Maple Roasted Sweet Potatoes

by Julie Cohn

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Sweet Potatoes are in season, so I try to use them in many of my seasonal dishes.  With only one tablespoon of olive oil in the whole recipe, this is a deliciously healthy fall side dish, to go with pork, beef, or in our case, turkey burgers. Sweet Potatoes are high in beta-carotene, and the touch of oil boosts the beta carotene  nutrients.  Sweet potatoes are also high in Vitamin C and potassium.  These Maple Roasted Sweet Potatoes are crunchy with a kiss of maple syrup!

  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Maple Syrup
  • 1 tsp. Rosemary
  • 2 Tbsp. Sweet Onion, Finely Chopped
  • 2-3 Sweet Potatoes, scrubbed clean

Preheat the oven to 450 degrees.  Mix the olive oil, maple syrup, onion, and rosemary together in a small bowl.

You can add a little bit of salt to taste, but we prefer our sweet potatoes without salt.  After you have washed and dried the sweet potatoes, cut them into 3-4 inch pieces.  Don’t peel the potatoes, as many of the nutrients are in the skin.

Toss the potato pieces into the olive oil mixture.  Line a baking sheet with foil and spread the potato pieces on the foil.

Roast in the oven for 20-25 minutes, until slightly crispy. The maple syrup-kissed potatoes are crunchy outside, billowy soft and sweet inside, with just the right hint of rosemary.

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