Walnut Maple Roasted Sweet Potatoes
This dish pairs nicely with roasted meats or as part of a vegetarian meal. You can adjust the sweetness by adding more or less maple syrup according to your taste preference.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 spoon or spatula
- 1 set measuring cups and spoons
Ingredients
- 4 medium sweet potatoes About 2 lbs, peeled and cut into 1-inch cubes.
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 cup walnuts Chopped.
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- to taste fresh parsley Optional, for garnish.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, if desired.
- Peel the sweet potatoes and cut them into 1-inch cubes. Place the cubed sweet potatoes in a mixing bowl.
- In a separate bowl, whisk together the maple syrup, olive oil, cinnamon, salt, and black pepper.
- Pour the maple syrup mixture over the sweet potatoes and toss until they are evenly coated.
- Spread the sweet potatoes out in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Roast the sweet potatoes in the preheated oven for 20 minutes.
- After 20 minutes, remove the baking sheet from the oven and add the chopped walnuts. Toss gently to combine.
- Return the baking sheet to the oven and continue roasting for an additional 10 minutes or until the sweet potatoes are tender and the walnuts are toasted.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.