Ingredients
Vegetables
- 2 1/2 pounds sweet potatoes, peeled and cut into 1‑inch cubes
Dairy
- 6 tablespoons unsalted butter, melted
Sweeteners and Spices
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Preparation
- Cooking spray or neutral oil for coating pan
Ingredients and Why They Matter
Sweet potatoes (2 1/2 pounds, 1‑inch cubes)
Sweet potatoes bring natural sweetness, fiber, and that creamy interior that makes this side feel luxurious without needing a long ingredient list. Cutting them into fairly even 1‑inch cubes helps them cook at the same rate and gives you enough surface area for maximum caramelization.
Unsalted butter (6 tablespoons, melted)
Butter is what makes these potatoes taste rich and “holiday‑level” instead of just roasted. By melting it and whisking it into a glaze, you coat each cube evenly so the butter browns gently in the oven and binds the cinnamon and maple syrup to the potatoes.
Pure maple syrup (1/4 cup)
Maple syrup adds layered sweetness with a subtle smoky, caramel note that pairs incredibly well with sweet potatoes and cinnamon. Using real maple syrup (not pancake syrup) gives a cleaner flavor and helps create a glossy glaze that thickens in the heat.
Ground cinnamon (1/2 teaspoon)
Cinnamon adds warmth and coziness and turns these into a true fall‑winter side. It enhances the natural sweetness of the potatoes and maple without needing more sugar or extra spices, keeping the profile simple and versatile.
Kosher salt (1/2 teaspoon)
Salt might seem small, but it’s essential for balance. It sharpens the maple and cinnamon flavors, keeps the dish from tasting flat or overly sweet, and brings out the savory side of the butter and sweet potatoes.
Cooking spray or neutral oil (for pan)
Lightly coating the sheet pan helps prevent sticking and encourages the edges of the sweet potatoes to brown instead of steam. A thin film of neutral oil (like canola, avocado, or vegetable oil) works just as well as spray.
Step‑by‑Step Instructions
I start by preheating the oven to 375°F (190°C) and positioning a rack in the center so the sweet potatoes roast evenly. Then I coat a large sheet pan with cooking spray or a thin layer of neutral oil, making sure to get all the corners so nothing sticks once the maple and butter start to caramelize.
Next, I peel the sweet potatoes and cut them into roughly 1‑inch cubes, aiming for uniform size so they bake at the same pace. I spread the cubes out on the prepared pan in a single, even layer, leaving a bit of space between them; if they’re piled up or crowded, they’ll steam instead of roast and you’ll miss out on those browned edges.
In a medium bowl, I whisk together the melted unsalted butter, pure maple syrup, ground cinnamon, and kosher salt until the mixture looks smooth and glossy. This creates a simple maple‑cinnamon butter that clings to the potatoes instead of separating on the pan.
I pour the maple butter mixture evenly over the sweet potatoes, then toss everything directly on the pan with clean hands or a spatula, making sure every piece is coated on all sides. Once coated, I spread the cubes back into a single layer with as much space between them as the pan allows.
The pan goes into the preheated oven, and I bake the sweet potatoes for about 35 minutes. About halfway through the baking time, I pull the pan out and gently stir or flip the cubes; this exposes new surfaces to the hot pan and oven heat, helping them caramelize evenly instead of just browning on one side.
I start checking for doneness around the 30‑minute mark. The sweet potato cubes are ready when they’re fork‑tender in the center and the edges are caramelized and browned in spots, with a bit of sticky glaze clinging to the pan. If they’re not quite browned, I give them a few extra minutes, watching closely so the maple doesn’t burn.
Once they’re done, I remove the pan from the oven while everything is still hot. I use a spatula to loosen any sticky bits from the pan (those browned edges are flavor gold) and transfer the sweet potatoes to a warm serving dish. I serve them immediately, while the glaze is still glossy and the centers are soft and steamy.