Rosy Sweet Potatoes
Add a burst of color and flavor to your table with Rosy Sweet Potatoes, a vibrant and wholesome side dish that's both eye-catching and delicious. This recipe combines naturally sweet roasted sweet potatoes with a hint of earthy beet juice, giving them their signature rosy hue. A drizzle of maple syrup enhances their caramelized edges, while a sprinkle of ground cinnamon adds warmth and spice. With an easy-to-follow process and only 15 minutes of prep time, these tender, beautifully roasted sweet potatoes are elevated with a finishing touch of fresh parsley for a pop of freshness. Perfect for holiday gatherings or weeknight dinners, this dish is a feast for both the eyes and the palate, blending sweet, savory, and aromatic flavors in every bite.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 medium beet
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.
Peel the beet and grate it using a fine grater or food processor. Place the grated beet in a small bowl with 1 tablespoon of water and microwave for 1 minute to release its juices. Strain the liquid through a fine mesh sieve or cheesecloth into a small bowl. You will use this beet juice for the rosy color.
Drizzle the olive oil, beet juice, and maple syrup over the sweet potatoes in the mixing bowl. Toss to coat evenly.
Sprinkle the ground cinnamon, salt, and black pepper over the sweet potatoes. Toss again until the seasonings are well distributed.
Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure they aren’t overcrowded.
Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through, until the sweet potatoes are tender and edges are caramelized.
Remove the sweet potatoes from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley before serving. Serve warm.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 59.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 503 mg | 11% | |
*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.
