Tuesday, November 23, 2010

Maple Roasted Sweet Potatoes (Via Eating Well Magazine)

I was intent on making the sweet potato casserole I posted the link to earlier and may someday make that but instead opted to make the Maple Roasted Sweet Potato recipe for my family's Thanksgiving meal.  We had our first dinner this past Sunday and it went rather well, with the exception of the citrus rub on the turkey but that is another post.   I did make the recipe as follows but since it was a special meal I didn't want to put sweet potato chunks on the table instead I put the roasted potato through my food processor and added pineapple, the end result was fantastic!!!

I am posting the recipe link here but don't forget to puree the roasted sweet potato with about a quarter cup of pineapple, not so much to overpower the fantastic flavor but just enough to whisper pineapple on tongue. 

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
12 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 1 hour 10 minutes


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


  1. Preheat oven to 400°F.
  2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
  3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.


(doesn't take into account the added pineapple if you chose to use it)
Per serving : 96 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 5 mg Cholesterol; 19 g Carbohydrates; 1 g Protein; 2 g Fiber; 118 mg Sodium; 189 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

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