Maple-Roasted Sweet Potatoes

Maple-Roasted Sweet Potatoes

39 Reviews
From: EatingWell Magazine, November/December 2007

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

Ingredients 1 serving

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  • 2½ pounds sweet potatoes, peeled and cut into 1½-inch pieces (about 8 cups)
  • ⅓ cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
  3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 92 calories; 2 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 1 g protein; 4 mcg folate; 5 mg cholesterol; 9 g sugars; 5 g added sugars; 11,108 IU vitamin A; 12 mg vitamin C; 32 mg calcium; 0 mg iron; 119 mg sodium; 294 mg potassium
  • Nutrition Bonus: Vitamin A (222% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ starch, ½ fat

Reviews 39

November 24, 2017
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By: Penelope Notson
I made this as a substitute for the normal canned yams at Thanksgiving. Everyone really liked them and raved about how they were sweet, but not too sweet. I kept the fact they were healthy hidden. ;)
November 22, 2017
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By: pattie duca
Like many, making these forever. An excellent do ahead recipe. I add a splash of vanilla and oj instead of lemon. Can never make enough! Your oven quirks should be taken into consideration, lest you get mashed potatoes! I cover a bit longer, but crank up convection to 425 to brown w/o overcooking.
November 18, 2017
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By: Austin Jenkins
Love the maple syrup, goes really well with sweet potatoes. A perfect alternative to the oily dipping I've been accustomed to.
September 13, 2016
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By: Peta Johnston
Absolutely amazing, totally love this recipe. I have always loved sweet potato but this takes them to a whole new level. This will now be a regular in our house!
November 25, 2015
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By: EatingWell User
I Wish I Had Doubled the Recipe! I weighed the sweet potatoes after peeling them, and they were about 1/4# more than called for. I think the recipe will feed the 5 people who will be eating at my table, but I'm considering making a second batch in order to ensure leftovers! It's delicious, looks pretty, and can be made a day in advance. This is a good alternative to all of the sweet potato recipes that call for a lot of butter, sweetening, and other extra ingredients. I will definitely make it again! Pros: Easy, can be made a day ahead, reasonably healthy, attractive. Cons: This won't feed 12 hungry people as the recipe claims.
November 13, 2015
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By: EatingWell User
Have made my old family recipe for brown sugar and butter sweet potatoes for years but now that I've found this recipe, it is the only one I use. So easy and great flavor without the heavy calories.
December 21, 2014
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By: EatingWell User
When temperature is over 60 degrees all vitamins dies.
September 05, 2014
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By: EatingWell User
Healthy substitutions... I substituted honey for the maple syrup and used Ghee butter w/ a little bit of nutmeg. A healthier alternative and still very yummy and easy.
December 27, 2013
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By: EatingWell User
Not overly sweet I was looking for a sweet potato recipe that was not full of marshmallows and overly sweet. This is perfect. The flavor of sweet potato comes through with a mild maple flavor. I will make this for every holiday going forward. Pros: Easy to fix. Great flavor. Cons: None
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