Golden Maple Mustard Roasted Sweet Potatoes
Sweet and tangy Maple Mustard Roasted Sweet Potatoes, perfect as a holiday side dish.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 whisk
Ingredients
Glaze
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Sweet Potatoes
- 4 large sweet potatoes peeled and cubed
Instructions
Preparation
- Preheat the oven to 400°F. Peel and cube the sweet potatoes into 1-inch pieces.
- In a large mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, and salt until smooth.
- Add the cubed sweet potatoes to the bowl and toss to coat them thoroughly in the glaze.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 45 to 50 minutes, flipping halfway through, until they are golden brown and tender.
Serving
- Transfer the roasted sweet potatoes to a serving platter and serve warm.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Ensure even roasting by cutting sweet potatoes into uniform pieces.
Ingredient Substitutions: Use honey as a substitute for maple syrup for a different sweetness profile.
How to Serve: Pair with roasted meats or as part of a vegetarian spread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze and sweet potatoes separately up to 1 day in advance and combine before roasting.
Ingredient Substitutions: Use honey as a substitute for maple syrup for a different sweetness profile.
How to Serve: Pair with roasted meats or as part of a vegetarian spread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze and sweet potatoes separately up to 1 day in advance and combine before roasting.