Maple Roasted Sweet Potatoes




(Claire Robinson 2009, Food Network)


4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes

1/4 cup grade B maple syrup, divided

1/4 cup extra-virgin olive oil, divided

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

4 large shallots, peeled and thinly sliced

2 tablespoons balsamic vinegar


In large bowl add sweet potatoes, 2 T maple syrup, 2 T olive oil, 2 t salt and 1 t pepper. Mix to evenly coat potatoes and arrange on sheet tray. Roast at 400° until caramelized to a golden brown and soft, 20 to 30 minutes. Be sure to check after 15 minutes and stir, if needed.

Meanwhile, in large skillet over medium-low heat, add remaining 2 T olive oil and sliced shallots; sauté until they start to caramelize, 5 minutes Add remaining 2 T maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.

Add roasted sweet potato cubes to caramelized shallots and transfer to warm serving dish.

You can also sprinkle with toasted coarsely chopped pecans.