These roasted sweet potatoes with a citrus-maple glaze are the perfect combination of sweet, tangy, and savory. Their natural sweetness pairs beautifully with the bold glaze, making them a vibrant and nutrient-rich addition to any meal. Perfect for festive feasts or casual dinners, this dish is wholesome, versatile, and packed with flavor.

Why We Like It

This recipe celebrates the natural sweetness of organic sweet potatoes while adding a delightful citrus-maple glaze for a tangy twist. It’s rich in fiber, antioxidants, and immune-boosting vitamins A and C, making it as nourishing as it is delicious. Plus, it’s gluten-free, vegetarian, and made with wholesome, organic ingredients.

How to Make It

1. Preheat oven to 220°C and line two baking trays with parchment paper and foil.
2. Toss 900 gm of sweet potatoes (cut into 1.25 cm-thick half-moons) with 30 gm extra-virgin olive oil and 2.5 gm salt. Spread on baking trays and roast for 30-35 minutes, rotating trays halfway.
3. Meanwhile, prepare the glaze. Combine 60 ml orange juice, 45 gm pure maple syrup, 30 ml water, 5 gm Dijon mustard, 5 gm light brown sugar, and 2.5 gm grated ginger in a small saucepan. Bring to a boil.
4. Whisk 2.5 gm cornstarch with 15 ml water and add to the glaze. Stir until thickened.
5. Drizzle glaze over the roasted sweet potatoes, garnish with orange zest, 5 gm chopped parsley, and 1 gm flaky sea salt. Serve warm.

Ingredients

• 900 gm organic sweet potatoes
• 30 gm extra-virgin olive oil
• 2.5 gm salt
• 60 ml freshly squeezed orange juice
• Zest of one orange (for garnish)
• 45 gm pure maple syrup
• 30 ml water, divided
• 5 gm Dijon mustard
• 5 gm light brown sugar
• 2.5 gm grated ginger
• 2.5 gm cornstarch
• 5 gm finely chopped parsley
• 1 gm flaky sea salt