I’m so looking forward to Thanksgiving! It is definitely one of our family’s favorite holidays. We go all out with the food and have lots of leftovers, which I actually love. There’s nothing like experiencing the yumminess of all that delicious food a couple more times before getting sick of it and vowing not to want to see another turkey until next Thanksgiving, haha!
Since we’ve moved across the country away from our family, This will be the second Thanksgiving we have on our own. Although we definitely miss our family, the nice thing for me is that I’ve been able to plan our whole menu according to our taste and dietary restrictions.
There are many “must-haves” like turkey, mashed potatoes, gravy, and a green vegetable, usually sautéed green beans or steamed broccoli spears, the list goes on and on from there. I’ve been trying to stay away from all the different casseroles, keeping things as simple and fresh as possible. Plus it saves time, money, and calories too!
My kids’ favorite dish every year at Thanksgiving is candied yams. The one my mom always made was piled high with marshmallows. They would grab a generous helping, and at the end of dinner they’d have a big pile of sweet potatoes left on their plate that had been stripped bare of their marshmallows…they do the same thing with hot chocolate. 🙂
This year I wanted to try something a little different. Instead of feeding them a helping of marshmallows, I thought I’d make maple glazed sweet potatoes, which has the sweetness of candied yams using pure maple syrup instead. I also like that they’re roasted instead of boiled or steamed, which in my opinion gives the potatoes a much better texture. I’d suggest cutting the potatoes bite-size, which will allow for plenty of the maple glaze to cover each piece!
This recipe couldn’t get much easier. Toss a handful of ingredients together, bake, and it’s ready! Such a simple and delicious side for any meal. I hope you enjoy it!
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- 3-4 large sweet potatoes, peeled and cut into small chunks (about 7 or 8 cups chopped)
- 6 tablespoons pure maple syrup, divided
- 2-3 tablespoons coconut or avocado oil, enough to coat potatoes
- 1-2 teaspoons cinnamon, depending on taste
- pinch of salt
- 2 tablespoons butter, melted (can also use extra coconut or olive oil)
- Preheat oven to 375F. Place chopped sweet potatoes onto a baking sheet and drizzle 4 tablespoons maple syrup and the oil over top. Sprinkle with cinnamon, a pinch of salt, and toss to coat.
- Spread potatoes evenly out onto a baking sheet. Add more or less seasonings to suit your taste.
- Place pan into the preheated oven and bake for 25-35 minutes or until tender (time will depend on the size of your sweet potatoes chunks.) Mix together melted butter and 2 tablespoons of maple syrup. Place potatoes into serving dish and pour maple butter mixture over top. Stir to coat. Serve hot. Makes about 4-6 servings.