Okay, folks, let's talk roasted sweet potatoes! This isn’t just your average side dish—oh no, this is a flavor explosion waiting to happen. I developed this recipe after a particularly challenging week at work; it's my go-to for comfort and a little bit of self-care. Think of it as a hug in edible form. The subtle sweetness of the potatoes perfectly complements the rich maple syrup, resulting in a dish that's both satisfying and surprisingly elegant.
This recipe is incredibly versatile. It’s perfect for weeknight dinners or holiday gatherings—it always impresses! I've even used these roasted sweet potatoes as a base for a delicious chili, adding a touch of sweetness and texture. The possibilities are truly endless. I even have a friend who puts them on top of her morning yogurt... it is a bit weird but good for her!
Required Equipments
- Baking sheet
- Large bowl
- Whisk
- Potato masher (optional)
- Measuring cups and spoons
Roasted-Sweet-Potatoes-with-Maple-Syrup
This recipe for roasted sweet potatoes with maple syrup is simple, delicious, and perfect for any occasion. The sweetness of the potatoes combines beautifully with the rich maple syrup, creating a dish that's both comforting and elegant.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for even roasting!
- Wash and prep your sweet potatoes: Scrub those spuds clean! Then, cut them into roughly 1-inch cubes. Try to make them relatively uniform in size so they cook evenly. Smaller pieces will roast faster than larger ones. (Pro tip: I like to leave the skins on for extra fiber and nutrients—but you can peel them if you prefer!)
- Toss 'em: In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper. Make sure they are all coated nicely. You don’t want any dry patches!
- Spread them out: Arrange the sweet potatoes in a single layer on a baking sheet. Don’t overcrowd them; otherwise, they’ll steam instead of roast, and you'll end up with soggy potatoes instead of crispy ones!
- Roast those babies: Pop the baking sheet into the preheated oven and let them roast for about 25-30 minutes. Keep an eye on them—every oven is a little different—but they should be tender and slightly caramelized on the edges when done. You can check for doneness by easily piercing a piece with a fork.
- Maple magic: Once cooked, remove the baking sheet from the oven. Drizzle those gorgeous sweet potatoes with 2 tablespoons of maple syrup and gently toss to coat. I use real maple syrup—the kind with that amazing, rich flavor. Store-bought stuff lacks the oomph!
- Optional mash: If you like a bit of a smoother texture, you can lightly mash some of the sweet potatoes with a potato masher. This is entirely optional though! I sometimes leave some whole for texture and some mashed for a lovely contrast.
- Serve and enjoy: Let them cool slightly, then serve these sweet little beauties warm. They're amazing as a side dish, or you can use them as a base for other meals. Enjoy!
📝 Notes
- For extra flavor, try adding a pinch of cinnamon or nutmeg.
- If using smaller sweet potatoes, reduce the cooking time slightly.
- Don't be afraid to experiment with different spices!
🍎 Nutrition
Calories: 200 kcal
Protein: 2 g
Fat: 5 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 20 mg
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