Maple-Dijon Roasted Sweet Potatoes
Tender, caramelized sweet potato chunks coated in a buttery glaze of pure maple syrup, tangy Dijon mustard, and apple cider vinegar. A touch of fall spice brings warmth while keeping this side dish savory and balanced.
Ingredients
- 2 pounds sweet potatoes cut into ¾-inch cubes
- 2 tablespoons avocado oil
- ¾ teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon Fall Spice Blend
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon butter melted
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with the oil, salt, pepper, and Fall Spice Blend. Spread them in a single layer on a large sheet pan.
- Roast for 20 minutes. Turn the sweet potatoes, then roast for another 10 to 15 minutes, until tender and browned around the edges.
- While the sweet potatoes finish roasting, add the maple syrup, Dijon mustard, melted butter, and apple cider vinegar to the same bowl. Whisk until smooth.
- For the most even coating, transfer the roasted sweet potatoes back to the bowl and toss gently with the glaze. Or drizzle the glaze over the potatoes on the sheet pan and turn them to coat. Spread the potatoes in a single layer and return them to the oven for 4 to 6 minutes, until the glaze bubbles and clings to them. Serve warm.
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