Smoky Maple Roasted Sweet Potatoes

These roasted sweet potato rounds are caramelized, tender, and deeply infused with smoky sweetness. A staple side dish that balances savory depth with natural sugars.

Yields: 4 servings Prep time: 10 minutes Cook time: 30 minutes

Ingredients

• 3 large sweet potatoes (approx. 2 lbs), scrubbed clean
• 2 tbsp avocado oil or melted coconut oil
• 3 tbsp pure maple syrup
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp cayenne pepper (optional, for heat)
• ¼ cup toasted pecans, roughly chopped (for garnish)
• Fresh thyme sprigs (for garnish)

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Slice the Potatoes: Cut the sweet potatoes into uniform rounds, about ½-inch thick. You can leave the skin on for extra texture and nutrients, or peel them if preferred.
3. Create the Glaze: In a large bowl, whisk together the oil, maple syrup, smoked paprika, cinnamon, salt, and cayenne (if using) until well combined.
4. Coat the Rounds: Add the sweet potato slices to the bowl and toss thoroughly until every piece is evenly coated in the spiced glaze.
5. Arrange and Roast: Spread the coated slices in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary.
6. Bake: Roast for 20 minutes. Remove the sheet from the oven, flip each slice over, and return to the oven. Continue roasting for another 10–15 minutes, or until the potatoes are tender and the edges are caramelized and slightly charred.
7. Garnish and Serve: Transfer the roasted potatoes to a serving bowl. Top immediately with the toasted pecans and fresh thyme. Serve warm. Enjoy!