Sliced and slathered with olive oil, maple syrup and cinnamon, these roasted sweet potato coins take only 15 minutes in a hot oven to become divinely caramelized on the outside and lushly tender in the center. Try them in salads, grain bowls, or in burritos and enchiladas, and more.
Course Side Dish
Keyword roasted sweet potatoes
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
2medium sweet potatoes, about 1 pound
2tablespoonsmaple syrup, honey or agave syrup
Preheat the oven at 425°F￼. for 15 minutes
Scrub the sweet potatoes clean. There's no need to peel, but do so if you prefer. Cut the potatoes in half lengthwise then slice into 1/4" coins. In a large bowl, toss the potatoes with the olive oil, maple syrup, cinnamon and salt. This step is easiest done with your hands.
Place the potatoes on a sheet pan in an even layer and roast in the oven for 15 minutes or until bubbly, lightly browned, and tender. Flip the potatoes 8-9 minutes into cooking if you'd like. Serve warm or store in the refrigerator for up to 4 days.
If you'd prefer, use other natural sweeteners like agave syrup, honey, or molasses instead of the maple syrup. Thin the sweetened mixture with 1 teaspoon of hot water to make smooth glaze if necessary.