This dish brings together tender, caramel-browned chunks of sweet potato coated in a shimmering spiced maple glaze. The high heat roasting helps the sweet potatoes develop golden edges and concentrated flavor, while a final drizzle of maple syrup, cinnamon and red pepper flakes elevates them from simple to special. Whether you’re serving roast chicken or turkey, this side will shine.

Why You’ll Love This Recipe

• The high-temperature roast gives you beautifully browned, slightly crisped edges with a soft interior — a perfect contrast.
• The maple glaze adds a natural sweet note, balanced by a hint of heat from crushed red pepper and warm depth from cinnamon.
• It’s easy to prep, mostly hands-off once the sweet potatoes are in the oven, making it great for weeknight sides or holiday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb (about 3-4 large) sweet potatoes, peeled and cut into 1-inch chunks
• ¼ cup extra-virgin olive oil
• 2 tsp kosher salt (or 1¼ tsp if using Morton)
• 1 tsp freshly ground black pepper
• 3 Tbsp pure maple syrup
• 1 tsp crushed red pepper flakes
• 1 tsp ground cinnamon

Directions

1. Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper.
2. Peel the sweet potatoes and cut into roughly 1-inch pieces so they all roast evenly.
3. In a large bowl, toss the sweet potato chunks with the olive oil, salt and black pepper until well coated.
4. Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure pieces are not overcrowded.
5. Roast for about 20-25 minutes, stirring once halfway through, until the sweet potatoes are tender when pierced with a fork and have nicely browned edges.
6. Remove from the oven. While still hot, drizzle the maple syrup over the sweet potatoes, then sprinkle with the red pepper flakes and cinnamon. Toss gently to coat evenly.
7. Serve immediately for best texture and flavor.

Servings and timing

Serves: 4-6 as a side dish
Total time: about 30 minutes (10 minutes prep + 20-25 minutes roasting)
Active cooking time: ~10 minutes

Variations

• If you prefer a milder dish, reduce the crushed red pepper flakes to ½ tsp or omit entirely.
• Swap the olive oil for melted butter for a richer version.
• Add fresh chopped herbs (such as parsley or thyme) after roasting for a bright finish.
• Sprinkle chopped toasted pecans or walnuts just before serving to add crunch and nutty flavor.
• For extra depth, you could add ½ tsp ground nutmeg or ¼ tsp ground allspice along with the cinnamon.

Storage/Reheating

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, spread the sweet potatoes on a baking sheet in a single layer and warm in a 375 °F (190 °C) oven for about 10-12 minutes until heated through and edges are crisp again. Avoid microwave reheating if you want to preserve texture.
• If you’d like to prepare ahead, you can roast the sweet potatoes, then store them unglazed. When ready to serve, reheat and add the maple-spice glaze just before serving.

FAQs

What kind of sweet potatoes should I use?

Choose firm sweet potatoes without soft spots or sprouting. When peeled and cut, they should hold their shape during roasting. Different varieties may cook slightly differently, so aim for similar-sized pieces.

Can I leave the skin on the sweet potatoes?

Yes — if you prefer, you can leave the skin on. Just be sure to scrub well and cut the potatoes into even chunks so they cook evenly. The skin adds texture and nutrients.

Why roast at a high temperature instead of a lower one?

Roasting at a higher temperature helps develop caramelization and browning on the outside of the sweet potatoes, enhancing flavor and texture. Lower temps tend to make root vegetables mushy and pale.

Can I make this gluten free or vegan?

Yes — this recipe is naturally gluten free and vegan as written (using olive oil, maple syrup and seasonings). No adjustments required for those dietary preferences.

Can I double or halve the recipe?

Absolutely. Just adjust the ingredient quantities proportionally and make sure your baking sheet isn’t overcrowded — roasting in a single layer is key.

It seems a bit spicy — can I reduce the heat?

Yes — simply reduce the crushed red pepper flakes from 1 tsp to ½ tsp or omit entirely. The cinnamon remains for warmth without adding heat.

Can I prepare this ahead of time?

You can roast the sweet potatoes ahead, but for best texture, add the glaze just before serving. Re-crisp the potatoes in the oven when reheating, then toss with glaze at the end.

What should I serve this with?

This side pairs beautifully with roast chicken, turkey or even grilled fish. Its sweet-and-savory balance complements many mains.

My sweet potatoes browned too quickly on the edges — what did I do wrong?

If edges are browning too fast, it may be your pieces are too small or your oven temperature is a bit hot. Ensure pieces are uniformly ~1-inch, stir halfway through roasting, and if needed, reduce the temp slightly to 400 °F (200 °C).

Can I add other vegetables to the pan?

Yes — you could roast carrots or parsnips alongside the sweet potatoes, but note they may have different cook times. Cut into similar sizes and monitor for even doneness.

Conclusion

This roasted sweet potato recipe delivers a beautifully caramelized side dish with the cozy warmth of cinnamon, the sweet gloss of maple syrup and a gentle kick of pepper. With minimal ingredients and fuss, you’ll have a dish that elevates a regular meal into something special — perfect for weeknights or holidays alike.

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