Maple-Lime Sweet Potatoes

Adapted (liberally) from The New Vegetarian Grill

This recipe was written for the grill, but without boring you with the reasons, I had to opt for the oven (on a very hot day, no less). If you can grill these, use a grill rack for vegetables and watch them closely so they don’t char due to the sugar in the glaze. These sweet potatoes were tender, sweet and sour all at once – a huge hit!

  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons fresh lime juice (1 lime)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large sweet potatoes (about 2 pounds total)
  • Preheat the oven to 425 degrees. Prepare a rimmed baking sheet by coating it lightly with a drizzle of olive oil.
  • In a small bowl, whisk together olive oil, maple syrup, lime juice, cinnamon, salt and pepper. Set aside.
  • Peel the sweet potatoes and cut them into 1/4″ thick slices. Place the sweet potato slices in a bowl and toss with the glaze. Place the sweet potato slices on the baking sheet in a single layer, then brush with a little more of the glaze. You should still have about 1/4 cup of glaze left in the bowl. Reserve this glaze for later use.
  • Roast the sweet potatoes for 15 minutes, then turn them over and roast for another 15-20 minutes. They will be golden brown and a little crispy around the edges. Remove the sweet potatoes from the oven. Serve them with the remaining glaze spooned over the top.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4


2 responses to “Maple-Lime Sweet Potatoes”

  1. Jennifer says:

    Would it be okay to substitute the lime for lemon? By the way, I love your site!! Thank you!

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