Roasted Sweet Potatoes Maple (Printable Version)
Tender roasted sweet potatoes coated in a maple-pecan glaze with cinnamon and spices.
# What You Need:
→ Vegetables
01 - 1.2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Maple Pecan Glaze
02 - 3 tbsp unsalted butter (or coconut oil for vegan option)
03 - 1/4 cup pure maple syrup
04 - 1/2 cup pecan halves, roughly chopped
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp fine sea salt
07 - 1/4 tsp ground black pepper
→ Garnish
08 - 1 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread sweet potato cubes evenly on the prepared baking sheet.
03 - In a small saucepan over medium heat, melt the butter. Stir in maple syrup, pecans, cinnamon, salt, and black pepper. Cook for 2 minutes, stirring constantly, until pecans are fragrant and mixture is glossy.
04 - Pour half of the maple pecan glaze over the sweet potatoes. Toss to coat evenly.
05 - Roast in the preheated oven for 25 minutes.
06 - Remove from oven, toss the sweet potatoes, then drizzle with the remaining glaze.
07 - Return to oven and roast for an additional 10 minutes, or until sweet potatoes are caramelized and tender when pierced with a fork.
08 - Transfer to a serving platter and garnish with chopped parsley, if desired. Serve warm.
# Helpful Tips:
01 -
- The glaze gets all bubbly and caramelized in the oven, creating these sticky, golden edges that are impossible to stop eating
- It comes together in under an hour but tastes like something that simmered all day
- The salty-sweet combo makes even vegetable skeptics go back for seconds
02 -
- Do not crowd your baking sheet or the sweet potatoes will steam instead of roast, losing that crispy edge magic
- The glaze thickens as it cools, so pour it while it is still warm and fluid
03 -
- Use real maple syrup, not imitation, because the flavor difference is massive
- Let the roasted sweet potatoes rest for 5 minutes before serving so the glaze sets slightly