Description
This recipe features perfectly roasted sweet potatoes, seasoned with warm spices like cinnamon, paprika, and garlic powder, and finished with a touch of maple syrup for a subtle sweetness. The potatoes are baked until golden brown and tender, making for a flavorful and healthy side dish suitable for various meals.
Ingredients
Scale
Sweet Potatoes
- 3 lbs sweet potatoes
Seasoning
- 3 tbsp oil
- 1 tsp salt
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tsp ground paprika
- 1/2 tsp garlic powder
- Black pepper to taste
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line two sheet pans with foil and lightly grease them with nonstick spray to ensure the sweet potatoes don’t stick during baking.
- Cut Potatoes: Wash the sweet potatoes thoroughly. You may peel them if you prefer, though the skin adds extra texture and nutrients. Cut the sweet potatoes into approximately 3/4-inch cubes to ensure even cooking.
- Season: In a large mixing bowl, toss the sweet potato cubes with oil, salt, maple syrup, cinnamon, paprika, garlic powder, and black pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange for Baking: Spread the seasoned sweet potatoes in a single layer on the prepared sheet pans. Make sure the cubes are not crowded to allow for proper roasting.
- Bake: Place the pans in the preheated oven and bake for 10 minutes. Then, carefully toss or flip the sweet potatoes to promote even browning. Continue baking for another 10 to 15 minutes until the potatoes are golden brown and tender when pierced with a fork. For a deeper roast, increase the oven temperature to 425°F (220°C) during the last 5 minutes of cooking.
Notes
- Peeling the sweet potatoes is optional; leaving the skin on adds extra fiber and nutrients.
- You can adjust the spices to your preference, adding more heat or sweetness as desired.
- Use a sturdy spatula to toss the potatoes halfway through baking to avoid breaking the cubes.
- If you prefer, sweet potatoes can be roasted on one sheet pan instead of two, but avoid overcrowding to ensure crispiness.
- Leftovers can be refrigerated and reheated; they also work well in salads and hash dishes.
