Maple and Balsamic Roasted Sweet Potatoes

Mashed, twice-baked, scalloped, baked… all great ways to eat your sweet potatoes at Thanksgiving.  But if you are looking for a new and very tasty update to this delicious vegetable, look no further.  Sweet Potatoes should not take back seat at the Thanksgiving Dinner.  In fact, I am a very big advocate for the sweet potatoes being front and center.  I mean come on – they are the tastiest vegetable at the table… am i right? DUH.

Try this recipe. You won’t be sorry!

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Maple and Balsamic Roasted Sweet Potatoes

Maple and Balsamic Sweet Potatoes

Sweet potatoes will never be the same again.

  • Author: Abby Turner
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
Scale

Ingredients

Roasted Potatoes

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tbsp maple syrup
  • 1/2 tsp dried rosemary
  • 1 tsp rosemary salt (optional, but Jacobsen’s is the best!)
  • pinch of salt and pepper

Balsamic Sauce:

  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Toppings:

  • 1 tsp olive oil
  • 1 cup pumpkin seeds
  • 1 tsp of chipotle chili powder
  • 1 tsp garlic salt
  • 1 tsp minced garlic
  • pinch of salt and pepper
  • 1/2 cup pomegranate seeds

Instructions

  1. Preheat the oven to 350 F.  To prepare the potatoes, wash and slice off any imperfections, halve them length ways and then cut each again similarly into 3 long wedges. Place into a bowl with the oil, maple syrup, dried rosemary and a pinch of salt and pepper. Mix together so that the potatoes are coated in oil.
  2. Lie the potatoes, skin side down on a non-stick baking tray and roast in the oven for 20-25 mins until soft but not mushy. Remove from the oven and leave to cool down.
  3. When the potatoes have finished cooking to desired roast, make the balsamic reduction. Pour the vinegar and maple syrup into a saucepan and bring to a boil then reduce the heat and simmer until it gets thick. Remove from heat.  It will thicken as it cools.
  4. Heat the oil in a frying pan on a medium heat to toast the seeds. Sprinkle over the chipotle chili powder and salt and pepper, toast until they start to sizzle and pop then remove from the heat.
  5. To assemble, place the roasted sweet potatoes onto a serving platter, top with pomegranate seeds then sprinkle over the toasted seeds and drizzle with balsamic reduction.

Keywords: Dinner, Friendsgiving, Thanksgiving, Sweet Potatoes, Fall food, root vegetables, side dishes, twist on favorites

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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