Flavor Friday - Maple Roasted Sweet Potatoes with Walnuts

A delightful sweet and savory side dish that combines the caramelized goodness of roasted sweet potatoes with the crunch of toasted walnuts and the richness of local maple syrup. Perfect for any meal!

Ingredients

• 3 large sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 3 tbsp pure maple syrup (preferably locally sourced)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp ground cinnamon

• 1/4 tsp smoked paprika (optional, for a hint of savory depth)

• 1/2 cup walnuts, roughly chopped

• Fresh thyme leaves (optional, for garnish)

Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare the Sweet Potatoes

• In a large bowl, toss the cubed sweet potatoes with olive oil, 2 tablespoons of maple syrup, salt, pepper, cinnamon, and smoked paprika (if using) until evenly coated.

3. Roast the Sweet Potatoes

• Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.

4. Add the Walnuts

• After 20 minutes, remove the baking sheet from the oven. Sprinkle the chopped walnuts over the sweet potatoes. Drizzle with the remaining 1 tablespoon of maple syrup. Toss gently to coat.

5. Finish Roasting

• Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized, and the walnuts are toasted.

6. Serve

• Transfer the roasted sweet potatoes and walnuts to a serving dish. Garnish with fresh thyme leaves, if desired. Serve warm and enjoy!

Tips for Success

• Make It Vegan-Friendly: This dish is naturally vegan—just ensure your maple syrup is 100% pure.

• Add a Crunch: For extra crunch, consider adding a sprinkle of toasted pumpkin seeds or pecans.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.