Ingredients:
- 4 large Sweet Potatoes (approx. 2.5 lbs)
- 3 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper, freshly cracked
- 1/4 cup Pure Maple Syrup (Grade A Dark Robust Taste)
- 2 tablespoons Unsalted Butter, melted
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Freshly Grated Nutmeg
- Flaky Sea Salt, to taste (e.g., Maldon)
Instructions:
- Preheat the oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper for easy clean-up and preventing sticking.
- Peel the sweet potatoes. Dice them into uniform 1-inch (2.5 cm) cubes. Consistency is key for even cooking.
- In a large mixing bowl, toss the sweet potato cubes with the olive oil, kosher salt, and black pepper until fully coated.
- Spread the potatoes onto the prepared baking sheets in a single layer. Ensure there is space between the cubes; do not crowd the pan, or they will steam instead of roast.
- Roast for 20 minutes, then remove the sheets and toss the potatoes gently with a spatula. Return to the oven for another 5–10 minutes, or until the potatoes are tender when pierced with a fork and lightly browned on the edges.
- While the potatoes are completing their first roast, prepare the glaze. In a small saucepan (or microwave), melt the butter. Whisk in the maple syrup, cinnamon, and nutmeg until fully combined. Warm gently, but do not boil.
- Remove the potatoes from the oven. Immediately pour the prepared maple glaze over the roasted potatoes in the mixing bowl. Toss thoroughly but carefully until every cube is glossy and coated.
- Return the glazed potatoes to the baking sheet (again, spread them into a single layer). Reduce the oven temperature slightly to 375°F (190°C).
- Roast for a final 5–8 minutes. Watch them carefully, as the high sugar content can burn quickly. They are ready when the glaze is bubbling, sticky, and the potato edges are deeply caramelised.
- Transfer the sweet potatoes to a serving dish. Finish with a generous pinch of flaky sea salt for contrast and serve immediately.