Left-overs
Also known as ‘food-forwards’ in our home, roasted sweet potato left-overs are great as part of a roasted veggie salad, sliced into small bite-size chunks.
Cinnamon Maple Roasted Sweet Potatoes
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
Makes
2 to 5 Servings
* PLUS Roasting Time: 60 minutes
A sweet and savory side dish for cold winter nights, spices and maple syrup complement the natural sweetness of these tasty root vegetables.
Ingredients
- 2 sweet potatoes
- ground cinnamon
- ground nutmeg
- butter
- maple syrup
Instructions
- Pre-heat oven to 375 degrees Fahrenheit.
- Wash potatoes thoroughly, removing any tiny roots which may be sprouting from the outside.
- Trim a small piece from both ends of each potato, then cut in half, lengthwise, so that each half can lie flat on the roasting pan. Score the inside of each potato half in a grid-like pattern to allow flavour to seep into the flesh of the potato.
- Lightly grease the roasting pan with butter or olive oil and place potatoes in the pan, cut side up.
- Place a thin layer of butter on top of each scored potato surface, then sprinkle with ground cinnamon and nutmeg.
- Roast for 45 minutes to an hour, depending on how soft you like your potatoes. Poke them with a fork after 40 minutes to see how they’re doing. Potatoes will cook at different rates based on their size and shape.
- Remove from oven and serve with a light drizzle of maple syrup. These are great alongside a green vegetable and poached fish, or any other veggie/protein combo that takes your fancy.
- Enjoy! 🙂
FILED UNDER: Thanksgiving recipes
