These Roasted Maple 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
- Sweet potatoes, 3–4 cups cubed (about 2 large)
- Olive oil, 1–2 tablespoons
- Maple syrup, 1 tablespoon
- Cinnamon, ½ teaspoon
- Sea salt + pepper
Instructions
- Preheat to 425°F. Line a sheet pan with parchment for easy cleanup.
- In a large bowl, toss sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread sweet potatoes in a single layer (no crowding!). Roast 25–30 minutes, flipping halfway, until caramelized on the edges and fork-tender.
- 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: 2 - 3g
|Protein: 1 - 1.5g
|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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Why This Recipe Works
- Cool & Creamy Chia Oats combine plant-based power with no-fuss prep—perfect for busy mornings.
- Chia seeds deliver fiber and omega-3s, helping you feel full and energized.
- Flaxseed supports gut health, hormone balance, and is linked to better weight management.
- Berries add a sweet antioxidant boost to support immune health and reduce inflammation.
- And oats? They’re a fiber-rich base that keeps blood sugar steady and digestion happy.
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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Cinnamon swap: Use pumpkin pie spice or add a pinch of nutmeg for warmer holiday flavor.
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Oil-free option: Toss sweet potatoes with just maple syrup and spices — 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.
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Sweeter version: Add an extra tablespoon of maple syrup before baking.
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Less sweet: Reduce maple syrup to 1 teaspoon and add a pinch more salt.
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Spicier version: Add a tiny pinch of cayenne for warmth (⅛ tsp).
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Leftovers: Keep 3–4 days in the fridge. Reheat at 350°F for about 10 minutes, or enjoy cold in salads.
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Meal prep: Fantastic in bowls, salads, wraps — or straight from the fridge when you’re “taking a break” in the kitchen.
Pro Tip
Cut the sweet potatoes into evenly sized cubes (¾–1 inch). Uniform pieces roast at the same rate and caramelize instead of steaming.
Why It Matters
For You:
Sweet potatoes are packed with fiber, vitamin A, potassium, and natural sweetness — a nutrient-dense holiday win.
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.
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