This is a simple and easy side dish to serve during the Holidays season. This Thanksgiving I am going to serve this dish too. Sweet potatoes are always a welcome dish on my dinner table. Most often I always prepared them mashed or just simply baked. This time I am going to glazed them. I was afraid that it might to be too sweet with any sugary base. I was glad that trying this dish before going full swing to make this side dish to be included in my Thanksgiving menu.
It is going to be good and something new in my yearly dinner with my family and relatives. It is going to be fun.
3 pounds small sweet potatoes, washed and scrubbed well, cut into 1” wide wedges
½ teaspoon ground pepper
¾ teaspoon fine salt
1 tablespoon canola/vegetable/corn oil
2 tablespoons melted butter
1/3 cup pure maple syrup (original or flavored)
Preheat oven to 400°F. Line with aluminum foil on a large baking pan or used a non-stick baking pan.
In a large mixing pan with sweet potato wedges, salt, ground pepper and canola/vegetable/corn oil and toss all until well combined. Then pour the sweet potato mixture on the lined baking pan and spread into a single layer.
Transfer to the oven and bake/roast for 25-30 minutes or until light golden and tender.
Meanwhile, in a small bowl add pure maple syrup and melted butter; stir to combine.
Remove baking pan from heat and drizzle of the maple syrup mixture all over the baked/roasted sweet potato wedges. Gently toss well with a set of wood spatula until all the wedges coated. Return the baking pan to bake/roast for another 8-10 minutes until glazed.