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- 4 tablespoons vegetable oil, divided
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
- 1/2 cup pure maple syrup (preferably Grade B)
- 3 tablespoons unsalted butter, cut into 1/2-inch cubes
Preheat oven to 400°F. Oil 2 large rimmed baking sheets with 1 tablespoon oil each. Combine sweet potatoes and remaining 2 tablespoons oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle with salt and pepper. Roast until almost tender, turning occasionally with metal spatula, about 35 minutes. DO AHEAD Can be prepared 2 hours ahead. Let stand uncovered at room temperature.
Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes. Remove from oven; scatter butter cubes over sweet potatoes and let stand until melted. Season to taste with salt and generous amount of cracked pepper.
Why this Recipe Works
Listen, maybe quinoa doesn't turn you on, or perhaps, like me, you happily settle for a bowl of this no-frills stuff, but you've never had it like this! I assure you.
The combination of maple-glazed sweet potatoes, charred Brussels sprouts, and crispy quinoa is absolutely exquisite. It's quite a grain bowl!
Not only does it contain ingredients bursting with flavor, but it also ticks all the boxes for a super nutritious meal. It's:
- High-protein thanks to quinoa, poppy seeds, pumpkin seeds, and plant-based cheese made from macadamia nuts
- Filling thanks to the ingredients listed below, precisely
- Captivating by its various colors
- Bewitching, I mean, did you take a good look at it?
I brought it for a quiet little picnic lately, and my pals loooved it.
Together, the fragrant and toasted nuts enhance and reinforce the natural qualities of the Brussels sprouts' nutty taste. They give an almost addictive flavor, which is a lot to say for a quinoa dish. (I usually reserve this kind of praise for things involving chocolate.)
I have included this in just about every Thanksgiving menu since I first tried it in 2005. I think I only missed it last year because things got too hectic in the kitchen and I ended up just mashing the yams into the other potatoes. I also make it as a side dish during our regular dinners too. Everyone loves it. Just FYI, yams are the red skinned variety and sweet potatoes are the brown variety. Yams are naturally sweeter. It makes a difference in how this dish turns out. As does the type of maple syrup. Grade B for sure makes it richer!
Make sure to use sweet potatoes rather than yams, otherwise it will be very bland.
I hate to say this, but I found it fair at best. Rather bland. My chunks were larger than specified and I don't know if my maple syrup was Grade B or not (although it was high quality). I won't be doing it for Thanksgiving.
There was almost a battle over the last serving of these. So easy and delicious.
A table of 10 at Thanksgiving all gave this a top rating. We will be making this regularly. GREAT.
So simple to prepare. A wonderful side dish for roasted chicken or turkey.
This recipe was delicately delicious! The combination of sweet potatoes and maple syrup was yummy and a nice holiday treat for everyone. Well received and will definitely make again.
Very easy, quick and tasty! Nice side dish to make for a weeknight dinner. Liked the simplicity of the ingredients.
I come back and find this recipe every year - it is requested by all
I rarely say this, but while this was good overall, it was actually a bit too sweet from the maple syrup. I think perhaps a sorghum molasses might suit it better, or maybe it was the (Canadian, as that is all the store had) variety of syrup we used. In any case, a little goes a long way with this dish, and to balance the sugary maple taste, we sprinkled cinnamon on the finished product. I would make it again, but only if I can find a less sweet syrup to use. It is extremely easy, though, and adaptable to a variety of flavors, be them sweet, savory, or hot.
This was a great side for Thanksgiving. I didn't have room in my oven, so I first microwaved the sweet potatoes, then added the maple syrup and finished roasting them in the oven. Everyone was impressed from the candied-yams-with-marshmallows crowd to the more adventurous of the group. Very easy and delicious
Great recipe. My guests raved about these sweet potatoes this Thanksgiving, and several of them asked for the recipe!! It took longer than 20 minutes for my maple syrup to glaze.
