Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 cup walnuts, roughly chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
If you prefer a different nut, pecans can be a great substitute for walnuts. For those who like a hint of spice, a pinch of cayenne pepper can add a nice kick.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will make cleanup a breeze and prevent sticking.
- In a large bowl, combine the sweet potatoes, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss until the sweet potatoes are well-coated. My abuela always taught me to use my hands to ensure everything was evenly mixed.
- Spread the sweet potato mixture evenly on the prepared baking sheet. Be sure not to overcrowd the pan, as this will help them roast rather than steam.
- Roast in the preheated oven for 20 minutes. Stir the sweet potatoes halfway through to ensure even cooking.
- After 20 minutes, sprinkle the chopped walnuts over the sweet potatoes. Return to the oven and roast for an additional 10-15 minutes, or until the sweet potatoes are tender and the walnuts are toasted.
- Remove from the oven and let cool slightly before serving. The aroma will make this step the hardest, but trust me, it’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International