Sweet Potatos Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Wash and scrub the sweet potatoes well. Pat dry. Leave the skins on for texture and nutrients, or peel if you prefer. Cut each sweet potato into 1/2-inch to 3/4-inch thick rounds or 1/2-inch cubes for faster roasting; try to keep pieces uniform so they cook evenly.

Season

Place the cut sweet potatoes in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1 tablespoon fresh thyme leaves (if using). Toss thoroughly so each piece is lightly coated.

Arrange and roast

Spread the seasoned sweet potatoes in a single layer on a large rimmed baking sheet lined with parchment paper or lightly oiled. Make sure pieces are not crowded (use two sheets if necessary) to ensure crisp edges. Roast in the preheated oven for 20 minutes, then flip or stir the pieces with a spatula. Roast an additional 10–15 minutes until potatoes are tender inside and nicely browned and caramelized on the edges (total 30–35 minutes, depending on size).

Make the glaze

While the potatoes roast for the second half, combine 2 tablespoons unsalted butter and 2 tablespoons pure maple syrup in a small saucepan over low heat. Stir until the butter is melted and the mixture is smooth. Remove from heat and whisk in 1 teaspoon apple cider vinegar (or lemon juice) and 1/4 teaspoon fine sea salt. Taste and adjust acidity or sweetness as desired.

Glaze the potatoes

When the sweet potatoes are done roasting, transfer them back into the large bowl or leave on the baking sheet. Drizzle the warm maple-butter glaze over the hot sweet potatoes and gently toss to coat evenly. Return to the oven for 2–3 minutes if you want the glaze to set slightly, or serve immediately.

Transfer the glazed or plain roasted sweet potatoes to a serving dish. Sprinkle with 2 tablespoons chopped fresh parsley or cilantro and 1/4 cup toasted pepitas or chopped pecans if desired. Finish with an extra crack of black pepper and a light sprinkle of flaky sea salt to taste. Serve warm.