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These Maple Glazed Sweet Potatoes roast up caramelized and tender, with warm maple-cinnamon flavor. Great on their own or added to any favorite salad, like our Cranberry Maple Kale Salad.
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Ingredients
- Purple or orange sweet potatoes, 3–4 medium
- Maple syrup, 1 tablespoon
- Olive oil, 1–2 teaspoons
- Cinnamon, ½-1 teaspoon
- Sea salt + pepper
Instructions
- Bring a pot of water to a boil. Add whole or halved sweet potatoes and cook 20–25 minutes until just fork-tender but still firm. Drain and cool completely — overnight in the fridge is ideal and boosts resistant starch.
- Once cooled, cube into bite-sized pieces.
- When ready to roast, preheat to 425°F. Line a sheet pan with parchment paper.
- Toss sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread in a single layer - no crowding. Roast 15–18 minutes, flipping halfway, until caramelized on the edges.
- Enjoy warm as a side — or cool slightly and fold into Cranberry Maple Kale Salad for a heartier, cozier version.
What's in this meal?
Veggies · Spices
Fiber: 3–4g
|Protein: 1–2g
|Plant variety: 3
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Swap It + Smart Tips
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Make it heartier: Mix into Cranberry Maple Kale Salad or serve over grains for a cozy bowl.
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Oil-free option: Toss sweet potatoes with just maple syrup, cinnamon, and sea salt — they’ll still caramelize beautifully
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Extra crisp edges: Spread in a single layer with plenty of space. Crowding = steaming, not roasting
- More savory: Eliminate the cinnamon and maple syrup. Add a pinch more sea salt.
- Spicier version: Add a tiny pinch of cayenne for warmth (⅛ tsp)
- Leftovers: Keep 3–4 days in the fridge. Try eating them cold or just slightly heated to maintain the resistant starch — they’re great in salads or grain bowls.
Meal Prep Tip
Boil a batch of sweet potatoes at the start of the week and store them whole in the fridge. The longer they cool, the more resistant starch develops — so they’re actually better on day two or three. Cube and roast just before serving.
Why It Matters
For You:
- Purple and orange sweet potatoes are some of the most nutrient-dense foods you can eat — purple varieties are rich in anthocyanins, orange varieties in beta-carotene, and both deliver vitamin C, potassium, and fiber to support immunity, energy, and digestion.
- Boiling first, then roasting locks in resistant starch — a type of fiber that feeds your gut microbiome and helps steady blood sugar — while still delivering caramelized edges and golden color
- Maple syrup adds just enough sweetness to make this feel indulgent while keeping it completely whole food
- Simple, clean ingredients mean this pairs with almost anything — and you’re getting real nutrition in every bite
For the Planet:
A simple plant-based side that’s low-impact, affordable, and easy to scale — proof that delicious doesn’t have to be complicated.
Community Gallery:
Real kitchens. Real tweaks. See real people in our community gallery. If you’d like to share, email hello@pigsaresmart.com.
