Your regular roasted sweet potatoes… But give them some kick by topping them with a maple-chili glaze. The sweetness of the maple syrup and a little spice from the chilis go with the earthiness of the sweet potatoes. We will make it more festive with a good sprinkling of your favorite pecans. These roasted sweet potatoes are a breeze to make and go great with the rest of the holiday affair.
The holidays are almost here, which means it’s nearly time for the best part of Thanksgiving dinner… the side dishes 🙂 . Seriously, if you peek at your Thanksgiving dinner plate, that bird takes up a tiny portion of the plate, alongside loads and loads of your favorite side dishes. We have some great sides that you can try this year, like our butternut squash blossom, which could be your centerpiece. Or check out plenty more down the page…
Personally I love something sweet and savory along with my turkey. Anything with sweet potatoes is my favorite. From mash to casseroles to fries to chunks… aren’t they yum? These roasted chunks just need a quick sweet and savory glaze to make them a holiday worthy contender.
To make this easy Thanksgiving side, all you need is the following…
- Sweet potatoes
- Maple syrup
- Red chili flakes
- Olive oil
- Salt & Pepper
How do you make these spiced maple glazed sweet potatoes?
The first step is to peel the sweet potatoes and cut them uniformly into bite size chunks, so they cook evenly. Some people might prefer skin, but we make it without. In a large bowl, mix in these chunks with generous olive oil along with salt and pepper. Bake in a preheated oven for about 30 minutes. Stir the sweet potatoes half way through the baking time so they cook evenly and don’t burn.
Meanwhile, in a saucepan, heat olive oil on low to medium heat and sauté ginger, garlic and chopped onion for a couple of minutes. Add in chili flakes and stir in maple syrup and stir for a minute. Add in pecans and cook, stirring, till it thickens up a bit into a glaze.
All that’s left once the potatoes come out of the oven is to plate them out on a serving dish or bowl and pour on this beautiful glaze, along with pecans, over the perfectly roasted sweet potatoes. It looks great and tastes best when you dig into that delicious tasting sweet potato chunk.
- Stir some of your favorite fresh herbs into the glaze, like rosemary or thyme.
- Bacon… Yesss. Some fried bacon crumbs atop would add another layer of flavors.
- Honey. You can substitute honey in place of maple syrup.
- If you’re already doing another sweet potato dish, you can try the same recipe with carrots or butternut squash.
This easy dish doesn’t require too much to say. There is so much cooking happening on these special days that I thought I will give you an easy one. Yeah, I care about you like that. These sweet potatoes are simple, undemanding and still spell festive. Try them this holiday season alongside your turkey or ham, or maybe my pork pinwheels. Eat… drink… and Be Thankful!! Happy Holidays…
Chili Maple Glazed Sweet Potatoes, on my Gypsy Plate… enjoy!
- 3 large sweet potatoes
- 1 small red onion, diced
- 2 garlic cloves, finely chopped
- 1 Tbsp ginger, finally chopped
- 1 tsp red chili flakes
- 1/3 cup maple syrup
- 1/2 cup pecans
- 4 Tbsp olive oil, divided
- Kosher salt to taste
- Pepper to taste
- Preheat the oven to 400°. Wash and peel the sweet potatoes. Cut them into large bite sized chunks. In a large mixing bowl, drizzle the sweet potato chunks with 3 Tbsp olive oil and season generously with salt and pepper. Toss well with hands.
- On a slightly greased, aluminum foil lined, baking pan or sheet, arrange the sweet potato chunks without overcrowding. Bake in pre heated oven for 30 minutes, turning halfway through, as to cook evenly without burning.
- Meanwhile, heat 1 Tbsp olive oil in a saucepan on medium heat and sauté diced onion for a couple of minutes. Stir in garlic and ginger along with red chili flakes and sauté for a minute. Pour in maple syrup and pecans and let it cook for 8-10 minutes, stirring occasionally till it thickens up a bit.
- Once the sweet potatoes are roasted, take them out of the oven. Plate them on a serving dish or bowl and drizzle with chili maple glaze and pecans.
You can replace onions with shallots or scallions.
To add some herby notes, add in some chopped rosemary or thyme to the maple glaze while simmering.
Garnish it with some fresh green herbs like rosemary, thyme or parsley.
You can try the same recipe with carrots or butternut squash.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 276Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 132mgCarbohydrates 34gFiber 4gSugar 17gProtein 3g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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