When I was growing up, sweet potatoes at the holidays were usually a glass pan of orangey-brown goop covered in marshmallows. And even though marshmallows are one of my favorite food groups (yes, I consider marshmallows to be a food group), something about that pan of stuff just didn’t do it for me.
As a result, I always shied away from holiday sweet potato casseroles.
But here’s the thing. The older I got, the more I realized that I actually love sweet potatoes. You know, the way God intended sweet potatoes to taste — without sugary fluff on top.
Turns out, all that extra brown sugar and marshmallow was really unnecessary. My mom could’ve just saved the marshmallows for eating separately (or s’mores). I would’ve enjoyed them more.
Roasted Maple-Glazed Sweet Potatoes
Now all grown up and able to cook for myself, my holiday sweet potato recipe is one that actually lets you enjoy the taste of a sweet potato without being buried under a landslide of sugar and other stuff. It’s a pretty easy and minimalist recipe adding just enough sweetness to enhance the flavor of these orange marvels without drowning them out. Try it and let me know what you think.
Prep time:
Cook time:
Total time:
Serves: 6
- 5 medium-sized sweet potatoes, peeled and cut into cubes
- ½ cup pure maple syrup
- 3 tablespoons butter, melted
- 1 lemon, juiced
- ½ teaspoon salt
- Freshly ground pepper, to taste
- Preheat the oven to 400 degrees.
- Place the sweet potatoes into a 13×9-inch glass baking dish.
- Combine the maple syrup, butter, lemon juice, salt and pepper in a bowl. Pour this mixture over the sweet potatoes and stir it well to coat the sweet potatoes completely.
- Cover the dish with foil and bake it for 20 minutes. Remove the foil, stir the potatoes, and cook uncovered for 45-50 minutes more (until the potatoes are tender), stirring every 15 minutes to re-coat them with maple glaze.
How do you like your sweet potatoes? —Alison
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