These maple sweet potatoes fuse Mediterranean ingredients with one of my favorite New England foods: maple syrup. I remember fondly growing up in Vermont and spending many a happy weekend eating sugar on snow (maple syrup on crushed ice or snow), enjoying my grandmother’s homemade cider donuts dipped in syrup or going to my Uncle’s sugar house and sipping warm syrup straight from the evaporator. More recently, I tapped some trees on my friend Lincoln’s property and then made syrup with a small wood fired evaporator in his driveway. There isn’t much of anything as flavorful as warm maple syrup!
As a dietitian, I will say don’t eat too much of the syrup, but as a Vermonter I am certainly not going to tell you not to have any! These maple sweet potatoes are super easy to make, use a small amount of maple syrup and create a glazed, roasted flavor that I predict most family and friends will enjoy immensely. If you want take it up a notch, I recommend serving each slice with a small dab of a really good, high fat Greek yogurt.
A few tips on this recipe:
- Use real maple syrup! There is no substitute for the flavor of true maple syrup and any of the fake ones made with corn syrup or other ingredients just won’t make the grade.
- Cut the potatoes into thick slices (about 1/2″). This will make for a nicely roasted outside and a soft, sweet inside.
- Make sure the sweet potatoes are completely covered with the glaze. You want the flavor spread out and it helps the potatoes cook evenly.
- Don’t be tempted to take them out of the oven to soon. Obviously, you don’t want to burn these, but you also want them roasted. If you cook them long enough, the sweet potatoes will caramelize and become even sweeter.