Time to finally finish off my garden sweet potatoes. A sad but satisfying feeling. I used any potato that even hinted at being big enough and we still only had enough for a half recipe.These almost didn’t make it to the dinner table. Roasted sweet potatoes are one of my favorite side dishes, the maple thyme glaze took it to a whole other level. There is not much more to say about these, except that I can’t wait to have them again!
Roasted Sweet Potatoes with Maple Thyme Glaze
slightly adapted from The Science of Good Cooking by the Editors of Cook’s Illustrated
3 pounds sweet potatoes, ends trimmed, some peeled, some not, and cut into 3/4″ thick rounds (from the garden)
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
1/4 cup maple syrup
2 Tbsp unsalted butter, melted (locally made)
1/2 tsp dried thyme, crushed (from the garden)
Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated.Line rimmed baking sheet with aluminum foil and coat with vegetable oil spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil.Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425°F and cook potatoes 30 minutes.
Meanwhile, whisk maple syrup, melted unsalted butter and thyme leaves together in a small bowl.Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.Remove baking sheet from oven and brush with half of the maple syrup glaze. Flip slices over and brush with remaining glaze. Note: I found it easiest to slide the potatoes in foil off the baking sheet, reline it with what was the top sheet of foil and then flip all the potatoes over onto the clean foil, they seemed to come off more cleanly this way). Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer.Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.Enjoy! Serves 4 – 6.