This recipe couldn’t be easier or more of a crowd pleaser. Also, they are pretty darn good for you, and most-everyone loves that, right?
The maple syrup gives the sweet potatoes a delicate candy crunch making them a perfect stand-in for the sticky-sweet traditional version of “candied yams”.
These will be served at our Thanksgiving table this year due to the major ease-factor; and because they’re such a cinch to pull together, I’ll probably make them a few more times between now and then as well.
Roasted Maple Glazed Sweet Potatoes
- 4 medium sized sweet potatoes (about 1 lb)
- 2 tablespoons olive oil or liquid coconut oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons maple syrup
Preheat your oven to 400°F. While your oven is preheating, peel the sweet potatoes and then cube them into about 1-inch-wide, even pieces. I do this by halving the sweet potato lengthwise, and then halving again lengthwise, and then finally cubing them. Place cut potatoes into a large bowl.
In a smaller bowl, whisk (or use a fork) together the olive oil, vanilla extract, salt and maple syrup. Toss into the cubed sweet potatoes using clean hands to completely cover each piece. Spread into an even layer in a shallow roasting pan or jelly-roll pan and bake for 45 minutes, without touching!, or until tender. Use a flat metal spatula to remove the potatoes from the baking pan and serve immediately.
See?! Super easy. Make them soon…