Ingredients:

  • 2 large Sweet Potatoes (approx. 1 kg / 2.2 lbs)
  • 3 Tablespoons Neutral Oil (e.g., light olive or grapeseed)
  • 1 teaspoon Kosher Salt (divided)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 Tablespoons Pure Maple Syrup (Grade A Dark or Grade B)
  • 2 Tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of salt (for glaze)
  • 1 Tablespoon Fresh Parsley or Chives, finely chopped (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Set oven rack to the middle position and line a large baking sheet with parchment paper.
  2. Peel the sweet potatoes and chop them into uniform 1-inch (2.5 cm) cubes. Uniformity is crucial for even cooking.
  3. In a large mixing bowl, toss the chopped sweet potatoes with the neutral oil, 1/2 teaspoon of the salt, and the black pepper. Ensure every piece is lightly coated.
  4. Spread the seasoned potatoes onto the prepared baking sheet in a single layer, ensuring there is space between the pieces to avoid steaming. Bake for 20 minutes.
  5. While the potatoes roast, prepare the glaze: combine the maple syrup, melted butter, ground cinnamon, and the remaining pinch of salt in a small bowl. Whisk until fully emulsified.
  6. After 20 minutes, remove the baking sheet. Pour the maple glaze mixture over the potatoes and use a spatula or tongs to toss thoroughly until every piece is glistening.
  7. Increase the oven temperature slightly to 425°F (220°C). Return the glazed potatoes to the oven and roast for another 10–15 minutes. The potatoes are done when they are fork-tender and the glaze has thickened into a sticky, golden-brown crust.
  8. Remove from the oven, transfer to a serving dish, and garnish with chopped parsley or chives, if using, for a fresh pop of colour. Serve immediately.