Looking for an easy fall side dish that packs a big flavor punch? I've got a recipe for you today that will do just that! Sweet potatoes are an excellent fall veggie. Not only are they inexpensive, they are full of vitamins and minerals, an excellent source of carbohydrates, and in my opinion down right delicious. Most of the time, I simply roast my sweet potatoes with some olive oil, salt, pepper, and maybe some chili powder, but if you want to kick it up a notch, try these maple roasted sweet potatoes.
These maple roasted sweet potatoes are mainly babysat by the oven making your house smell delicious. The only thing you have to do is cut them and sprinkle some yummies on them, which only takes a few minutes.
Pretty soon your senses will be swept away into a Maple Fall fairy land, where you are frolicking in the middle of a pumpkin patch, drinking hot apple cider, with the faint smell of a bonfire in the distance.
Ok maybe not, but yeah, these sweet potatoes do smell really good.
I like these simple sweet potatoes because they are easy enough for a weeknight meal, but tasty enough for guests or Thanksgiving. I usually plan for a half a large sweet potato per person, so for the four of us, I used two large sweet potatoes and had plenty! If you are making them for a crowd, obviously double or triple the batch. Make sure to use a much larger dish though because you want them to be mostly in a single layer so they roast and don't steam.
That oven really does something pretty special to the sweet potatoes, doesn't it? Roasting is my favorite way to cook vegetables.
Maple roasted sweet potatoes
- 2 large sweet potatoes about 5 cups, peeled and cubed in 1 inch cubes
- 3 tbsp butter or butter substitute
- ½ tsp salt
- 1 tsp cinnamon
- 2 tbsp maple syrup
- Preheat oven to 350 degrees.
- Place cubed sweet potatoes in a baking dish in a single layer.
- Add butter and stir to coat.
- Roast for about 35 minutes or until tender, but with a small "bite" to them.
- Stir in cinnamon and maple syrup until evenly coated.
- Raise heat to 425 degrees and roast for another 5-10 minutes until potatoes have reached desired tenderness and the "sauce" is thick and syrupy.