When I was growing up, sweet potatoes at the holidays were usually a glass pan of orangey-brown goop covered in marshmallows. And even though marshmallows are one of my favorite food groups (yes, I consider marshmallows to be a food group), something about that pan of stuff just didn’t do it for me.
As a result, I always shied away from holiday sweet potato casseroles.
But here’s the thing. The older I got, the more I realized that I actually love sweet potatoes. You know, the way God intended sweet potatoes to taste — without sugary fluff on top.
Turns out, all that extra brown sugar and marshmallow was really unnecessary. My mom could’ve just saved the marshmallows for eating separately (or s’mores). I would’ve enjoyed them more.
Roasted Maple-Glazed Sweet Potatoes
Now all grown up and able to cook for myself, my holiday sweet potato recipe is one that actually lets you enjoy the taste of a sweet potato without being buried under a landslide of sugar and other stuff. It’s a pretty easy and minimalist recipe adding just enough sweetness to enhance the flavor of these orange marvels without drowning them out. Try it and let me know what you think.
- 5 medium-sized sweet potatoes, peeled and cut into cubes
- ½ cup pure maple syrup
- 3 tablespoons butter, melted
- 1 lemon, juiced
- ½ teaspoon salt
- Freshly ground pepper, to taste
- Preheat the oven to 400 degrees.
- Place the sweet potatoes into a 13×9-inch glass baking dish.
- Combine the maple syrup, butter, lemon juice, salt and pepper in a bowl. Pour this mixture over the sweet potatoes and stir it well to coat the sweet potatoes completely.
- Cover the dish with foil and bake it for 20 minutes. Remove the foil, stir the potatoes, and cook uncovered for 45-50 minutes more (until the potatoes are tender), stirring every 15 minutes to re-coat them with maple glaze.
How do you like your sweet potatoes? —Alison