Ingredients:
- 3 lbs Sweet Potatoes (Orange Flesh), peeled and cut into 1-inch (2.5 cm) cubes.
- 3 Tbsp Olive Oil (or Avocado Oil)
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ cup Pure Maple Syrup (Grade A Dark)
- 2 Tbsp Unsalted Butter, melted.
- ½ tsp Vanilla Extract
- Pinch of Flaky Sea Salt, to garnish.
Instructions:
- Preheat Oven: Set the oven temperature to 400°F (200°C). Line a heavy-duty sheet pan with parchment paper.
- Cube Potatoes: Peel the sweet potatoes and cut them into even 1-inch (2.5 cm) cubes. Consistency is key for uniform cooking.
- Season Heavily: Place the cubed potatoes into the large mixing bowl. Drizzle with olive oil and toss well until completely coated.
- Spice Up: Add the kosher salt, pepper, cinnamon, and nutmeg. Toss again until the spices are evenly distributed.
- Spread and Roast: Transfer the potatoes to the prepared baking sheet. Spread them into a single layer ensuring there is space between the pieces. Roast for 20 minutes.
- Flip: Remove the tray from the oven. Use a spatula to flip the potatoes, rotating them to expose new surfaces to the heat. Return to the oven for another 10–15 minutes, until the edges are starting to turn deep golden brown.
- Prepare Glaze: While the potatoes finish roasting, combine the maple syrup, melted butter, and vanilla extract in a small bowl. Whisk until emulsified.
- Glaze Potatoes: Remove the sheet pan from the oven (potatoes should be nearly fork-tender). Pour the maple glaze evenly over the potatoes. Gently toss them right on the sheet pan using a rubber spatula until every piece is coated.
- Final Roast: Return the glazed potatoes to the oven for 5–7 minutes. Watch carefully—you want the glaze to bubble and thicken slightly, but not to burn (the high sugar content scorches quickly).
- Serve: Remove from the oven. Transfer to a serving platter and sprinkle with a pinch of flaky sea salt just before serving. Job's a good 'un!