma fill the house.

Serve these rum glazed sweet potatoes alongside roasted turkey, ham, or pork loin for a festive meal. They’re also wonderful with simple baked chicken or a pan of meatloaf on a regular weeknight when you want something a little extra. Add a crisp green salad or steamed green beans to balance the sweetness, and a basket of warm rolls or cornbread to soak up any extra glaze on the pan. For a more casual gathering, you can even serve them straight from the foil-lined baking sheet in the center of the table so everyone can help themselves.

Servings: 4–6

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil, making sure the foil comes up the sides a bit to catch the glaze.

Peel the sweet potatoes and cut them into roughly 1-inch chunks so they cook evenly. Spread the chunks in a single layer on the foil-lined baking sheet.

In a small bowl or measuring cup, whisk together the dark rum and dark brown sugar until the sugar is mostly dissolved and you have a syrupy mixture. It will still be a little grainy, and that’s fine.

Pour the rum and brown sugar mixture evenly over the sweet potato chunks on the baking sheet. Use clean hands or a spatula to toss everything together right on the pan, making sure each piece is coated. Spread the sweet potatoes back into a single layer so they roast instead of steam.

Place the baking sheet on the middle rack of the preheated oven. Bake for 25 minutes, then carefully pull the pan out and use a spatula to gently flip and stir the sweet potatoes so they cook and caramelize evenly in the glaze.

Return the pan to the oven and continue baking for another 15–20 minutes, or until the sweet potatoes are tender all the way through when pierced with a fork and the glaze on the foil looks thick, sticky, and dark brown around the edges.

If you’d like a deeper caramelization, you can turn the oven to broil for the last 2–3 minutes, watching closely so the sugars don’t burn. The sweet potatoes should look glossy and slightly charred on some edges, with a sticky dark brown rum glaze clinging to the chunks and pooling on the foil.

Remove the pan from the oven and let the sweet potatoes sit for 5 minutes. The glaze will thicken a bit more as it cools. Use a spatula to gently loosen the caramelized edges from the foil and transfer the sweet potatoes and any extra glaze to a serving dish. Serve warm.

If you’re cooking for kids or anyone avoiding alcohol, you can swap the rum for an equal amount of apple juice or apple cider; you’ll lose the rum flavor but still get a lovely sweet glaze. For a slightly less sweet version, reduce the brown sugar to 1/4 cup and add an extra splash of rum to keep the glaze loose. If you like a little spice, sprinkle a pinch of ground cinnamon or nutmeg over the coated sweet potatoes before baking (this technically adds more ingredients, but it’s an easy way to dress it up when you’re not strictly sticking to the 3-ingredient idea). For crispier edges, spread the sweet potatoes out so there’s space between the pieces and avoid crowding the pan. Line the baking sheet well with foil to make cleanup easier—sugar and rum can burn onto bare pans. Food safety notes: the alcohol in the rum will mostly cook off in the oven, but trace amounts can remain; anyone who must avoid alcohol completely should use a non-alcoholic swap. Be careful when opening the oven and stirring the sweet potatoes, as the hot glaze can bubble and splatter. Always let the pan rest briefly after baking so the molten sugar has a chance to settle and thicken before serving.