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!
PrintMaple and Balsamic Roasted Sweet Potatoes

Sweet potatoes will never be the same again.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
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
- 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
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