Maple and cinnamon work together to bring a delicious sweetness to these Roasted Sweet Potatoes! Serve them as a side and watch everyone come back for seconds.
Maple Roasted Sweet Potatoes
For this sweet potato recipe, I went with sweet and roasted, and I think it’s one of my favorite combos. These Maple Roasted Sweet Potatoes are insanely delicious! They get a little bit crispy from roasting while tossed in maple and cinnamon is such a yummy addition. It’s delicious year round but especially perfect in the holiday months! They are a MUST for Thanksgiving and Christmas!
Easy Roasted Sweet Potatoes
Roasted sweet potatoes are so easy to make and that is why I love making them for holidays and weeknight dinners. The prep is super simple and the oven does most of the work! Minimal work, maximum taste…that’s my favorite kind of side dish!
And guess what? Kids LOVE these sweet potatoes. The hint of maple and cinnamon makes them perfectly sweet and perfectly delicious! My boys gobble them up!
Do you Peel the Sweet Potatoes?
This is totally a preference thing. You can peel your sweet potatoes before cutting and roasting them, but you don’t have to! I don’t mind roasting them with the skins on, and it saves quite a bit of time in prep work. Plus, there are lots of nutrients in the skins. If your family prefers no skins though, go ahead and peel!
How to Make Maple Roasted Sweet Potatoes
- Cut your sweet potatoes into 1-inch pieces, making sure they are the same size so they cook evenly!
- Preheat the oven to 425 degrees F and and line a sheet pan with parchment paper or aluminum foil. This will make your cleanup SO MUCH easier. Grease the pan with nonstick cooking spray.
- Place the sweet potatoes on the pan. Don’t crowd the pan. It’s better to use two pans than to have one pan that’s totally crowded with sweet potatoes!
- Drizzle the sweet potatoes with olive oil and toss until everything is well coated. Sprinkle salt over the sweet potatoes and toss it in the oven for 20 minutes!
- In a small bowl, mix together the maple and cinnamon. I like to use a fork to stir them together.
- After 20 minutes, pull the sweet potatoes out and drizzle the maple and cinnamon mixture on top, stirring so everything gets nicely coated. Adding the maple syrup and cinnamon mixture halfway through the baking time prevents it from burning since the maple will cook a lot faster than the sweet potatoes.
- Adding the maple/cinnamon mixture is also the perfect time to give the potatoes a stir. This is another way to make sure they’re cooking evenly!
- You’ll want them to cook for 10-20 more minutes, depending on how crispy you want everything. Check it after 10 minutes, just to be safe. We don’t want the sweet potatoes to get burnt and every oven is different.
- Pull the sweet potatoes out of the oven, place on a serving dish or platter, and top with candied walnuts or pecans, if desired. I love the added crunch from the sweet nuts, but they are good plain too!
Storing and Reheating
If you have leftover sweet potatoes, you can keep them in a sealed container in the fridge for up to 3 days. I love having leftovers!
To reheat, you can microwave them for about 30 seconds or until warmed through. They won’t be as crisp after they are reheated in the microwave, but still super tasty. If you want to crisp the sweet potatoes back up, you can reheat the potatoes in the oven. Preheat the oven to 350 degrees and place the potatoes on a pan. Bake until warm, about 15 minutes.
More Vegetable Side Dishes:
Whether you’re adding to your Thanksgiving menu or wanting to add something healthy into your weeknight menu, I’ve got some great vegetable sides the whole family will love!
- Roasted Broccoli
- Roasted Cauliflower
- Mashed Sweet Potatoes
- Simple Skillet Green Beans
- Roasted Brussels Sprouts
- Mashed Cauliflower
Maple Roasted Sweet Potatoes
- 2 lbs sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- Chopped candied pecans or candied walnuts, for garnish, optional
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil. Grease with nonstick cooking spray.
- Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure the sweet potatoes are in a single layer, not touching. Sprinkle with salt.
- Place the pan in the oven and roast for 20 minutes.
- Meanwhile, stir together the pure maple syrup and cinnamon in a small bowl.
- Remove the pan from the and drizzle the maple cinnamon mixture over the sweet potatoes. Stir until sweet potatoes are well coated. Make sure the sweet potatoes are in an even layer on the pan.
- Return to oven and bake for 10 to 20 minutes, depending on how crispy you like your sweet potatoes. Stir halfway through to make sure they are cooked evenly. I recommend checking at 10 minutes to be safe.
- Remove the pan from the oven and place sweet potatoes in a serving bowl or on a platter. Garnish with candied pecans or walnuts, if using. Serve immediately.
Have you tried this recipe?
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