Photo: Maple Roasted Sweet Potatoes Recipe
Ingredients
- 4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes
- 1/4 cup grade B maple syrup, divided
- 1/4 cup extra-virgin olive oil, divided
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 4 large shallots, peeled and thinly sliced
- 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 400 degrees F.
In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
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By MarlowWilliams
on November 27, 2011
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I have to add my opinion here: these were indeed absolutely delectable. And I can tell you if you overlook the part about caramelizing and totally browning in oven, they are still delicious. I did roast them, but was thinking they just needed to be tender.
By US Expat
Europe
on November 27, 2011
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Love it, pre-chopped the sweet potatoes the day before, made triple the amount and roasted in shifts about 5 hours before the meal, then rewarmed it all in the serving dish at 375C for about 20 minutes. It was outsanding! I also did a small dice and roasted for 20 minutes so when it reheated, the potatoes didn't turn to mush but kept their shape/texture. It was really good and my international guests loved it (first time sweet potato eaters. The balsamic vinegar is genius and keeps the cloying sweetness to a minimum. This will be a staple at Thanksgiving from now on!
By shawn4459@att.net
Plainfield, IL
on November 26, 2011
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The combination of the maple syrup and the balsamic vinegar becomes sweeter when they cook. It is a perfect compliment to the carmelized shallots and sweet potatoes. I am going to add this dish as one of my staples!
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