Ingredients:

  • 2 large Sweet Potatoes (Yams) (700 g), peeled and cubed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Pure Maple Syrup (Grade A Dark Robust)
  • 2 tablespoons Unsalted Butter (melted)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Orange Zest
  • Pinch of Salt (for the glaze)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Peel the sweet potatoes and cut them into 1-inch (2.5 cm) uniform cubes.
  2. In a large bowl, toss the sweet potato cubes with the olive oil, kosher salt, and black pepper until evenly coated.
  3. Transfer the seasoned potatoes to the prepared baking sheet and spread them in a single layer without overcrowding. Use two trays if necessary.
  4. Place the potatoes in the preheated oven and roast for 20 minutes.
  5. Remove the tray and use a spatula to flip the potatoes, ensuring a different side makes contact with the hot tray. Return to the oven for another 10 minutes.
  6. While the potatoes roast, prepare the glaze: In a small bowl, whisk together the melted butter, maple syrup, cinnamon, orange zest, and a tiny pinch of salt.
  7. Remove the tray from the oven. Drizzle the prepared maple glaze immediately over the semi-roasted potatoes. Toss gently with the spatula until all the cubes are coated.
  8. Lower the oven temperature slightly to 400°F (200°C). Return the glazed potatoes to the oven and roast for a final 5–10 minutes.
  9. Check for doneness. The potatoes are ready when the edges are visibly sticky, caramelized, and the glaze has thickened beautifully. Be vigilant during this last stage to prevent the maple syrup from burning.
  10. Remove from the oven, transfer to a serving dish, and serve immediately.