Thanksgiving is just around the corner and I guess it’s time I start sharing some delicious Thanksgiving inspired dishes. Now, I certainly don’t have the time to cook up a whole feast, but I did want to share a couple tasty side dishes.
Growing up we always had yams for Thanksgiving but you couldn’t pay me enough to touch them. They were drenched in syrup, came from a can and topped with marshmallows. No thank you. In fact, the only way I will sweet potatoes is if they are in fact roasted. No brown sugar or marshmallows for me.
For this roasted mixture I used both orange and white sweet potatoes. I like the different colors it brought to the dish. However, using whatever you have on hand would be perfectly fine too. I did add some maple syrup that brought just a touch a sweetness that was perfect and not overpowering. This dish was finished in just under 30 minutes and would be perfect to whip up while the turkey is resting on Thanksgiving. Just remember – don’t give into canned yams when you can have this delicious dish instead!
Maple Roasted Sweet Potatoes
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
2 small to medium sized white sweet potatoes
2 small to medium sized orange sweet potatoes (sometimes labeled yams)
2 tablespoons pure maple syrup
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Source: Nutmeg Nanny
Preheat oven to 400 degrees.
Peel and chunk up sweet potatoes and add to a large rimmed sheet pan.
Drizzle with maple syrup, olive oil, salt and pepper. Mix together (I used my hands) to make sure all the sweet potatoes are equally coated.
Bake until tender (about 25 minutes) stirring the potatoes about once every 10 minutes so they don't burn.
Serve hot from the oven.