Description
These Roasted Sweet Potatoes with Citrus-Maple Glaze offer a perfect balance of sweet and tangy flavors, enhanced by a glossy, zesty glaze made from orange juice, maple syrup, and Dijon mustard. Easy to prepare and richly comforting, this recipe delivers tender, golden-brown sweet potato half-moons finished with fresh parsley and flaky sea salt for an elegant touch.
Ingredients
Sweet Potatoes
- 2 pounds sweet potatoes, scrubbed and cut into ½-inch-thick half-moons
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
Citrus-Maple Glaze
- ¼ cup orange juice
- 3 tablespoons pure maple syrup
- 3 tablespoons water, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon light brown sugar
- ½ teaspoon grated ginger
- 1 teaspoon cornstarch
Garnish
- 1 teaspoon finely chopped fresh flat-leaf parsley
- ¼ teaspoon flaky sea salt
- Orange zest (for garnish)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Position oven racks in the top third and lower third. Line two large rimmed baking sheets with foil and lightly coat them with cooking spray to prevent sticking.
- Coat the Sweet Potatoes: In a medium bowl, combine the sliced sweet potatoes with 2 tablespoons of extra-virgin olive oil and ½ teaspoon of salt. Toss to coat evenly.
- Roast Sweet Potatoes: Spread the sweet potatoes in an even layer across the prepared baking sheets. Place the sheets on the upper and lower racks in the oven, roasting for 30 to 35 minutes until the sweet potatoes are tender and golden brown. Rotate the baking sheets between the racks halfway through cooking for even roasting.
- Prepare Citrus-Maple Glaze: While the sweet potatoes roast, combine ¼ cup orange juice, 3 tablespoons maple syrup, 2 tablespoons water, 1 teaspoon Dijon mustard, 1 teaspoon light brown sugar, and ½ teaspoon grated ginger in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to combine flavors.
- Thicken the Glaze: In a small bowl, whisk together 1 teaspoon cornstarch and the remaining 1 tablespoon water until smooth. Gradually whisk this mixture into the boiling orange juice mixture. Continue to cook and stir constantly until the glaze thickens, becomes shiny, and coats the back of a spoon, about 3 minutes.
- Combine and Garnish: Transfer the roasted sweet potatoes to a serving bowl or plate. Drizzle generously with the warm citrus-maple glaze. Sprinkle with finely chopped fresh parsley and flaky sea salt. Add a final touch of orange zest for garnish, if desired, before serving.
Notes
- Use fresh ginger for the best flavor, but you can substitute with ¼ teaspoon ground ginger if needed.
- The glaze can be prepared ahead and gently reheated before serving.
- Adjust the sweetness of the glaze by varying the maple syrup or brown sugar to your taste.
- If you prefer a thicker glaze, increase cornstarch to 1 ½ teaspoons.
- Roasting time may vary slightly depending on your oven and the thickness of potato slices.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
