Go Back
–+ servings
250ml bottle of Allspice Infused Olive Oil for meats and desserts
Garden Infuzions

Maple Glazed Roasted Sweet Potatoes Featuring Allspice Olive Oil

Tender roasted sweet potatoes get a glossy maple finish and a warm allspice lift for a cozy side dish that feels right at home on weeknight plates or holiday tables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 3 tablespoons Allspice Infused Olive Oil
  • 3 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped pecans
  • 1 teaspoon orange zest
  • 1 tablespoon chopped fresh parsley
  • Flaky sea salt for finishing

Equipment

  • 1 Rimmed baking sheet Large enough to spread potatoes in a single layer
  • 1 sheet Parchment paper Helps prevent sticking and makes cleanup easier
  • 1 Large mixing bowl For coating the sweet potatoes evenly
  • 1 Small bowl For mixing the maple glaze
  • 1 Spatula For flipping and tossing during roasting
  • 1 Microplane or zester For fresh orange zest

Method
 

Instructions
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Place the sweet potato cubes in a large mixing bowl and toss with the Allspice Infused Olive Oil, kosher salt, cinnamon, and black pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
  4. Roast for 20 minutes, then remove the pan from the oven and flip the sweet potatoes with a spatula.
  5. Whisk the maple syrup and apple cider vinegar together in a small bowl, then drizzle the mixture over the sweet potatoes and toss gently on the pan.
  6. Return the pan to the oven and roast for 12 to 15 minutes, until the potatoes are tender inside and caramelized at the edges.
  7. Sprinkle the chopped pecans over the pan during the final 3 minutes of roasting so they toast lightly without burning.
  8. Transfer the sweet potatoes to a serving dish and finish with orange zest, fresh parsley, and a pinch of flaky sea salt.
  9. Serve warm while the glaze is glossy and the edges are still caramelized.

Notes

For the best texture, keep the sweet potato pieces close to the same size and avoid overcrowding the pan. If doubling the recipe, use two baking sheets and rotate them halfway through roasting.

Tried this recipe?

Let us know how it was!