Maple Roasted Sweet Potatoes
My husband isn’t a sweet potato fan at all, but I found this recipe on Food Network (Claire Robinson), and he actually went back for seconds! It’s not overly sweet like some traditional sweet potato recipes can be, but really nice roasted flavors.
Prep time : 10 minutes
Cook time : 40 minutes
4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes
1/4 cup real maple syrup, divided
1/4 cup extra-virgin olive oil, divided
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 large shallots, peeled and thinly sliced (or thinly sliced small onion)
2 tablespoons balsamic vinegar
Preheat the oven to 400 degrees F.
In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots (or onion) and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.