Name: Viral Maple Cinnamon Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups sweet potatoes, peeled and cut into bite-sized cubes (600 g); 2 tbsp olive oil (30 ml); 3 tbsp pure maple syrup (60 g); 1 tsp ground cinnamon (3 g); ½ tsp garlic powder (1.5 g); ½ tsp smoked paprika (1 g); ¾ tsp kosher salt (4 g); ¼ tsp black pepper (0.5 g); 1 tbsp pure maple syrup (20 g); 1 tbsp melted butter (14 g); ½ tsp ground cinnamon (1.5 g); 1 tsp fresh orange juice (5 ml); ½ cup pecans, roughly chopped (55 g); 2 tbsp dried cranberries (20 g); 1 tbsp fresh parsley, chopped (4 g); 1 tsp fresh thyme leaves (1 g)

Description

Tender roasted sweet potatoes coated in warm maple cinnamon flavours with garlic, smoked paprika, and a silky maple glaze. Toasted pecans, dried cranberries, fresh parsley, and thyme add a delicious mix of sweet, savoury, nutty, and aromatic flavours.

Ingredients

For the Roasted Sweet Potatoes:

4 cups sweet potatoes, peeled and cut into bite-sized cubes (600 g)

2 tbsp olive oil (30 ml)

3 tbsp pure maple syrup (60 g)

1 tsp ground cinnamon (3 g)

½ tsp garlic powder (1.5 g)

½ tsp smoked paprika (1 g)

¾ tsp kosher salt (4 g)

¼ tsp black pepper (0.5 g)

For the Maple Cinnamon Glaze:

1 tbsp pure maple syrup (20 g)

1 tbsp melted butter (14 g)

½ tsp ground cinnamon (1.5 g)

1 tsp fresh orange juice (5 ml)

For the Topping:

½ cup pecans, roughly chopped (55 g)

2 tbsp dried cranberries (20 g)

1 tbsp fresh parsley, chopped (4 g)

1 tsp fresh thyme leaves (1 g)

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Place the cubed sweet potatoes in a large bowl. Add the olive oil, maple syrup, cinnamon, garlic powder, smoked paprika, kosher salt, and black pepper. Toss thoroughly until evenly coated.

3. Spread the seasoned sweet potatoes over the prepared baking sheet in a single layer, leaving a little space between the pieces.

4. Roast for 30–35 minutes, turning the sweet potatoes halfway through cooking, until tender in the centre with deeply golden, caramelised edges.

5. While the sweet potatoes roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently. Remove from the heat and set aside.

6. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, and fresh orange juice until smooth and well combined.

7. Remove the roasted sweet potatoes from the oven while they are still hot. Drizzle the maple cinnamon glaze over them and gently toss until evenly coated.

8. Scatter the toasted pecans and dried cranberries over the glazed sweet potatoes.

9. Finish with the fresh parsley and thyme.

10. Serve warm while the edges are caramelised and the pecans are crisp.

Notes

Cut the sweet potatoes into similarly sized cubes so they cook at the same rate. Avoid overcrowding the baking sheet. Leaving space between the pieces helps the edges caramelise. Turn the sweet potatoes halfway through roasting for more even browning. Toast the pecans over medium-low heat and stir frequently because they can brown quickly. Add the glaze while the sweet potatoes are still hot so it coats the warm surfaces evenly. Add the pecans and cranberries just before serving to keep the topping crisp. Fresh sweet potatoes are recommended for the best roasted texture. Walnuts can be used instead of pecans and toasted in the same way. You can reduce the maple syrup in the glaze for a more savoury flavour. Prepare the seasoning mixture, glaze, and toppings ahead of time, but roast the sweet potatoes closer to serving. Store leftovers in an airtight container in the refrigerator and reheat until warmed through. Keep extra pecans separate until serving. Serve alongside roasted chicken, turkey, other roasted vegetables, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American