Maple Roasted Sweet Potatoes
Maddie has been obsessed with The Nightmare Before Christmas lately. She started watching it just before Halloween and she’s still going strong. I’m kind of surprised that she likes it so much since she’s not quite 3 years old yet, but she isn’t scared of too many things. She loves the music. The other day we were watching it together and it got to the part where Jack finds all the holiday trees and goes over to the Christmas door. The Thanksgiving door caught my eye and as much as I love Halloween and Christmas, I couldn’t help but wonder how freaking awesome Thanksgiving Town would be! I mean, seriously, all of the delicious eats…all the time?! Where do I sign up? Endless stuffing? Yes. Sweet potatoes? Oh yes! I totally want to go to Thanksgiving Town. I’d probably only last a few days before being so full, it would be become painful, but whatever! Now I want them to make sequels where Jack goes to other holidays so I can see what it would be like.
Thanksgiving is a couple of weeks away and I can hardly believe it! I’m not so good about planning things way in advance, but I like to give you new side dish options every year. These Maple Roasted Sweet Potatoes are SO easy to make and are a great alternative to a sweet potato casserole that requires a bit more effort and can sometimes be a little too sweet. The maple syrup adds the perfect amount of sweetness without being too heavy.
Dicing up the sweet potatoes is the worst part of the prep for these, but after that, it couldn’t be easier. I added some chopped walnuts during the last 10 minutes of roasting time which made them nice and toasty. I’d happily eat these potatoes all during the fall and holiday season. And if you realllllly want to, you can add some marshmallows at the very end and stick the pan under the broiler for a minute until toasted.
- 3 medium sweet potatoes, peeled and diced into bite-size pieces
- 1/4 cup olive oil
- 1/2 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2/3 cup chopped walnuts
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.
- Arrange the sweet potatoes in a single even layer on the pan. In a bowl, whisk together the remaining ingredients. Drizzle about 1/2 cup of the syrup mixture over the potatoes and use clean hands or a spoon to coat all of the potatoes in the mixture.
- Roast the potatoes for about 15 minutes. Remove and flip with a spatula. Sprinkle the chopped walnuts over the potatoes and continue roasting for another 10 minutes or until the potatoes are tender. Remove from the oven and drizzle with remaining syrup mixture. Serve.
Amount Per Serving: Calories: 295 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 200mg Carbohydrates: 33g Fiber: 3g Sugar: 21g Protein: 3g