Sweet Potato Recipe
Make Sweet Potato Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Potatoes
Maple Butter Glaze
Finish & Garnish
Method
Sweet Potatoes
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Wash and dry the sweet potatoes. If desired, peel them; otherwise leave the skins on for texture and nutrients.
Cut and season
Cut the sweet potatoes into 1/2-inch thick rounds or 3/4-inch wedges for sturdier pieces. Place them in a large bowl, add 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss until all pieces are evenly coated.
Roast
Arrange the sweet potato pieces in a single layer on the prepared baking sheet, leaving space between pieces for browning. Roast on the middle rack for 20 minutes, then flip each piece and roast another 10–15 minutes until edges are caramelized and centers are tender when pierced with a fork (total 30–35 minutes depending on size).
Maple Butter Glaze
Make the glaze
While the potatoes roast, combine 2 tablespoons unsalted butter, 3 tablespoons pure maple syrup, 1 teaspoon apple cider vinegar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt in a small saucepan over medium-low heat. Stir until the butter melts and the mixture is glossy and slightly thickened, about 3–4 minutes. Taste and adjust seasoning (more vinegar for brightness, more maple for sweetness). Remove from heat and keep warm.
Glaze the potatoes
When the sweet potatoes are done roasting, transfer them to a serving dish or keep on the baking sheet. Spoon the warm maple butter glaze evenly over the roasted sweet potatoes and gently toss or brush to coat. Return to the oven for 2–3 minutes if you want the glaze to set slightly, or serve immediately for a looser sauce.
Finish & Garnish
Sprinkle the chopped toasted pecans and 2 tablespoons fresh parsley (or cilantro) over the glazed sweet potatoes. If using, grate 1 teaspoon lemon zest on top to add brightness. Serve hot as a side dish.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to revive crisp edges, or microwave briefly.
