2 lbs. sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon melted butter
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon fresh thyme leaves, optional
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Toss sweet potatoes with olive oil, maple syrup, melted butter, cinnamon, salt and pepper until evenly coated. Spread in a single layer on the prepared pan.
Roast for 30–35 minutes, turning once halfway through, until the sweet potatoes are tender and caramelized around the edges.
Sprinkle with fresh thyme, if desired, and serve warm.
Eddie’s Recipe Tip:
Give the potatoes plenty of room on the pan. Crowding causes them to steam rather than develop those browned, caramelized edges.
