Maple Roasted Sweet Potatoes (No Marshmallows, No Regrets)
Crispy-edged, caramelized sweet potato cubes roasted withmaple syrup, butter, and a pinch of cayenne, finished with fresh thyme andflaky salt.
Ingredients
- 2½ to 3 pounds sweet potatoes, peeled and cutinto 3/4-inch cubes
- 2 tbsp olive oil
- 1 tsp fine sea salt, plus flaky salt to finish
- ½ tsp fresh cracked black pepper
- 3 tbsp pure maple syrup
- 1 tbsp butter, melted
- ¼ tsp cayenne pepper
- A few sprigs fresh thyme, leaves picked
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment.
- Toss the sweet potato cubes on the pan with the olive oil, 1 teaspoon sea salt, and black pepper.
- Spread into a single layer with space between pieces, using a second pan if needed.
- Roast for 20 minutes, then remove and stir.
- Whisk together the maple syrup, melted butter, and cayenne.
- Pour over the potatoes and toss to coat.
- Roast 10 to 15 minutes more, until the edges are deeply caramelized and a fork slides in easily.
- Scatter with fresh thyme and flaky salt before serving.
Notes
Watch closely in the last 5 minutes. Maple syrup goes from caramelized to burnt fast, so pull the pan as soon as the edges look sticky and dark brown rather than black.