Categories: Side Dish, Sweet Potatoes
Ingredients
- 4 tablespoons vegetable oil, divided
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
- 1/2 cup pure maple syrup (preferably Grade B)
- 3 tablespoons unsalted butter, cut into 1/2-inch cubes
Directions
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Preheat oven to 400°F.
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Oil 2 large rimmed baking sheets with 1 tablespoon oil each.
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Combine sweet potatoes and remaining 2 tablespoons oil in large bowl; toss.
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Divide sweet potatoes between baking sheets, spreading evenly.
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Sprinkle with salt and pepper.
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Roast until almost tender, turning occasionally with metal spatula, about 35 minutes. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)
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Drizzle maple syrup over sweet potatoes and toss to coat.
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Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes.
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Remove from oven; scatter butter cubes over sweet potatoes and let stand until melted.
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Season to taste with salt and generous amount of cracked pepper.