Thursday, October 30, 2014

Maple Roasted Sweet Potatoes

Fall is officially upon us, and around here the leaves are starting to change to some brilliant yellows and oranges. Root vegetables are a wonderful dinnertime staple in the fall. There's something sort of cozy about cooking with them.

I recently played around a bit with a recipe for roasted sweet potatoes that, originally, calls for honey and rosemary. I had no rosemary on hand, and my honey had crystallized. So I needed to be a little creative.

Enter maple syrup and Italian seasoning.

This recipe is so simple, you can prepare it in less than ten minutes.

Maple Roasted Sweet Potatoes

  • 3-4 medium to large sweet potatoes
  • 1/4 cup olive oil
  • 1/2 cup maple syrup
  • salt and pepper to taste
  • 1-2 teaspsoons Italian seasoning
Start by peeling your sweet potatoes and cutting them into cubes no larger than an inch.

Toss the cubes with the olive oil, salt, pepper, Italian seasoning, and maple syrup. You can do this in a bowl, but I do it right in a baking dish.

Cover with foil and bake on 375 degrees for about 30-40 minutes. Uncover, give them a stir, and bake an additional 10-15 minutes until the potatoes are tender but still hold their shape.

That's it! I've found these pair wonderfully with roast beef and any kind of savory chicken.

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