Roasted Sweet Potatoes
Caramelized roasted sweet potatoes kissed with cinnamon, maple, and a touch of ginger. Crisp-edged, tender-centered, and weeknight simple.
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Servings:
Ingredients
For the roasted sweet potatoes
- 2 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
Preparation Steps
- Slide a heavy-rimmed baking sheet onto the middle rack and preheat the oven to 400°F. Tip: a preheated pan jump-starts browning.
- Peel the sweet potatoes and cut into 1/2-inch cubes. Rinse briefly, then pat very dry with towels to remove surface moisture.
- In a large bowl, whisk together the olive oil, maple syrup, cinnamon, ginger, salt, and black pepper.
- Add the sweet potatoes to the bowl and toss with about half of the spiced oil until evenly coated; reserve the remaining mixture.
- Carefully spread the coated potatoes on the hot baking sheet in a single layer. Roast for 15 minutes without stirring to develop color on the bottoms.
- Remove the pan, drizzle and toss the potatoes with the remaining spiced oil, then increase oven temperature to 450°F. Return to the oven and roast 10–12 minutes more, until the edges are deep golden and the centers are fork-tender.
- Optional finish: broil on high for 1–2 minutes for extra caramelization, watching closely. Taste and adjust salt if needed, then serve hot.
Notes
Serve immediately for the best texture, or finish with a tiny pinch of flaky salt right before serving to sharpen the sweetness. Store leftovers in an airtight container up to 4 days; re-crisp on a hot sheet pan at 425°F for 6–8 minutes.
This recipe is an original creation inspired by classic Roasted Sweet Potatoes flavors. All ingredient ratios and instructions are independently developed.