Roasted Maple Sweet Potatoes

If you have come to the College Cuisiner before you probably know I LOVE sweet potatoes.

They are so much more versatile than many people, like my mother, think they are.

Savory Sweet potatoes are some of my favorite additions and their sweet complex flavor lend greatly to different ethnic flavors of Mediterranean, Indian, and Mexican.

Last week I finally perfected roasted sweet potatoes which go great with tacos, on nachos, in breakfast tacos, even with meatloaf!

 Here are some of the ways I’ve incorporated these roasted sweet potatoes lately:

What’s great about this recipe is there is little fuss and goes as a perfect side dish. If you are making an ethnic dish try adding a little dried cumin or even curry powder!

 I love how sweet potatoes get deliciously caramelized and sweet while savory. This is a surprising crowd favorite, so give it a try and let me know what you think!

Spiced Roasted Sweet Potatoes

Ingredients:

2 large sweet potatoes, peeled and chopped into small cubes
3 tbsp vegetable oil or enough to coat the potatoes
2-3 tbsp quality maple syrup
2 garlic cloves, finely minced
1 tsp chili powder
2 tsp garlic powder
2 tsp sea salt

Black pepper

Optional:
1 tsp ground cumin or curry powder
½ tsp red pepper flakes
1/4 cup chopped fresh cilantro

Try honey or light agave in place of maple syrup


Directions:

Preheat oven to 400. In a large bowl, toss all ingredients until sweet potatoes are coated well.

Transfer sweet potatoes to a large glass casserole dish. Place in oven for about 30 minutes until cubes crumble with a fork.

Serve hot with your favorite meal!

Enjoy.

Love,

The College Cuisiner