A little sweet, a little spicy, these roasted sweet potatoes are lightly tossed in maple syrup and cinnamon for a tasty fall side dish that is a huge hit with the family!
With the addition of the maple syrup and cinnamon glaze, this simple sweet potato dish is transformed into something sublime! As a maple syrup fan, I am particularly partial to using grade B maple syrup, with it’s dark, rich flavor, it adds a deep, caramel-like flavor to both sweet and savory recipes. If you don't have maple syrup, this recipe is just as scrumptious and satisfying by substituting honey for the maple!
Maple Cinnamon Roasted Sweet Potatoes
2 large sweet potatoes
1-2 tablespoons of maple syrup
1 tablespoon coconut oil, melted
1 teaspoon cinnamon
½ teaspoon salt
Preheat the oven to 375 degrees
Peel the sweet potatoes, then cut them up into chunks, approxmiately bite-sized
In a large bowl, lightly whisk together the maple syrup, cinnamon and melted coconut oil and salt
Now, add the sweet potatoes chunks, and toss thoroughly until all the pieces are coated evenly
Arrange the sweet potatoes on a large rimmed baking pan, lined with baking parchment, making sure they are evenly spaced and not overcrowded (use two baking pans if needed)
Bake for 25-30 minutes, turning the sweet potatoes once at the halfway point
The sweet potatoes will be ready to serve when they are soft in the centers, and the maple syrup has been allowed to caramalize and turn crispy around the edges