This was super easy and very tasty. My husband has never liked sweet potatoes and he actually ate these! A definate keeper.
- Stir some of your favorite fresh herbs into the glaze, like rosemary or thyme.
- Bacon… Yesss. Some fried bacon crumbs atop would add another layer of flavors.
- Honey. You can substitute honey in place of maple syrup.
- If you’re already doing another sweet potato dish, you can try the same recipe with carrots or butternut squash.
This easy dish doesn’t require too much to say. There is so much cooking happening on these special days that I thought I will give you an easy one. Yeah, I care about you like that. These sweet potatoes are simple, undemanding and still spell festive. Try them this holiday season alongside your turkey or ham, or maybe my pork pinwheels. Eat… drink… and Be Thankful!! Happy Holidays…
Maple Glazed Sweet Potatoes
Add maple syrup & water, about a 2 to 1 ratio. You want at least 3/4ths of the potatoes covered with liquid.
Bake at 350 until tender, about 1 hour. I move the potatoes around about 30min into cooking, to make sure everything has been covered with syrup.
Submitted by: mrsmoosepants on November 23, 2010
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Maple-Glazed Sweet Potatoes
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As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.
- 1 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1 Tbs. olive oil
- 1 tsp. salt
- 2 cinnamon sticks
- 3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
- 2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
1. Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
2. Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
Oven-Roasted Mixed Vegetables With a Maple Glaze
Looking for the perfect oven-roasted mixed vegetables recipe for Thanksgiving, or just for a healthy family dinner side dish? Try this one. It features winter vegetables in a lightly sweetened glaze made from maple syrup and butter or vegan margarine.
Heat up your oven and toss together a mix of sweet potatoes, cauliflowers, and Brussels sprouts into a healthy and simple vegetable side dish to accompany any meal. It's also the perfect light side dish for your Thanksgiving or Christmas meal. Kids don't like Brussels sprouts? Swap them out for carrots or just add more sweet potatoes and cauliflower. This is an extremely versatile dish that works well with just about any root vegetable. Any kind of potato or turnip would work well and you can even make this dish with daikon (Japanese radish).
This vegetable side dish is completely vegetarian, and you can use vegan margarine instead of butter to make these oven-roasted vegetables vegan and a bit lighter, lower in fat, and cholesterol-free. And with nothing more than vegetables, butter, maple syrup and a bit of salt and pepper, this side dish is suitable for those on a gluten-free diet.
Reviews ( 8 )
Loved, loved. Everyone loved it! I made three big sweet potatoes instead. This is a keeper!
This looks fantastic! I never thought about pairing chicken and sweet potatoes.
Super simple and delicious! I substituted homemade sweet mash instead, and added a bit more maple syrup to the end result. I like my chicken a little over-glazed. Overall - I would make again and again! I even have leftovers for tomorrow. Very happy!
My wife & I both loved this. She made her own mashed sweet potatoes for it. This will be added into our regular rotation!
can this be cooked in a crock pot?
I loved this recipe!! Made it once and even with it's simplicity, have been dying to make it again ever since. The first time I substituted the packaged sweet mash for homemade and plan on doing so in the future. I cooked them just as you would traditional homemade mashed potatoes except I went easy on the salt so as to not overpower the sweetness of the potatoes and added some maple syrup to compliment the flavor of the glaze that tops the dish off = )
Sweet potatoes come in many varieties, I chose to go with yams because I love the bright orange color! But even if your family isn’t a fan of sweet potatoes, any type of potato will do! Just chop them up in 1-inch or smaller pieces, mix onion, olive oil, and spices and pop in the oven! Sheet pan/casserole sides are one of my favorites because they can easily cook up in the oven while the main dish simmers away. Less fuss more family time!
This recipe makes four pork chops and unless your kids are teenagers they probably won’t eat an entire chop. Good thing, because you’re going to want to have their leftovers after you read them their bedtime story!