These wedge-cut sweet potatoes are seasoned with a touch of chili powder, cinnamon, fresh thyme, and a generous drip good maple syrup, and then they get caramelized as they roast in the oven, for a wonderfully sweet and savory side for your Thanksgiving table.
Yesterday I was all about the pie, pie, pie, pie, pie. Today I’m all about the sides, sides, sides, sides, sides. Let’s go T-swift style and Shake! It! Up! Shake! It! Up!
You can find sweet potatoes on pretty much every Thanksgiving table. Except for ours. Growing up we never had sweet potatoes for turkey day. Or yams for that matter. I guess nobody was much of a fan of cooked marshmallows on top of canned orange jewels.
This time around, I’ve turned to the wedge—the sweet potato wedge. Gone is the mush factor found in canned varieties. Instead one of my favorite fall seasonal veggies is partnered with Real® butter, sweet maple syrup and a pinch or two of cinnamon and another smidge of cayenne. Then off on a trip to the hot oven they go.
About the Recipe
Instead of a whole roasted sweet potato or turning the dish into a mash, I’ve cut these root veggies into thick wedges ala french fry style. Okay, a little thicker than that even. With so much mashing going on in the Thanksgiving side dish line-up the wedges add a nice change of pace with their chunky look and feel.
Cutting the potatoes into wedges also cuts down your roasting time. Mama’s gotta eat when mama’s hungry!
While the potatoes are cooking melt the butter, add a touch of chili powder, cinnamon and a generous drip of the good maple syrup. Save Aunt Jemima for next week’s pancake dinner. Okay, breakfast will work too.
To make this an elegant-ish dish fresh thyme leaves are added to offset and flavor the sweet. If you like rosemary, margoram or a different herb, go ahead and give it a go. Good old flat-leaf parsley or even cilantro would be okay too, but maybe just not as fancy.
You can see more of my Bold & Spicy Thanksgiving Recipes at Go Bold with Butter to round out your holiday cravings.
Maple Buttered Sweet Potato Wedges
- 4 sweet potatoes peeled and cut lengthwise into wedges
- kosher salt and freshly ground black pepper
- 6 tablespoons butter
- ½ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- 1 tablespoon fresh thyme leaves only
- Preheat oven to 400°F. Place sweet potatoes on baking sheet covered with aluminum foil and season well with kosher salt and freshly ground black pepper. Roast 10 minutes.
- Meanwhile, melt butter in small pan. Stir in maple syrup, cinnamon and chili powder and cook for 5 minutes on medium heat. Stir in thyme leaves.
- Remove sweet potatoes from oven and coat with maple syrup mixture. Return to oven for 10 minutes or until sweet potato wedges are tender. Raise the oven temperature to 475°F and roast additional 3-5 minutes or until wedges begin to brown. Serve immediately.
Make it a great day friends, and cook something good.
This recipe was created as part of my partnership with Go Bold With Butter. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.