Roasted Sweet Potatoes With Spiced Maple Glaze

Name: Roasted Sweet Potatoes With Spiced Maple Glaze
Yield: 4–6 servings
Ingredients: 2 lb. sweet potatoes (3–4 large); ¼ cup extra-virgin olive oil; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 3 Tbsp. pure maple syrup; 1 tsp. crushed red pepper flakes; 1 tsp. freshly ground black pepper; 1 tsp. ground cinnamon

Christian Reynoso4–6 servingsSource

sweet potato cinnamon thanksgiving fall side epicurious

Roasted Sweet Potatoes With Spiced Maple Glaze

Ingredients

2 lb. sweet potatoes (3–4 large)

¼ cup extra-virgin olive oil

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

3 Tbsp. pure maple syrup

1 tsp. crushed red pepper flakes

1 tsp. freshly ground black pepper

1 tsp. ground cinnamon

Method

Preheat oven to 450°. Peel 2 lb. sweet potatoes (3–4 large), then slice crosswise ¾"–1"-thick and cut into ¾"–1" pieces. (You want them to be all about the same size so they cook evenly.) Transfer to a large bowl and add ¼ cup extra-virgin olive oil and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; toss to coat. Transfer sweet potatoes to a parchment-lined baking sheet, spreading out evenly; reserve bowl.

Roast sweet potatoes, tossing occasionally with a metal spatula, until browned and fork-tender, 20–25 minutes.

Meanwhile, whisk 3 Tbsp. pure maple syrup, 1 tsp. crushed red pepper flakes, 1 tsp. freshly ground black pepper, and 1 tsp. ground cinnamon in reserved bowl.

Transfer roasted sweet potatoes to bowl with spice mixture and toss to coat.