Mashed, twice-baked, scalloped, baked… these are all great ways to eat your sweet potatoes at Thanksgiving. If you think you’ve had it all, trust me. I’ve got something for you today. So, if you are looking for a new and very tasty update to this delicious and beautiful vegetable, look no further than the dynamic duo of maple and balsamic.
Let’s be honest: Sweet Potatoes should not take a back seat at the Thanksgiving Dinner. There are so many different flavor palettes and beautiful colors during this time of year, but sweet potatoes are almost universally appreciated by everyone. So, no backseat. 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. And it’s no contest! Let me introduce you to maple and balsamic.
You’ll want to see how simple this maple and balsamic recipe is. Please let me know on social or in the comments if you tried this one. And a little secret… You can enjoy it ANY time of year!
Try this recipe. You won’t be sorry!
I also wanted to reiterate how thankful I am that you’re all here. Whether it’s hanging on social media or interacting and trying things on the blog, it means the world to me. I feel so blessed this time of year and I wish I could have you ALL over for a big Friendsgiving plate. Umm, now I’m wondering how we can make that happen?!
Stay tuned throughout the holiday season. I have devotions, thoughtful posts, Advent, and Christmas inspiration (both food and decor!) coming your way. Let me know in the comments what you want to see, and we’ll see what I can put together for everyone!Print
Sweet potatoes will never be the same again.
- 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
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 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
- 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.
- 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.
- 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.
- 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.
- 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
More cookbook yumminess right here!