Spiced Melting Sweet Potatoes

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 196kcal

Author: Jazzmine Woodard

Sweet potato rounds roasted to creamy perfection with caramelized exterior infused with spiced butter and a kiss of maple.

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Equipment

Ingredients

2 pounds sweet potatoes
2 tablespoons unsalted butter melted
2 tablespoons avocado or other cooking oil with similar smoke point
1 ½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¾ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon ground nutmeg
1 cup chicken broth I use low sodium broth
2 tablespoons maple syrup

Instructions

Prepare the Sweet Potatoes: Preheat oven to 500 degrees Fahrenheit. Gently scrub the skin of the sweet potatoes. Slice them into one-inch rounds, discarding any end pieces narrower than one inch to avoid burning, then add to a bowl with melted butter, olive oil, and spices. Toss until evenly coated.
2 pounds sweet potatoes, 2 tablespoons unsalted butter, 2 tablespoons avocado, 1 ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¾ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon ground nutmeg
Roast the Sweet Potatoes: Spread sweet potatoes out onto baking dish in one flat layer so that each piece has a cut-side touching the bottom of the pan and drizzle any extra spice mix over top. Place in the oven to roast for about 15 minutes or until the bottoms of the sweet potato pieces are caramelized and release easily from the pan.
Flip each piece over to caramelize the other fleshy sides. Return the pan to the oven and roast for another 15 minutes.
Finish and Serve: Stir together the chicken broth and maple syrup, then carefully pour the mixture into the pan, and return the pan to the oven to roast for another 15 minutes. Carefully serve hot.
1 cup chicken broth, 2 tablespoons maple syrup

Notes

Preparation

I recommend leaving the skin on the sweet potatoes as it helps them hold together better during the roasting process. And after cooking, the skin has a chewy texture that contrasts the creamy flesh wonderfully!

Modifications

Use plant-based dairy-free butter and vegetable broth to make this recipe vegan.

You can make this dish using purple sweet potatoes or white sweet potatoes; however, these types tend to be more dry and starchy compared to orange-flesh sweet potatoes, so the texture will be slightly different.

Storage

Store in an airtight container in the refrigerator. Leftovers will last in the fridge for up to five days. Reheat in the microwave, oven, or air fryer.

Nutrition