Roasted Maple Glazed Sweet Potatoes

Roasted Maple Glazed Sweet Potatoes

maple roasted sweet potatoes Allyson Kramer

 

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…

 

 

 

 

 

 

 

13 Responses to Roasted Maple Glazed Sweet Potatoes

  1. Love simple & tasty recipes! Candied yams are my fave, but after going vegan, they usually are off limits at gatherings because they’re swirling in marshmallows & uber amount of butter. This recipe, though, just lovely Allyson.

  2. You’re so smart to keep things simple at the holidays…easier to relax and sip warm spiked coffees and take embarrassing family photos. :)
    I’d love to try these in a skewered version, maybe with chunks of parsnips and such…so fun to munch syrupy skewered chunks. Thanks for the recipe!

  3. Yum!! My oven is broken (rental property…sigh) so I’ve been making do with boiled & mashed sweet potato. This sounds so good.

  4. FoodFeud says:

    I have been LOVING sweet potatoes recently! So perfect. I don’t usually add any sweetener – I actually like them a bit savory but I can’t deny the allure of a crunch…

  5. Sarojini says:

    These look beautiful!

  6. These look great and simple, thanks!

  7. Kate says:

    I’ll make these for Thanksgiving!

  8. Lope says:

    Oh wow, this is pefect. Just harvested sweet potatoes from my garden and looking for a nice, simple recipe so I can actually taste them. Glad I found this!

  9. Allison says:

    This looks and sounds phenomenal – I cannot wait to try! I love sweet potatoes, and don’t cook them as often as I should. They sound fool proof and delish :)

  10. Dina says:

    sounds like a great healthy side dish!

  11. diane says:

    I make savory roasted root veggies for holidays and everyone loves them. I think I am going to try this recipe instead tomorrow. Has anyone tried this with a combo of sweet potatoes, carrots, parsnips, onions? If so how was it?

  12. Melodie says:

    These are so delicious! I made them for Thanksgiving (our first vegan Thanksgiving) and these potatoes disappeared instantly. So easy and wonderful. Thank you for this recipe. We are making round 2 for Christmas!

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