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November 21 2016 @ 06:00 am
Thankful Day 21: Maple Roasted Sweet Potatoes  
#21

I think Maple Syrup is something one should be thankful for! I've made Maple Whipped Cream and Maple Pumpkin Pie so this is just another step in the right direction. And, of course, there is the pouring of maple syrup over pancakes and french toast. Oh my goodness, I love maple syrup! So I had to share this recipe I found over at Neighborhood Food.

Needed
3 medium to large sweet potatoes, in ½ inch cubes
1½ Tablespoons coconut oil
3 Tablespoons real maple syrup
1 teaspoon cinnamon
Kosher salt

Make It

  1. Preheat oven to 425 degrees.

  2. In a large bowl or on your baking sheet, toss the cubed sweet potatoes with the coconut oil, maple syrup, and cinnamon. Spread them out in a single layer on the baking sheet. If you have too many, you may want to use two sheets.

  3. Season with salt.

  4. Bake for 15 minutes and stir. Rotate the pans if necessary. Bake an additional 10-20 minutes, or until deep brown and starting to caramelize on the edges. You'll need less time for small cubes and more time for larger cubes.

  5. I like mine between tender and caramely. So I'm doing them probably a total cook time of 25 minutes depending on the ovens mood.

I'm positive these would go over well even if it isn't Thanksgiving.

What are you grateful for today and is it delicious?

 
 
 

Recent Posts from This Journal

Angelserenitysangel on December 17th, 2016 10:19 pm (UTC)
Maple peanut butter? That sounds AMAZING!
Jill aka Jo: Stock: be an owlsireesanwar on December 19th, 2016 10:33 pm (UTC)
It is! And on toast it reminds me a little of a pancake with syrup. Sooo good. Wish I could send you some.
Angelserenitysangel on December 23rd, 2016 10:57 pm (UTC)
*Drools*