Description
Maple Roasted Sweet Potatoes are a warm and comforting side dish featuring tender sweet potato cubes roasted to perfection with olive oil, cinnamon, and a delicious maple syrup glaze. Garnished with candied pecans or walnuts, this recipe adds a delightful sweet and savory touch to any meal.
Ingredients
Scale
Main Ingredients
- 2 lbs sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
Garnish
- Chopped candied pecans or candied walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or foil, then lightly grease it with nonstick cooking spray to prevent sticking.
- Coat Sweet Potatoes: Place the sweet potato cubes onto the prepared baking sheet. Drizzle with olive oil and toss the potatoes until they are evenly coated. Spread them out in a single layer, making sure the cubes are not touching. Sprinkle with kosher salt evenly over the potatoes.
- Initial Roasting: Place the baking sheet in the oven and roast the sweet potatoes for 20 minutes, allowing them to begin browning and softening.
- Prepare Maple Cinnamon Mixture: While the potatoes roast, stir together the pure maple syrup and ground cinnamon in a small bowl until well combined.
- Glaze Sweet Potatoes: Remove the baking sheet from the oven. Drizzle the maple cinnamon mixture evenly over the sweet potatoes. Stir gently to coat all the cubes and spread them back into an even layer on the pan.
- Final Roasting: Return the tray to the oven and continue baking for an additional 10 minutes. Stir halfway through this time to ensure even cooking and caramelization. Check at 5 minutes if you prefer less crispy potatoes.
- Serve and Garnish: Remove from the oven once the potatoes are tender and nicely caramelized. Transfer to a serving bowl or platter and garnish with chopped candied pecans or walnuts if desired. Serve immediately while warm.
Notes
- The combination of maple syrup and cinnamon creates a natural, rich sweetness that complements the earthy flavor of the sweet potatoes beautifully.
- For extra crispiness, ensure sweet potatoes are spread in a single layer and do not overlap on the baking sheet.
- Feel free to substitute candied pecans or walnuts with regular toasted nuts for a less sweet garnish.
- This recipe pairs wonderfully with roasted meats, poultry, or as a hearty vegetarian side dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 270 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4.6 g
- Protein: 2.4 g
- Cholesterol: 0 mg
