Ingredients:

  • 5 kg (3.3 lbs) Sweet Potatoes (about 3 large), peeled and cut into 1-inch (2.5 cm) cubes
  • 3 tbsp (45 ml) Olive Oil (or neutral oil like rapeseed/canola)
  • 1 tsp (5g) Flaky Sea Salt (plus more for finishing)
  • ½ tsp (1g) Freshly Ground Black Pepper
  • 4 tbsp (60g) Unsalted Butter, melted
  • 4 tbsp (60 ml) Pure Maple Syrup
  • 1 tsp (5 ml) Apple Cider Vinegar
  • ½ tsp (1g) Ground Cinnamon or Nutmeg
  • 1 tbsp (5g) Fresh Thyme leaves (or Rosemary, finely chopped)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large, heavy-duty baking sheet with parchment paper to prevent sticking.
  2. Peel the sweet potatoes and cut them into even, 1-inch (2.5 cm) cubes. Toss the potato cubes in a large mixing bowl with the olive oil, sea salt, and black pepper until fully coated. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not crowded.
  3. Place the tray in the preheated oven and roast for 20 minutes. The potatoes should just be starting to soften and develop light brown colouration on the edges.
  4. While the potatoes are roasting, prepare the glaze: combine the melted butter, maple syrup, apple cider vinegar, ground spice (cinnamon or nutmeg), and fresh thyme in a small bowl. Whisk briefly until emulsified.
  5. After the initial 20 minutes, carefully remove the tray from the oven. Pour the sticky maple glaze evenly over the hot potatoes. Gently toss the potatoes right on the baking sheet using a spatula until every piece is coated. Return the tray to the oven.
  6. Continue roasting for another 10 to 15 minutes, until the potatoes are tender when pierced with a fork, deeply caramelized, and sticky. They should register a lovely, dark golden brown.
  7. Remove from the oven and transfer immediately to a serving dish. If desired, sprinkle with an extra pinch of flaky sea salt and a few extra fresh thyme leaves. Serve piping hot.