Roasted Sweet Potatoes Maple (Printable version)
Sweet potatoes roasted and glazed with maple syrup, finished with crunchy pecans and warm spices.
# What you need:
→ Vegetables
01 - 1.2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze & Flavorings
02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cinnamon
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Topping
07 - ½ cup pecan halves, roughly chopped
08 - 1 tbsp fresh parsley, chopped
# How To:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and 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.
05 - Scatter the chopped pecans over the sweet potatoes and roast for an additional 8–10 minutes, until the potatoes are tender and the pecans are toasted.
06 - Remove from the oven and transfer to a serving platter. Garnish with fresh parsley, if desired. Serve warm.
# Expert Advice:
01 -
- The maple caramelization creates these irresistible sticky edges that everyone fights over at the table
- These potatoes reheat beautifully for lunch the next day, if they even last that long
02 -
- Dont crowd the pan too much or the potatoes will steam instead of roast, and you want those caramelized edges
- The maple syrup can burn if left too long, so keep an eye on things during those last few minutes with the pecans
03 -
- Use your hands to toss everything together, you can feel where the coating needs to be more even
- Let the pan cool for just a couple of minutes before serving so the maple syrup can set slightly