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

1. Preheat your oven to 400°F.
2. Clean and cut the sweet potatoes into ½-inch thick rounds. You can leave the skin on or peel it.
3. 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.
4. 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.
5. For the topping in a small bowl, combine the maple syrup, chopped pecans, ½ teaspoon cinnamon, and fresh thyme.
6. 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.
7. Sprinkle the crumbled feta or goat cheese on top for an extra layer of flavor.