Roasted Sweet Potatoes Maple (Printable version)
Sweet potatoes roasted with maple glaze and toasted pecans deliver a perfect balance of sweetness and crunch.
# What you need:
→ Vegetables
01 - 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze & Oil
02 - 3 tablespoons olive oil
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon apple cider vinegar
→ Seasonings
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon freshly ground black pepper
→ Nuts
08 - 1/2 cup pecan halves, roughly chopped
# How To:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, maple syrup, apple cider vinegar, salt, cinnamon, and black pepper until evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through, until tender and lightly caramelized.
05 - While sweet potatoes roast, toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Set aside.
06 - In the last 5 minutes of roasting, sprinkle toasted pecans over sweet potatoes and return to oven.
07 - Remove from oven, toss gently, and serve warm.
# Expert Advice:
01 -
- The edges get sticky and almost burnt while the centers stay creamy, which is the exact texture I chase in roasted vegetables.
- You can prep everything in the same bowl you use for mixing, so cleanup is almost suspiciously easy.
02 -
- The vinegar will smell sharp when it first hits the hot oven, this is normal and temporary.
- If your potatoes are not caramelizing, your pan is too crowded or your oven runs cool, trust your eyes over the timer.
03 -
- Peel the potatoes completely, the skin gets tough and leathery at this high heat.
- If your maple syrup has been in the pantry forever, check that it has not crystallized before measuring.