Sweet and Savory Butter Maple Roasted Sweet Potatoes
This is Fall in a dish! Sweet Maple, savory butter, and roasted sweet potatoes topped with crunchy pecans, creamy goat cheese and herbaceous fresh thyme. Ooohhh la la! A wonderful side dish for Fall and maybe a new favorite for Thanksgiving dinner.
Ingredients
3 medium sweet potatoes
⅓ cup Butter Olive Oil
1 teaspoon cinnamon
½-1 teaspoon Fleur de Sel Sea Salt
½ teaspoon pepper
⅓ cup Runamok Cinnamon Vanilla Maple Syrup
2 tablespoons Maple Balsamic Vinegar
For the Topping
⅓ cup chopped pecans
1 teaspoon fresh thyme leaves
½ teaspoon cinnamon
Crumbled goat cheese or feta cheese for garnish
Preparation
- Preheat your oven to 400°F.
- Clean and cut the sweet potatoes into ½-inch thick rounds. You can leave the skin on or peel it.
- In a large bowl toss the sweet potato slices with the Butter Olive Oil, 1 tsp cinnamon, salt, Maple Balsamic Vinegar, and pepper until evenly coated.
- Arrange the sweet potato slices in a single layer on a baking tray, leaving a little space between each slice. This ensures they roast evenly instead of steaming. Bake for 25-30 minutes, or until tender. The cooking time may vary based on the thickness of the slices.
- For the topping in a small bowl, combine the maple syrup, chopped pecans, ½ teaspoon cinnamon, and fresh thyme.
- When the potatoes are tender, remove the tray from the oven. Top each sweet potato slice with about 1 teaspoon of the maple-pecan mixture. Return the tray to the oven and bake for an additional 8-10 minutes, or until the pecans are toasted and the topping is caramelized. Keep an eye on them and rotate the tray as needed to prevent them burning.
- Sprinkle the crumbled feta or goat cheese on top for an extra layer of flavor.
Posted on September 30 2024