Roasted Sweet Potatoes With Spiced Maple Glaze
Tender roasted sweet potatoes tossed in a warm spiced maple glaze with cinnamon and crushed red pepper flakes. A perfect sweet-savory side dish for weeknights or holidays.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
Instructions
- Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut into 1-inch pieces so they roast evenly.
- In a large bowl, toss the sweet potato chunks with olive oil, salt, and pepper until well coated.
- Spread the sweet potatoes in a single layer on the baking sheet without overcrowding.
- Roast for 20–25 minutes, stirring once halfway through, until tender and golden-brown on the edges.
- Remove from the oven and, while still hot, drizzle with maple syrup. Sprinkle with red pepper flakes and cinnamon. Toss gently to coat.
- Serve immediately for the best texture and flavor.
Notes
- To reduce spice, use less crushed red pepper flakes or omit them entirely.
- Melted butter can be used instead of olive oil for a richer taste.
- Add toasted nuts or fresh herbs like parsley or thyme for extra flavor.
- To prepare ahead, roast sweet potatoes without glaze and finish just before serving.
- Reheat in the oven, not microwave, to maintain texture.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
