MAPLE-ROASTED SWEET POTATO SPEARS
3 large orange-fleshed sweet potatoes (about 12 ounces each), scrubbed and patted dry
2 teaspoons olive oil, divided use
1/2 teaspoon coarse (kosher) salt
1/4 cup pure maple syrup
1 tablespoon cider vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Preheat the oven to 425 degrees. Line a large jelly-roll pan or baking sheet with parchment paper or lightly oil.
Cut the potatoes in half lengthwise, and then slice each half into 4 spears 3/4 to 1 inch wide. Toss the potato spears with 1 teaspoon of the olive oil and the salt in a large bowl.
Scatter the sweet potatoes on the prepared pan in a single layer and place in the oven. Roast, turning once, until fork-tender and lightly browned, about 25 minutes.
Meanwhile, whisk together the maple syrup, vinegar and remaining 1 teaspoon oil.
Brush the glaze lightly over the roasted potato spears. (You may not need it all.) Return them to the oven and continue roasting until they are caramelized, about 10 minutes. Remove from the oven, sprinkle with the thyme, and serve.
Makes 6 servings
Source: Hay Day Country Market Cookbook by Kim Rizk
3 large orange-fleshed sweet potatoes (about 12 ounces each), scrubbed and patted dry
2 teaspoons olive oil, divided use
1/2 teaspoon coarse (kosher) salt
1/4 cup pure maple syrup
1 tablespoon cider vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Preheat the oven to 425 degrees. Line a large jelly-roll pan or baking sheet with parchment paper or lightly oil.
Cut the potatoes in half lengthwise, and then slice each half into 4 spears 3/4 to 1 inch wide. Toss the potato spears with 1 teaspoon of the olive oil and the salt in a large bowl.
Scatter the sweet potatoes on the prepared pan in a single layer and place in the oven. Roast, turning once, until fork-tender and lightly browned, about 25 minutes.
Meanwhile, whisk together the maple syrup, vinegar and remaining 1 teaspoon oil.
Brush the glaze lightly over the roasted potato spears. (You may not need it all.) Return them to the oven and continue roasting until they are caramelized, about 10 minutes. Remove from the oven, sprinkle with the thyme, and serve.
Makes 6 servings
Source: Hay Day Country Market Cookbook by Kim Rizk
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