Photo: Maple-Roasted Sweet Potatoes Recipe
Notes
Only a small bit of oil and maple syrup are needed to coat these thick wedges of potatoes. Roasting them at a high temperature browns them well and deepens the flavors. A fresh sprinkle of lemon zest adds flavor without fat.
Ingredients
- 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1/2 teaspoon finely grated lemon zest
- Sea salt and freshly grated nutmeg, to taste, for serving
1. Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.
2. Remove the pan from the oven and toss the potatoes with the syrup.
3. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.
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Nutritional analysis per serving
Calories 159; Total Fat 2g (Sat Fat 0g, Mono Fat .5g, Poly Fat 1.5g) ; Protein 2g; Carb 33g; Fiber 5g; Cholesterol 0mg; Sodium 190mg
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By LyssaLou09
Seattle
on September 27, 2011
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Pretty tasty without the lemon zest, but expect mushiness. Great for babies and for college kids too lazy to chew. In an attempt to 'crisp' them further, I left them in my oven for another 15 minutes but to no avail. They will either remain mushy or they will burn. Enjoy the mush as it is.
By dililahs_4388869
brooklyn, NY
on September 11, 2011
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taste pretty good even after i forgot to use the lemon zest... the maple just gives it a different sweetness and I bet you can use this recipe for home fries. And they're mushy because sweet potato is soft and they're not FRIED.... sheesh if you want crispy fry them.
Super good I'll use this recipe again.
By Chef Edge
on July 13, 2011
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These were flavorful but very mushy.
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