Roasted sweet potatoes are a healthier side dish for dinner or Thanksgiving. Diced sweet potatoes are covered in a delicious marinade of olive oil, real maple syrup, spices, cinnamon and roasted to perfection in the oven.
ROASTED SWEET POTATOES
I can’t believe Thanksgiving is two weeks away! If you’re anything like me then you are probably making some type of Thanksgiving day menu plan. One of the most popular dishes is the sweet potato casserole. Creamy, buttery smashed sweet potatoes with a sweet crumbly pecan topping. It’s hands down, my favorite dish at Thanksgiving.
Sometimes I just want a light sweet potato dish that still has that sweet & buttery flavor reminiscent of the classic indulgent sweet potato casserole. These roasted sweet potatoes are just that!
They taste like the classic casserole but made much healthier. I cook these for a side dish for dinner all time, and they always seem to make an appearance at all our Holiday dinners.
These roasted sweet potatoes have a subtle hint of maple and cinnamon. Which by the way is one of my new favorite combos. They’re sweet, salty, buttery (but without the butter!), and loaded with flavor in each bite.
Be sure and use pure maple syrup. It does make a difference. Plus, with some of the leftover maple syrup make these pumpkin doughnut glazed muffins.
Tips for making Roasted Sweet Potatoes
The recipe as written makes enough for 5 people as a side dish. If you want to double it, I would suggest using two different cookie sheet pans and NOT trying to squish a double recipe on one cookie sheet pan.
When you lay the potatoes on the cookie sheet you will want to make sure that they are not touching. If they are touching and too close together they will end up steaming in the oven (which yields a soft potato) rather than roasting in the oven (which yields that crunchy exterior).
Cut the potatoes small. I aim to cut into 1/2″ chunks. You don’t have to measure or anything, you just want to make sure they are not huge chunks or else they will not cook in the time listed.
Recipe calls for 2 very large sweet potatoes but if yours are smaller, then you will want to use 3 or 4 of them.
I always use extra light virgin olive oil because there is no strong flavor to it.
- 2 large sweet poatoes (peeled and cut small)
- 1 1/2 tablespoons olive oil
- 2 tablespoons pure maple syrup (NOT pancake syrup)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Heat oven to 425 degrees. Prepare a cookie sheet by lining with parchment paper or tin foil, and spray it with cooking spray. You could also just spray the cookie sheet with cooking spray too.
Place cubed sweet potatoes into a mixing bowl. Drizzle the olive oil and maple syrup over top and then sprinkle the spices. Mix together until all sweet potato pieces are covered.
Dump onto the prepare cookie sheet and bake for 15-20 minutes, or until tender and slightly crispy. Stir the potatoes half way through cooking time.
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