Make the best roasted sweet potatoes for your holiday table or weeknight dinner. These potatoes get crispy edges and tender centers, coated in a simple, flavorful maple-brown sugar glaze.
Author:Claire
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 large sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup chopped pecans for topping
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the cubed sweet potatoes with the olive oil, cinnamon, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
Roast for 20 minutes.
While the potatoes roast, whisk together the maple syrup and brown sugar in a small bowl until combined.
Remove the baking sheet from the oven. Drizzle half of the maple-brown sugar glaze over the potatoes and gently toss them on the pan.
Return the potatoes to the oven and roast for another 10 to 15 minutes, or until the edges are caramelized and the potatoes are tender when pierced with a fork.
Remove from the oven. Drizzle the remaining glaze over the hot potatoes and toss lightly.
If using, sprinkle with chopped pecans immediately. Serve warm as an easy sweet potato side dish.
Notes
For extra crispy sweet potatoes, ensure your oven is fully preheated and avoid stirring the potatoes too often during the first 20 minutes of roasting.
If you prefer a less sweet flavor, reduce the brown sugar to 3 tablespoons and use only 2 tablespoons of maple syrup.
These roasted sweet potatoes pair well with savory mains for Thanksgiving or Christmas dinner.