Flavorful Maple Roasted Sweet Potatoes
Sweet potatoes roasted to golden perfection with maple syrup and cinnamon, finished with optional candied nuts—a quick, fiber-rich, plant-based side packed with flavor and nutrition.
Equipment
- large baking sheet
- Parchment Paper or Aluminum Foil
- 1 Mixing Bowl
- Measuring cups and spoons
- Spatula or Tongs
Ingredients
- 2 lbs sweet potatoes cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp pure maple syrup
- ½ tsp ground cinnamon
- Chopped candied pecans or walnuts optional, for garnish
Instructions
- Preheat & Prepare Pan: Preheat your oven to 425°F (220°C) to ensure even roasting. Line a large baking sheet with parchment paper or aluminum foil, then lightly grease with nonstick cooking spray to prevent sticking and make cleanup effortless.
- Coat Sweet Potatoes: Place the cubed sweet potatoes in a large mixing bowl, drizzle with olive oil, and sprinkle kosher salt. Toss thoroughly with a spatula or your hands until each cube is evenly coated, ensuring consistent roasting and maximum flavor.
- Arrange for Roasting: Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving small spaces between pieces. This prevents steaming and allows each piece to develop golden, caramelized edges while roasting.
- Initial Roast: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20 minutes. Halfway through, use a spatula or tongs to gently stir the cubes so they cook evenly and develop a beautiful roasted color on all sides.
- Prepare Maple Cinnamon Glaze: While the sweet potatoes roast, combine pure maple syrup and ground cinnamon in a small bowl. Mix well until smooth, creating a sweet, aromatic glaze that will enhance both flavor and appearance.
- Glaze & Return to Oven: Remove the baking sheet from the oven and pour the maple-cinnamon mixture over the sweet potatoes. Stir gently to coat each cube evenly, then return to the oven for an additional 5–10 minutes, checking at 5 minutes for desired crispiness.
- Serve & Garnish: Transfer the roasted sweet potatoes to a serving bowl or platter. Optionally, sprinkle with chopped candied pecans or walnuts for a crunchy, nutty finish. Serve immediately while warm to enjoy the full depth of flavors.
Notes
- Sweet potatoes can be peeled or left unpeeled depending on preference; the skin adds fiber and texture.
- Cut sweet potatoes into uniform 1-inch cubes for even roasting and caramelization.
- Adjust maple syrup quantity for desired sweetness; a lighter drizzle keeps it less sugary.
- For extra crunch, toast candied nuts lightly in a dry pan before garnishing.
- Check sweet potatoes at 5 minutes during the second roast to avoid overcooking or burning.