The first time I made this Maple Roasted Sweet potatoes recipe, everyone at the table loved it, soon it was a staple at holiday meals.
I love how easy everything is to put together and get into the oven; you can make this dish ahead and reheat as well. I like to blend the sweet potatoes vs serving in whole chunks, as it is easier to rewarm and/or plate. I’ve never been a fan of the overly sweet marshmellowed sweet potato, the maple roasted combination is a wonderful replacement for your holiday table.
Maple Roasted Sweet Potatoes
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
- 2 1/2 pounds sweet potatoes (peeled and cut into 1 1/2-inch pieces (about 8 cups))
- 1/3 cup pure maple syrup
- 2 tablespoons butter (melted)
- 1/2 cup pineapple
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper (to taste)
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
- Place all cooked ingredients, with the uncooked pineapple, into a food processor and blend until smooth.
