Ingredients
Units
Scale
- 340 g sweet potatoes, peeled and cut into 1-inch rounds
- 12.5 ml butter, melted
- 12.5 ml olive oil
- 2 ml sea salt, or to taste
- 2 ml freshly cracked black pepper, or to taste
- 62.5 ml vegetable broth, warmed
- 25 ml pure maple syrup
- 7.5 ml fresh lemon juice
Instructions
- Preheat your oven to 500⁰F: yes, that’s correct, (260⁰C) and move the rack to the upper third.
- Peel and slice the 340 g sweet potatoes into even 1-inch rounds. Try to keep them similar in thickness so they cook evenly.
- In a small bowl, mix the 12.5 ml melted butter, 12.5 ml olive oil, 2 ml sea salt, and 2 ml black pepper.
- Arrange the sweet potato slices in a single layer in the pan, leaving a bit of space between each one. Brush both sides with the butter mixture until they’re nicely coated.
- Roast for 20 to 25 minutes, flipping halfway around the 12-minute mark. They should be somewhat browned with some crisp edges starting to form.
- Lower the oven temperature to 425⁰F (220⁰C).
- In a measuring cup, whisk together the 62.5 ml of vegetable broth, 25 ml of maple syrup, and 7.5 ml of lemon juice.
- Pour the liquid around the sweet potatoes, not directly over them.
- Return to the oven and roast another 5 to 7 minutes. The liquid will reduce and glaze the bottoms.
- Check doneness with a fork; they should be very tender.
- If they need a bit more time (depending on thickness and your oven), give them another couple of minutes.
- Serve right away.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 192
- Sugar: 11.8 g
- Sodium: 427.3 mg
- Fat: 7.3 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3.5 g
- Protein: 1.9 g
- Cholesterol: 8.6 mg
