Description
Tender and slightly crisp sweet potatoes roasted with olive oil, then drizzled with maple syrup and cinnamon for a cozy, flavorful side dish. Perfect for holidays or weeknight dinners.
Ingredients
- 2 lbs sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- Chopped candied pecans or candied walnuts, optional for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or foil. Grease lightly with nonstick spray.
- Spread the cubed sweet potatoes on the baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt.
- Roast for 20 minutes.
- While they roast, stir together the maple syrup and cinnamon in a small bowl.
- Remove the potatoes from the oven, drizzle with the maple mixture, and toss to coat. Spread them back into an even layer.
- Return to the oven for 5–10 minutes, stirring halfway through, until tender and lightly crisp.
- Transfer to a serving dish and garnish with candied pecans or walnuts, if desired. Serve warm.
Notes
- Add a pinch of cayenne pepper for a sweet-and-spicy kick.
- Toss with fresh rosemary before roasting for an herby flavor.
- Use toasted pumpkin seeds instead of candied nuts for crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for about 15 minutes to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 8g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
