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Maple Glazed Roasted Sweet Potatoes

filler

Serves 6

With its warming spices, maple glaze, pecans and cranberries, this dish is the quintessential holiday side–and everything we love about the fall harvest.

Ingredients 

 

5 medium
 sweet potatoes, scrubbed, diced to ¼”
2 tbsp
olive oil
1 tbsp  
salt
1/4 tsp 
ground cinnamon
1/8 tsp
ground nutmeg
3 tbsp  
Chuck Hughes Maple Syrup
2 tbsp
white wine vinegar
1 tsp
black pepper, coarsely ground
1 tbsp
butter
4 tbsp  
Pusateri’s Maple Pecans
3 tbsp 
Patience Fruit & Co. Organic Dried Cranberries

 

Maple Glazed Roasted Sweet Potatoes

  1. Preheat oven to 425°F.
  2. In a large bowl, toss cubes with olive oil, salt, cinnamon and nutmeg.
  3. Spread in a single layer on a lined baking sheet and bake for approximately 15 minutes, turning once. Potatoes should be cooked through but not mushy.
  4. While potatoes are cooking, set a saucepot over medium heat and add maple syrup, vinegar and pepper. Gently boil until reduced by half.
  5. Remove pot from heat, cool for 2 minutes, and whisk in butter until fully incorporated.
  6. Fold in maple pecans and cranberries.
  7. Place sweet potatoes on your serving platter and top with maple glaze mixture.

 

Tip

This recipe works beautifully substituting peeled butternut or delicata squash for the sweet potato.


About Ida Pusateri