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.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
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.
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I am SO glad I found this recipe. I made this dish by mistake a few years before this recipe was posted because I didn’t have any of the ingredients in the recipe I was trying, it ended up turning out so much better! But I couldn’t remember the quantities or measurements and this is the closest recipe I could find. I do rosemary instead of thyme and some cayenne with the chili powder when I want even more of a kick! This dish is such a delight, thank you thank you thank you!!
Ashley @ Foodie Crush
I am so glad this is a hit for you Samantha! Enjoy! Happy 2020!
I made these for Thanksgiving and they were very popular. Everyone loved them.
They were really good but I could not taste the chili powder or thyme. They overwhelming flavors were maple and cinnamon. I bought basic chili powder and it may not have been very spicy.
Ashley @ Foodie Crush
I am so glad they were a hit! You could maybe try adding more next time if you’d like stronger Chili flavor
I made these today – delicious! Sweet like candy and my toddler loved them too. One question – are you supposed to keep the foil on the whole time or take it off after the first ten minutes? I kept it on the whole time and they were very soft – I was afraid they would burn if I took the foil off though. Part of the problem was that I cut them too thin, but I’m still curious about the foil. Thank you!
The baking sheet is lined with the foil to make for easier cleanup. The sweet potato wedges are on the foil, not under it.
I love sweet potatoes and this recipe looks so yummy! I love the addition of chili powder!
Jennifer @ Show Me the Yummy
This looks like creamy, crispy, sweet and spicy perfection!
Laura (Tutti Dolci)
I love sweet potatoes, perfect Thanksgiving side!
Sarah | Broma Bakery
Obsessed with T-Swift. Obsessed with sides, sides, sides, sides, sides.
Arthur in the Garden!
Yummy and just in time!
Alice @ Hip Foodie Mom
Heidi, I want to eat Thanksgiving dinner at YOUR house! These maple buttered sweet potato wedges look amazing! T-swift style . . love that! :P
Delicious side dish for the holiday or anytime. Yum!
Could sweet potatoes get any yummier? These look fab! Thanks for sharing. Pinned!