Maple Glazed Sweet Potatoes
Delightfully sweet and warmly spiced, these Maple Roasted Sweet Potatoes combine simple ingredients for an effortless yet flavorful side dish. With a crisp exterior and tender inside, this vegan-friendly recipe suits any occasion and complements a wide range of main courses.
Equipment
- 1 Large Baking Sheet
- 1 sheet parchment paper or aluminum foil
- 1 medium mixing bowl
- Nonstick cooking spray (as needed)
- Measuring spoons (set of 1 tsp and 1 tbsp)
Ingredients
- 2 pounds sweet potatoes peeled or unpeeled, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- Optional: chopped candied pecans or walnuts for garnish
Instructions
- Prepare the Oven and Baking Surface: Preheat your oven to 425°F (220°C). Line a large baking tray with parchment paper or aluminum foil to prevent sticking, then lightly spray the surface with a nonstick cooking spray to ensure easy cleanup and flawless roasting.
- Coat the Sweet Potatoes: Place the diced sweet potatoes on the prepared baking tray. Drizzle with olive oil and sprinkle the kosher salt over them. Toss gently using your hands or a spatula until each cube is thoroughly coated in oil and seasoning. Arrange the sweet potatoes in a single, even layer without overlapping, which helps them roast evenly and develop a nice crisp.
- Initial Roasting Phase: Slide the tray into the preheated oven and roast for about 20 minutes. This first phase allows the sweet potatoes to soften on the inside while starting to caramelize on the edges.
- Prepare the Maple-Cinnamon Glaze: While the potatoes roast, whisk together the pure maple syrup and ground cinnamon in a small bowl until fully combined. This sweet and fragrant glaze will add a delightful finish.
- Glaze and Finish Roasting: Remove the baking tray from the oven carefully. Drizzle the maple-cinnamon mixture evenly over the sweet potatoes. Using a spatula, toss the cubes gently to coat them with the glaze and redistribute them evenly across the tray. Return the tray to the oven and continue roasting for another 5 to 10 minutes, depending on your preferred crispiness. Stir halfway through to ensure all sides are nicely roasted.
- Serve and Garnish: Once golden and tender, take the sweet potatoes out of the oven. Transfer them to a serving dish and, if desired, sprinkle chopped candied pecans or walnuts on top for a crunchy, sweet contrast. Serve immediately and enjoy!
Notes
- Peeling Option: The sweet potato skin is edible and packed with nutrients, so peeling is optional and based on personal preference. Leaving the skin on adds texture and fiber.
- Roasting Tips: For best results, avoid overcrowding the baking sheet, as this can cause steaming instead of roasting. Use a large enough pan to keep cubes spaced apart.
- Storage: Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet to restore crispness.
- Nut-Free Variation: Omit the candied nuts or substitute with toasted seeds if you want to keep the recipe nut-free.
- Sweetness Adjustment: Adjust the amount of maple syrup according to your taste preferences, especially if you prefer a more subtle sweetness.
