Not Too Sweet Sweet Potatoes
Elevate your dinner spread with "Not Too Sweet Sweet Potatoes," a perfectly balanced side dish that combines the natural sweetness of roasted sweet potatoes with subtle savory and spiced undertones. This recipe blends olive oil, melted butter, and a touch of maple syrup with warm ground cinnamon, sea salt, and a hint of black pepper for a flavor profile that’s rich yet refreshingly understated. The optional addition of fresh thyme adds a sophisticated herbal note, rounding out the dish beautifully. With minimal prep and a hands-off roasting process, these caramelized sweet potato cubes are an effortless yet impressive accompaniment to any meal. Whether you’re looking for a wholesome holiday side or a weeknight dinner upgrade, these roasted sweet potatoes are sure to delight.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 teaspoon fresh thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes. Cut them into evenly sized 1-inch cubes to ensure even cooking.
In a large mixing bowl, combine the olive oil, melted butter, maple syrup, ground cinnamon, salt, and ground black pepper. Stir well to create the seasoning mixture.
Add the sweet potato cubes to the bowl and toss them gently until they are evenly coated with the seasoning mixture.
Line a baking sheet with parchment paper, and spread the seasoned sweet potato cubes out into a single layer. Make sure they are not overcrowded to allow proper roasting.
Place the baking sheet in the preheated oven and roast for 20 minutes.
After 20 minutes, remove the baking sheet from the oven and use a spatula to flip the sweet potato cubes to ensure even browning. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the sweet potatoes are tender and caramelized around the edges.
Optional: During the last 5 minutes of roasting, sprinkle the sweet potatoes with fresh thyme leaves if desired.
Remove the sweet potatoes from the oven and let them cool for 5 minutes before serving. Serve warm as a side dish for your favorite main course.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 43.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
