Ingredients
- Sweet Potatoes: 3 pounds, peeled and cut into 1-inch cubes. Choose firm sweet potatoes, preferably garnet or jewel varieties for their sweetness and vibrant color.
- Olive Oil: 3 tablespoons. Extra virgin olive oil adds a fruity flavor and helps the sweet potatoes roast beautifully, preventing them from drying out.
- Maple Syrup: 1/4 cup, pure maple syrup. Real maple syrup is crucial for the distinct maple flavor and natural sweetness; avoid pancake syrup which is often corn syrup-based.
- Dijon Mustard: 1 tablespoon. Dijon mustard adds a subtle tang that balances the sweetness of the maple syrup and enhances the savory notes.
- Apple Cider Vinegar: 1 tablespoon. Vinegar provides acidity, which further cuts through the sweetness and adds complexity to the glaze.
- Salt: 1 teaspoon, or to taste. Salt enhances all the flavors and is essential for bringing out the best in the sweet potatoes and glaze.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor.
- Optional Garnishes: Chopped fresh parsley, pecans, or a sprinkle of cinnamon for added flavor and visual appeal.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into uniform 1-inch cubes. Consistent size ensures even roasting. Place the cubed sweet potatoes in a large bowl.
- Toss with Olive Oil, Salt, and Pepper: Drizzle the olive oil over the sweet potatoes. Sprinkle with salt and black pepper. Toss everything together using your hands or a spatula until the sweet potatoes are evenly coated with oil and seasonings.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the potatoes instead of roasting them. If necessary, use two baking sheets. Roast in the preheated oven for 20 minutes.
- Prepare Maple Glaze: While the sweet potatoes are roasting, prepare the maple glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar until well combined.
- Glaze Sweet Potatoes: After 20 minutes of roasting, remove the baking sheet from the oven. Pour the maple glaze evenly over the sweet potatoes. Toss gently to coat all sides of the sweet potato cubes with the glaze.
- Continue Roasting: Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork and nicely caramelized and slightly browned around the edges. Keep an eye on them during the last 10 minutes to prevent burning, especially if your oven tends to run hot.
- Rest and Serve: Once roasted, remove the baking sheet from the oven and let the sweet potatoes rest for a few minutes. This allows the glaze to thicken slightly and the flavors to meld.
- Garnish (Optional): If desired, garnish with chopped fresh parsley, pecans, or a sprinkle of cinnamon before serving. Serve hot as a side dish or main course.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 6g