Maple Roasted Sweet Potatoes

Ingredients

• 3 medium to large, cut into 1.3 cm cubes (½-inch cubes)sweet potatoes
• 22.5 ml (1½ tablespoons)coconut oil
• 45 ml (3 tablespoons)real maple syrup
• 5 ml (1 teaspoon)cinnamon
• to tastekosher salt

Instructions

1. 1

   Prepare the sweet potatoes

   Heat the oven to 220°C (425°F). In a large bowl or on a baking tray, toss the cubed sweet potatoes with the coconut oil, maple syrup and cinnamon. Spread them in a single layer across the tray, using two trays if needed, then season with salt.

2. 2

   Roast until caramelised

   Bake for 15 minutes, then stir and rotate the trays if necessary. Roast for a further 10–20 minutes, until deep brown and beginning to caramelise at the edges. Smaller cubes may need less time and larger ones more; for especially caramelised edges, return fork-tender potatoes to the oven for a few more minutes.

What are maple roasted sweet potatoes?

This American-style side dish pairs sweet potatoes with maple syrup and cinnamon, then roasts them until their edges brown. Sweet potatoes are enjoyed in many cuisines, and this version takes a straightforward oven-roasting approach.

The combination works because the syrup and the potatoes both deepen in flavour as they roast. A single layer gives the cubes room to brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 4g protein, 60g carbs, 7g fat.

The sweet potatoes provide most of the carbohydrates, while the coconut oil contributes most of the fat. The potatoes also provide some protein, though this is not a protein-focused side. Pair a portion with a protein-rich main and another vegetable for a more balanced plate.

Cut the cubes evenly

Cube size: Cut the potatoes into roughly 1.3 cm pieces, as directed. Keeping them similar in size helps them finish roasting at about the same time.

Peeling: The recipe does not specify peeling, so you can leave the skin on or peel the potatoes to suit your preference.

Coat before roasting

Coconut oil: Toss it thoroughly with the cubes so the potatoes are coated before they go into the oven.

Maple and cinnamon: Mix these through evenly to distribute their sweetness and spice. Season with kosher salt before baking.

Give the potatoes room

One layer: Spread the cubes out on the baking tray without piling them up. If they do not fit comfortably, use two trays as the method suggests.

Stirring: Stir after the first 15 minutes and rotate the trays if needed. This helps expose more sides of the cubes to the heat.

Look for browned edges

Doneness: The potatoes should be fork-tender, with deep brown edges that are starting to caramelise. The total roasting time is 25–35 minutes, depending on cube size.

Extra colour: If the potatoes are tender but not as caramelised as you like, return them to the oven for a few more minutes and keep an eye on the edges.

Serve as a side

These sweet potatoes can sit alongside a main course as an autumnal vegetable side. Their sweet, spiced flavour also pairs well with savoury dishes.

Recipe notes & tips

• Use two trays if the cubes would otherwise overlap.
• Aim for cubes of a similar size so they roast at a similar pace.
• Stir the potatoes after 15 minutes as directed.
• Rotate the trays if one part of the oven is browning the potatoes more quickly.
• For deeper caramelisation, roast beyond the point where the cubes first become fork-tender.

Variations

• Adjust the cinnamon: Use a little less or more to suit your preference.
• Change the oil: Use another cooking oil in place of coconut oil.
• Peel the potatoes: Remove the skins before cubing for a smoother finish.
• Make it less sweet: Reduce the maple syrup to taste.
• Cut smaller cubes: Keep them evenly sized and check them earlier, as they may roast more quickly.

Common mistakes to avoid

• Crowding the tray: The cubes can steam instead of browning; spread them across two trays.
• Uneven cubes: Different sizes can finish at different times; cut them to a similar size.
• Skipping the stir: The potatoes may brown unevenly; stir them after the first 15 minutes.
• Relying only on the clock: Cube size affects roasting time; check for tender centres and browned edges.
• Stopping at fork-tender: If you want more caramelisation, return the potatoes to the oven for a few minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven until hot; the edges may soften during storage.

Frequently asked questions