Maple Roasted Sweet Potatoes
Equipment
Ingredients
- 2 large sweet potatoes
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the oven to 400º Fahrenheit (200ºC). Line a baking sheet with parchment paper for easy clean up.
- Rinse, peel and cut the sweet potatoes into small cubes (about 3/4-inch pieces)
- In a small bowl, mix the maple syrup, brown sugar, cinnamon and olive oil.
- Spread the sweet potatoes in a single layer on the baking sheet and pour the maple syrup mixture over them. Season lightly with salt and toss to coat.
- Roast in the oven, for 30 to 40 minutes or until tender and the edges are lightly brown, turning them with a spatula once during the cooking process.
- Remove from the oven and season with salt to taste. Serve warm.
Notes
- Sweet Potatoes: Choose firm, smooth-skinned potatoes. Orange-fleshed varieties (like Garnet or Beauregard) roast beautifully and become creamy inside.
- Cut sweet potatoes evenly: For best results.
- High heat is key: Roasting at high temperatures (400ºF or 200ºC)) promotes better browning and caramelization.
- Don't overcrowd the pan: Steam prevents crisping. Having room between pieces guarantees good air circulation and crispiness.
- Make Ahead: Cut and store raw sweet potatoes in water (in the fridge) up to 24 hours ahead. Dry thoroughly before roasting. You can also roast ahead of time and store in the fridge for about 3 days.
- Reheat: Reheat in a preheated 350°F. (165°C) oven or air fryer for best texture.They can also be reheated in the microwave.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 139 kcal, Carbohydrates: 19 g, Fat: 7 g, Sodium: 3 mg, Potassium: 45 mg, Sugar: 17 g, Vitamin A: 70 IU, Calcium: 27 mg
