What could be more comforting during the holidays than hearty sweet potatoes roasted with maple syrup and cinnamon until they’re tender and fluffy on the inside and crisp on the outside? Am I right? These Maple Roasted Sweet Potatoes are amazing either as a side dish as a part of your holiday meal, or even as a healthy hash brown alternative as part of brunch. I recommend using B grade maple syrup as it is less refined, has a higher mineral content and actually has better flavor.
Maple Roasted Sweet Potatoes
4 cups sweet potato, diced (peeled first if you prefer)
1 1/2 Tb melted coconut oil or grass-fed butter
1 1/2 Tb B grade maple syrup
1/2 tsp orange zest
1/2 tsp pure vanilla extract or vanilla bean powder
1/2 tsp cinnamon
1/4 tsp ground ginger
Pinch of nutmeg
Himalayan rock salt and freshly ground pepper to taste
Preheat the oven to 450°F and line a baking sheet with parchment paper or Silpat.
In a large bowl combine the melted coconut oil or butter, maple syrup, orange zest, vanilla, cinnamon, ginger, nutmeg, salt, and pepper. Mix well. Add the diced sweet potato and toss to evenly coat the sweet potatoes with the sauce.
Transfer the coated sweet potatoes onto the prepared baking sheet and spread out into an even single layer. Bake until tender inside and crisp and golden on the outside, about 30-40 minutes. Serve immediately. Enjoy!
What is your favorite healthy holiday side dish? How did these maple roasted sweet potatoes turn out for you? Let me know in the comments below and on Facebook, Instagram, and Twitter!
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