Don’t let the name fool you: The sweet potato might be soft and creamy enough to be put in pies and called dessert, but it’s also a surprisingly nutritious, delicious vegetable. If you have yet to discover the heavenly taste of this cousin to the yam, brace yourself — and your taste buds — for a sweet potato recipe inspired by, Pumpkin ‘N Spice, that will delight your taste buds and feed that craving for a little sweetness.
Just the mention of sweet potatoes often conjures up images of baked sweet potatoes smothered in melted marshmallows, butter and sugar. If you’d prefer to nix the somewhat overwhelming syrup and relish the rich, wholesome deliciousness of the sweet potato itself, this is the recipe for you.
ALSO TRY: Bourbon pecan sweet potato casserole
If you’re on the fence about sweet potatoes — perhaps because the texture is slightly different than that of white potatoes — this recipe will convince you to jump right down and dig in. The combination of a crispy outside and a warm, soft inside, all roasted to perfection, may make you forget your manners, lick your fingers, scrape your plate clean, and go back for seconds!
Sweet potatoes are a welcome addition to any holiday gathering — but you don’t need a special occasion to serve them. This sweet, spicy version makes a tasty side for pork, beef, grilled chicken and fish. Serve these savory bites with over-easy or scrambled eggs for breakfast. Try tossing leftovers in a green salad with some feta cheese for a lunch you’ll eagerly await.
If you need further convincing, check out the sweet potato’s nutritional profile. Not only is it readily available,budget-friendly and delicious, but it’s also an excellent source of vitamin A (in the form of beta-carotene), vitamin C, potassium and the B vitamins. Mother Nature knew what she was doing when she created these powerhouse spuds!
Be warned, though. These tidbits of flavor are addictive — but don’t feel too guilty if you overindulge: They’re baked, not fried. Be ready to graciously accept praise from family and friends as you help them awaken a newfound love for sweet potatoes.>> Click here to jump straight to the recipe
Combine olive oil, maple syrup, cinnamon, salt and pepper
This is the dressing that coats your sweet potatoes before they roast. Flavors like cinnamon and maple are wonderful compliments to the potatoes.
Whisk ingredients together for roasted maple cinnamon sweet potatoes
Using a whisk helps to fully incorporate all ingredients with the oil, and rid your mixture of any lumps.
Toss sweet potatoes with sauce mixture
Be sure to coat all pieces entirely with the spice mixture. This not only provides flavor, but also keeps your precious sweet potatoes from drying out in the oven.
Transfer roasted maple cinnamon sweet potatoes to baking sheet
Spread spiced sweet potatoes in an even layer on a parchment-covered sheet pan. This allows the potatoes to cook evenly.
Bake– then garnish with fresh thyme
After removing from the oven, adding fresh herbs really liven up the dish. It also provides a nice pop of color.
Rich and savory comfort food!
This comfort food so tasty and good for you — and guilt-free!
How good do these sweet potatoes look just out of the oven?
So pretty and nutritious
These sweet, tasty bites are loaded with vitamins A, B5, B6 and are super high in carotenoids. To boot, they are also lower in calories that a white potato.
Enjoy these Roasted maple cinnamon sweet potatoes today!
Try them today for a comfort meal at home — or for a special occasion.
Roasted maple cinnamon sweet potatoes
Courses Side dishes
- 2 tablespoons olive oil
- 2-1/2 tablespoons maple syrup
- 2 teaspoons cinnamon
- Salt and pepper, to taste
- 3 large sweet potatoes, peeled and diced into 1-inch cubes
- Fresh thyme leaves for garnish
- Preheat oven to 400F.
- Lightly coat baking pan with nonstick cooking spray, or line with parchment paper. Set aside.
- In medium bowl, combine olive oil, maple syrup, cinnamon, salt and pepper.
- Add potatoes and toss to coat.
- Spread potatoes in an even layer onto prepared pan.
- Roast for 30–35 minutes, or until browned and crispy.
- Remove from oven and let cool for 5 minutes.
- Garnish with fresh thyme leaves.
- Serve immediately.
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