Caramelized Maple Roasted Sweet Potatoes
Sweet and savory roasted sweet potatoes with maple caramelization.
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Rate this RecipeEquipment
- Oven
- Baking Sheet Lined with parchment paper for easy cleanup.
- Mixing Bowl
- Knife Sharp for even slicing.
Ingredients
- 1 pound purple sweet potatoes Can substitute with orange sweet potatoes.
- 2 tablespoon butter Use plant-based butter for vegan.
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 2 tablespoon maple syrup
- 0.25 cup vegetable broth
Step-by-Step Instructions
- Start by preheating your oven to 400°F (200°C). Wash and dry approximately 1 pound (450 grams) of purple sweet potatoes. Slice them into even-sized rounds, about ½ inch thick, to ensure uniform cooking. Place the slices in a large mixing bowl.
- Add 2 tablespoons (30 grams) of butter (or plant-based butter for a vegan option) to the bowl. Sprinkle in 1 teaspoon (2.5 grams) of cinnamon and ½ teaspoon (2.5 grams) of salt. Toss everything together until the sweet potato slices are evenly coated.
- Spread the seasoned sweet potato slices onto a baking sheet lined with parchment paper, making sure they’re in a single layer for even roasting. Place the sheet in the oven and roast for 20 minutes. Flip the slices halfway through to promote even caramelization.
- After 20 minutes, drizzle 2 tablespoons (30 ml) of maple syrup over the sweet potatoes and pour in ¼ cup (60 ml) of vegetable broth. Toss gently to coat the potatoes in the flavorful mixture. Return the baking sheet to the oven and roast for an additional 20 minutes, or until the potatoes are golden brown and tender.
- Once out of the oven, transfer the caramelized sweet potatoes to a serving dish. They’re best enjoyed warm and pair beautifully with roasted meats, hearty salads, or as part of a festive spread.
Notes
Avoid overcrowding the baking sheet to ensure proper caramelization. Use parchment paper for easy cleanup.