Anyone else obsessed with sweet potatoes?
I love them.
They are WAY easier to peel than butternut squash….
They look just as pretty…
And they taste just as delicious.
…when cooked in maple syrup.
Maple Roasted Sweet Potatoes
Recipe inspired by EatingWell
- 2.5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
What You Should Know
- This recipe makes 12 servings, although I think that’s stretching it because who is really only going to eat a 1/2 cup of sweet potato deliciousness? C’mon.
- Extra maple syrup can never hurt.
- If you prepare these a day early, you can just reheat at 350 degrees the next day for 15 minutes.
- If you need a side dish to bring along with you for holiday festivities this year, these are quick and easy. And a crowd pleaser!
- MOST IMPORTANTLY, do NOT put aluminum foil in your baking dishes when sticking these in the oven! I learned the hard way that the maple syrup will act like glue. Kitchen fail.
Oh, and one more thing. These taste best when shared amongst friends!
Questions of the Day: What’s your favorite way to eat potatoes? If it’s sweet potatoes, favorite way to cook em? Have you ever had a kitchen fail?