Roasted Sweet Potatoes With Spiced Maple Glaze
3.9
(14)
The ideal roasted sweet potatoes are tender but not mushy, browned and caramelized but not charred, and just really tasty. Meet my favorite easy way to get there. Roasting at a lower temperature makes root vegetables get steamy and soft; here we roast at a more aggressive heat to help the sweet potatoes brown (which means more flavor) and cook quicker (which means dinner, faster). Be sure to cut the sweet potatoes into even pieces so they all cook at the same rate. I like to use a metal fish spatula for tossing—these get under the potatoes easily without squeezing or squishing them the way tongs would. You’ll toss the sweet potatoes with oil and salt before roasting on a parchment-lined baking sheet, but the remaining seasonings are added after cooking, which keeps the spice flavors fresh and bright and prevents them from burning. These roasted sweet potatoes will have a noticeable shimmery slick of maple syrup on every bite; they’re ideal for serving alongside roast chicken or pork—or a classic Thanksgiving turkey.
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Recipe information
Total Time
40 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°. Peel 2 lb. sweet potatoes (3–4 large), then slice crosswise ¾"–1"-thick and cut into ¾"–1" pieces. (You want them to be all about the same size so they cook evenly.) Transfer to a large bowl and add ¼ cup extra-virgin olive oil and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; toss to coat. Transfer sweet potatoes to a parchment-lined baking sheet, spreading out evenly; reserve bowl.
Step 2
Roast sweet potatoes, tossing occasionally with a metal spatula, until browned and fork-tender, 20–25 minutes.
Step 3
Meanwhile, whisk 3 Tbsp. pure maple syrup, 1 tsp. crushed red pepper flakes, 1 tsp. freshly ground black pepper, and 1 tsp. ground cinnamon in reserved bowl.
Step 4
Transfer roasted sweet potatoes to bowl with spice mixture and toss to coat.
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Reviews (14)
Back to TopDitto on the others who noted your inconsistent directions re: salting. Those inconsistencies are concerning for those of us who want to get it right the first time.
Barbara
Atlanta
1/24/2023
This was a nice accompaniment to grilled pork chops. I liked the warmth of the spices - enough to be interesting, but not enough to overpower the dish. The directions were unclear, so I compromised on when to add the salt and other ingredients. I added all spices halfway through the cooking. Next time I will just add them in the beginning because it didn’t make a bit of difference. I’d give this four stars if the directions had been easier to follow.
MaryO
Southwest Florida
10/30/2022
Do you salt before or after roasting? Conflicting directions!!
Bebe
New Orleans
10/5/2022
The description says NOT TO SALT before roasting or it will draw out the moisture and affect browning. THEN the recipe says to season before roasting with salt. What else might be wrong here?
Anonymous
Denver CO
10/1/2022
Made this recipe as written. It’s my new favorite sweet potato dish.
Joyce
12/24/2023
I made this dish, and it turned out beautifully. I did make some changes: 1) Oven was 425. Cooked for 30 min, tossing at the 20 min mark. 2) I tossed the cut potatoes in salt and oil and they are perfectly roasted. I peeled and cut them as directed. 3) I prefer my sweet potatoes savory over adding any sugar, so I omitted the maple syrup. If anyone is questioning the salt, it seems to be fine at the beginning - these are crispy/tender.
Amy H
Madison, WI
1/26/2023
Super yummy
Me
11/7/2022
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