Classic Maple Roasted Sweet Potatoes

A comforting side dish featuring sweet potatoes roasted to perfection with a touch of maple syrup and cinnamon.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 215

Main Ingredients

3 lb sweet potatoes (about 3 large), peeled and cut into 1-inch wedges Choose firm, smooth, and heavy sweet potatoes.
3 tbsp extra-virgin olive oil Can substitute with avocado oil.
1/4 cup pure maple syrup, divided Use honey as a substitute if desired.
1 tsp ground cinnamon Pumpkin pie spice can be used for a different flavor.
3/4 tsp fine sea salt Adjust quantity if using kosher salt.
1/4 tsp freshly ground black pepper Optional for added spice.
3 tbsp unsalted butter, melted Vegan butter can be used as a dairy-free option.
2 tbsp fresh parsley, finely chopped, for garnish Chopped cilantro or chives can be used as a substitute.
to taste flaky sea salt, for finishing

Preparation

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the sweet potato wedges with olive oil, 2 tablespoons of maple syrup, cinnamon, salt, and pepper until evenly coated.
Spread the sweet potato wedges in a single layer on the baking sheet, ensuring not to overcrowd them.
Roast the sweet potatoes for 15 minutes, then flip each wedge and return to the oven for another 12-15 minutes until caramelized and fork-tender.

Finishing

Whisk the melted butter with the remaining 2 tablespoons of maple syrup in a small bowl.
Drizzle the maple butter over the hot wedges as soon as they come out of the oven, then toss to coat.
Transfer to a serving dish, top with parsley, and finish with a sprinkle of flaky sea salt.

Ensure the sweet potato wedges are cut evenly for consistent cooking. Let cool before storing leftovers. Reheat in the oven for best texture.