Baked Sweet Potatoes with Rosemary and Maple
A great substitute for traditional mashed potatoes. The maple syrup slightly caramelizes and brings out the extra sweetness in the potatoes. Use olive oil instead of butter for dairy-free.
About 3 pounds of sweet potatoes, washed, cut and peeled into 1-2” pieces
½ cup of water
4 tablespoons of butter, cut into portions or 3 tablespoons of olive oil (Omit butter and use olive oil for dairy-free)
Salt & pepper, to season
2 ½ teaspoons dried rosemary
½ cup 100% pure maple syrup
Heat the oven to 400 degrees F.
In a large pan place the sweet potatoes and add enough water to cover. Over high heat, bring to a boil. Reduce the heat slightly and cook the sweet potatoes for about 5 minutes, or until they are just becoming soft and tender. Remove from the heat, drain well and set the sweet potatoes in a large casserole dish and add in the ½ cup of water.
Pat the pieces of butter over the tender potatoes (or for dairy-free brush them with olive oil). Next season them with the salt, pepper and rosemary, and drizzle the maple syrup over the seasoned sweet potatoes.
Bake the sweet potatoes for about 20 minutes. Remove from the oven, turn the potatoes and cook for another 20 minutes or until the sweet potatoes are tender, browned and the maple syrup is slightly caramelized.
Serves 6.
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