Ingredients:

  • 3 medium Sweet Potatoes (approx. 900 g – 1 kg)
  • 3 tablespoons Olive Oil
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Ground Cinnamon (initial seasoning)
  • ¼ cup Pure Maple Syrup (Grade A Dark or Grade B)
  • 1 teaspoon Apple Cider Vinegar (ACV)
  • ¼ teaspoon Ground Cinnamon (glaze)
  • 1 tablespoon Chopped fresh parsley or toasted pecans (Optional Garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper to ensure non-stick results.
  2. Peel the sweet potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Uniformity is crucial for even cooking.
  3. Place the sweet potato cubes in a large mixing bowl. Add the olive oil, salt, pepper, and the first portion of ground cinnamon (½ tsp). Toss well until every piece is lightly coated.
  4. Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Ensure the pan is not crowded; if pieces overlap, they will steam instead of roast. Roast for 20 minutes.
  5. While the potatoes are roasting, whisk together the maple syrup, apple cider vinegar (ACV), and the remaining ¼ tsp of cinnamon in a small bowl to create the glaze.
  6. After the initial 20 minutes, remove the baking sheet from the oven. The potatoes should be slightly coloured and fork-tender around the edges. Drizzle the maple glaze mixture evenly over the potatoes.
  7. Gently toss the potatoes directly on the sheet pan using a spatula to ensure an even coating of the glaze. Spread them back out into a single layer.
  8. Return the potatoes to the oven for an additional 15–20 minutes. Monitor closely after 10 minutes, as the maple sugar can burn quickly. They are done when they are deeply golden brown, sticky, and caramelised.
  9. Remove from the oven. Taste and adjust seasoning with a final small pinch of salt, if desired. Garnish with fresh parsley or toasted pecans, and serve immediately.