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Easy Maple Brown Butter Sweet Potatoes

lightened-up maple brown butter sweet potatoes - featured image
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Lightened-up maple brown butter sweet potatoes that are rich and caramelized but won’t leave you feeling heavy. Perfect for weeknight sides or holiday feasts, this recipe uses just enough brown butter for nutty flavor and lets maple syrup do the heavy lifting on sweetness.

Ingredients

Scale
  • 3 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (for brown butter finish)
  • 1 tablespoon maple syrup (for drizzling)
  • Fresh thyme leaves (from about 4 sprigs) for garnish (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into 1-inch cubes, making them as uniform as possible for even cooking.
  3. In a large mixing bowl, combine the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Toss until each piece is evenly coated.
  4. Arrange the sweet potatoes in a single layer on the prepared baking sheet, making sure they’re not touching each other too much.
  5. Roast for 25-30 minutes: roast for 15 minutes, then flip the potatoes with a spatula and return to the oven for another 10-15 minutes until tender and edges are golden brown and slightly crispy.
  6. About 5 minutes before the potatoes are done, make the brown butter: place 1 tablespoon of butter in a small saucepan over medium heat. Swirl occasionally as the butter melts. It will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and turns golden-brown (about 3-4 minutes), remove from heat immediately. Stir in 1 tablespoon of maple syrup.
  7. Transfer the roasted sweet potatoes to a serving dish. Drizzle the brown butter-maple mixture over the top and toss gently to coat. Sprinkle with fresh thyme leaves and a pinch of flaky sea salt. Serve immediately.

Notes

For dairy-free, use high-quality vegan butter. For lower sugar, reduce maple syrup to 2 tablespoons total. Cut uniform pieces for even cooking. Watch brown butter carefully as it can burn quickly. Sweet potatoes can be roasted up to an hour ahead and kept warm in a 200°F oven; make brown butter fresh just before serving. Not recommended for freezing.

Nutrition

Keywords: sweet potatoes, maple brown butter, healthy side dish, Thanksgiving side, easy sweet potato recipe, lightened-up, gluten-free, vegetarian

Find it online: https://willarecipes.com/easy-maple-brown-butter-sweet-potatoes-recipe/