Roasted Sweet Potatoes With Maple Dijon Dressing Recipe 475

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MAPLE-ROASTED SWEET POTATOES



Maple-Roasted Sweet Potatoes image

In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and are roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transform this ultra-simple dish into something sublime.

Provided by Kathy Farrell-Kingsley

Categories     Diabetic Christmas Side Dish Recipes

Time 1h10m

Number Of Ingredients 6

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
⅓ cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
  • Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 18 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 118.9 mg, Sugar 9.1 g

ROASTED SWEET POTATOES WITH MAPLE-DIJON DRESSING RECIPE - (4.7/5)



Roasted Sweet Potatoes with Maple-Dijon Dressing Recipe - (4.7/5) image

Provided by ElianeSM

Number Of Ingredients 10

3 3 2-inch lbs sweet potatoes, peeled and cut into 2-inch pieces
Vegetable oil
1/3 1/3 1/3 cup chopped fresh parsley
Salt
Freshly ground black pepper
1/3 1/3 1/3 cup olive oil
2 2 2 Tbsp apple cider vinegar
1 1 1 Tbsp maple syrup
2 2 2 Tbsp Dijon mustard
1/4 1/4 1/4 tsp dry mustard

Steps:

  • 1. Preheat oven to 425 degrees. In a salad bowl, toss potatoes with just enough oil to coat and season with salt. Arrange on a baking sheet which had either been lightly oiled or covered with foil for easy clean up. Roast potatoes until tender, about 25 minutes to 35 minutes, tossing a few times to prevent the bottom from burning. Remove from oven and let cool on baking sheet. 2. Meanwhile, make dressing. In small bowl, whisk together oil, vinegar, maple syrup and mustard. Set aside. 3. Cut potato chunks in half and transfer back to salad bowl. Add parsley, salt and pepper and toss to mix. Add enough dressing to to potato mixture to lightly coat and toss gently so potatoes don't get mashed. You should be able to taste the sweetness of the maple syrup and the tang of the mustard. If not, add more dressing. Serve at room temperature.

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