VelvetMaple-Glazed Sweet Potatoes
Inspired by techniques from Bon Appétit.
Chunks of orange sweet potato roasted on two hot trays until almost tender, then tossed with pure maple syrup and roasted again until the syrup cooks down to a sticky glaze. A few cubes of butter and plenty of cracked black pepper finish them.
Always check the labels of the products you use.
Method
- 1
Heat the oven and oil the trays. Heat the oven to 200 °C (180 °C fan). Spread 1 tbsp of the oil over each baking tray.
- 2
Season the sweet potatoes. Toss the sweet potato chunks with the remaining 2 tbsp of oil in the large bowl. Divide them between the trays and spread them out in a single layer, then sprinkle with the salt and half the pepper.
- 3
Roast until almost tender. Roast for about 35 min, turning the chunks every 10-15 min with the metal spatula, until they are browned in places and almost tender when pierced with a knife. They can wait at room temperature for up to 2 hours at this point.
- 4
Glaze. Drizzle the maple syrup over the sweet potatoes and toss to coat. Roast for about 20 min more, until they are fully tender and the syrup has reduced to a sticky glaze that clings to them.
- 5
Finish with butter. Take the trays out, scatter over the butter and leave until it melts. Toss gently, taste, and season with more salt and the rest of the pepper.
Storage
Best served hot. Refrigerate covered up to 4 days and reheat on a tray in a 200 °C (180 °C fan) oven until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 176 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 11.9 g per serving
23.8 % of the 50 g daily maximum · 47.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 2 large rimmed baking trays
- large bowl
- vegetable peeler
- chef's knife
- chopping board
- thin metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 341 kcal |
| Protein | 3.6 g |
| Carbohydrate | 58.7 g |
| of which sugars | 21.4 g |
| of which free sugars | 11.9 g |
| Fat | 10.9 g |
| of which saturates | 3.1 g |
| Fibre | 6.8 g |
| Salt | 1.04 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
