Description
These Caramelized Maple Roasted Sweet Potatoes are a classic side dish that balances savory and sweet flavors in every bite. Roasted until tender on the inside with crispy edges, they are finished with a sticky maple-cinnamon glaze that takes them over the top. Perfect for holiday gatherings or a cozy weeknight dinner, these golden gems are simple to make but taste incredibly decadent.
Ingredients
The Potatoes
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
The Maple Glaze
- 2 tablespoons pure maple syrup (real maple syrup, not pancake syrup)
- 1/2 teaspoon ground cinnamon
The Garnish (Optional)
- Chopped candied pecans or walnuts
Instructions
Prep
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Tip: If using foil, grease it lightly with nonstick cooking spray to prevent the sugary glaze from sticking later.
Roast (Part 1)
Place the sweet potato cubes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Spread them out in a single layer ensuring they are not touching. Sprinkle evenly with kosher salt.
Bake
Roast for 20 minutes.
Make Glaze
While the potatoes roast, stir together the pure maple syrup and ground cinnamon in a small bowl.
Glaze & Caramelize (Part 2)
Remove the pan from the oven. Drizzle the maple-cinnamon mixture over the hot potatoes. Stir gently with a spatula until all cubes are coated. Spread them back out into an even layer.
Finish
Return the pan to the oven and bake for another 5–10 minutes. Watch Closely: Check at the 5-minute mark. You want the sugars to caramelize and bubble, not burn. Stir halfway through if needed.
Serve
Remove from the oven. Transfer to a serving bowl and garnish with chopped candied pecans or walnuts if desired. Serve immediately.
Notes
Timing is Everything: Do not add the maple syrup at the beginning! Maple syrup has a high sugar content and will burn at 425°F if left in for the full 30 minutes. Adding it during the last 5–10 minutes ensures a sticky glaze without the burnt taste.
Don’t Crowd the Pan: Air circulation is key for roasting. If the potatoes are piled on top of each other, they will steam and become soft rather than developing crispy, caramelized edges. Use two pans if necessary.
Uniform Cuts: Try to cut the cubes into similar 1-inch sizes. Small pieces will burn before larger pieces are tender.
Prep Ahead: You can peel and cube the potatoes a day in advance. Store them in a bowl of cold water in the fridge to prevent browning, then drain and pat very dry before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: approx. 1/2 Cup
- Calories: 190
- Sugar: 14g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted sweet potatoes, maple glazed sweet potatoes, holiday side dishes, thanksgiving recipes, healthy vegetable sides, easy sweet potato recipe, cinnamon roasted vegetables