Active Time:15 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Cook Mode(Keep screen awake)Ingredients2poundssweet potatoes, scrubbed and cut into ½-inch-thick half-moons2tablespoonsextra-virgin olive oil½teaspoonsalt¼cuporange juice, plus orange zest for garnish3tablespoonspuremaple syrup3tablespoonswater,divided1teaspoonDijon mustard1teaspoonlight brown sugar½teaspoongratedginger1teaspooncornstarch1teaspoonfinely chopped fresh flat-leaf parsley¼teaspoonflakysea salt
Cook Mode(Keep screen awake)
Ingredients
2poundssweet potatoes, scrubbed and cut into ½-inch-thick half-moons
2tablespoonsextra-virgin olive oil
½teaspoonsalt
¼cuporange juice, plus orange zest for garnish
3tablespoonspuremaple syrup
3tablespoonswater,divided
1teaspoonDijon mustard
1teaspoonlight brown sugar
½teaspoongratedginger
1teaspooncornstarch
1teaspoonfinely chopped fresh flat-leaf parsley
¼teaspoonflakysea salt
DirectionsPreheat oven to 425°F with racks in top third and lower third positions. Line two large rimmed baking sheets with foil; lightly coat with cooking spray.Combine sliced sweet potatoes, 2 tablespoons oil and ½ teaspoon salt in a medium bowl; toss to coat. Divide between the prepared baking sheets and spread in an even layer.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerRoast until tender and golden brown, 30 to 35 minutes, rotating the baking sheets between the top and bottom racks halfway through.Meanwhile, combine ¼ cup orange juice, 3 tablespoons maple syrup, 2 tablespoons water, 1 teaspoon each mustard and brown sugar and ½ teaspoon ginger in a small saucepan; bring to a boil over medium-high heat, stirring occasionally. Whisk 1 teaspoon cornstarch and the remaining 1 tablespoon water together in a small bowl until combined. Whisk the cornstarch mixture into the boiling orange juice mixture; cook, stirring constantly, until the mixture is thickened, shiny and coats the back of a spoon, about 3 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTransfer the roasted sweet potatoes to a serving bowl or plate; drizzle with the citrus-maple glaze. Sprinkle with 1 teaspoon parsley and ¼ teaspoon flaky salt. Garnish with orange zest, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTo make aheadMake the glaze (Step 4) a day ahead and keep it in the refrigerator. When the potatoes are roasted, warm the glaze in the microwave on High in 10-second intervals until warmed. Drizzle over the potatoes.Frequently Asked QuestionsTo achieve a smooth and creamy sweet potato experience, choose varieties with red or orange flesh. Make sure the skin is smooth and the potato is firm, inspecting each one for any cuts, blemishes or soft spots.Store leftovers in airtight containers in the refrigerator for up to 4 days. When it’s time to reheat the sweet potatoes, add about a tablespoon of water. Microwave on High in 1-minute increments until thoroughly heated. Or use the air fryer: set it to 400°F and heat the sweet potatoes for about 10 minutes. You can also reheat the potatoes in the oven at 400°F for about 15 minutes. Regardless of the method, check the potatoes frequently to avoid overheating.These potatoes would be perfect with ourCider-Roasted Chicken,Air-Fryer “Fried” Chicken ThighsorSuperfast Crispy Chicken Thighs, as well asmarinated seared salmon,Garlic-Butter Salmon BitesorBlackened Salmon Sandwich.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerEatingWell.com, December 2024
Directions
Preheat oven to 425°F with racks in top third and lower third positions. Line two large rimmed baking sheets with foil; lightly coat with cooking spray.Combine sliced sweet potatoes, 2 tablespoons oil and ½ teaspoon salt in a medium bowl; toss to coat. Divide between the prepared baking sheets and spread in an even layer.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerRoast until tender and golden brown, 30 to 35 minutes, rotating the baking sheets between the top and bottom racks halfway through.Meanwhile, combine ¼ cup orange juice, 3 tablespoons maple syrup, 2 tablespoons water, 1 teaspoon each mustard and brown sugar and ½ teaspoon ginger in a small saucepan; bring to a boil over medium-high heat, stirring occasionally. Whisk 1 teaspoon cornstarch and the remaining 1 tablespoon water together in a small bowl until combined. Whisk the cornstarch mixture into the boiling orange juice mixture; cook, stirring constantly, until the mixture is thickened, shiny and coats the back of a spoon, about 3 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTransfer the roasted sweet potatoes to a serving bowl or plate; drizzle with the citrus-maple glaze. Sprinkle with 1 teaspoon parsley and ¼ teaspoon flaky salt. Garnish with orange zest, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTo make aheadMake the glaze (Step 4) a day ahead and keep it in the refrigerator. When the potatoes are roasted, warm the glaze in the microwave on High in 10-second intervals until warmed. Drizzle over the potatoes.Frequently Asked QuestionsTo achieve a smooth and creamy sweet potato experience, choose varieties with red or orange flesh. Make sure the skin is smooth and the potato is firm, inspecting each one for any cuts, blemishes or soft spots.Store leftovers in airtight containers in the refrigerator for up to 4 days. When it’s time to reheat the sweet potatoes, add about a tablespoon of water. Microwave on High in 1-minute increments until thoroughly heated. Or use the air fryer: set it to 400°F and heat the sweet potatoes for about 10 minutes. You can also reheat the potatoes in the oven at 400°F for about 15 minutes. Regardless of the method, check the potatoes frequently to avoid overheating.These potatoes would be perfect with ourCider-Roasted Chicken,Air-Fryer “Fried” Chicken ThighsorSuperfast Crispy Chicken Thighs, as well asmarinated seared salmon,Garlic-Butter Salmon BitesorBlackened Salmon Sandwich.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Preheat oven to 425°F with racks in top third and lower third positions. Line two large rimmed baking sheets with foil; lightly coat with cooking spray.
Combine sliced sweet potatoes, 2 tablespoons oil and ½ teaspoon salt in a medium bowl; toss to coat. Divide between the prepared baking sheets and spread in an even layer.
Roast until tender and golden brown, 30 to 35 minutes, rotating the baking sheets between the top and bottom racks halfway through.
Meanwhile, combine ¼ cup orange juice, 3 tablespoons maple syrup, 2 tablespoons water, 1 teaspoon each mustard and brown sugar and ½ teaspoon ginger in a small saucepan; bring to a boil over medium-high heat, stirring occasionally. Whisk 1 teaspoon cornstarch and the remaining 1 tablespoon water together in a small bowl until combined. Whisk the cornstarch mixture into the boiling orange juice mixture; cook, stirring constantly, until the mixture is thickened, shiny and coats the back of a spoon, about 3 minutes.
Transfer the roasted sweet potatoes to a serving bowl or plate; drizzle with the citrus-maple glaze. Sprinkle with 1 teaspoon parsley and ¼ teaspoon flaky salt. Garnish with orange zest, if desired.
To make aheadMake the glaze (Step 4) a day ahead and keep it in the refrigerator. When the potatoes are roasted, warm the glaze in the microwave on High in 10-second intervals until warmed. Drizzle over the potatoes.
To make ahead
Make the glaze (Step 4) a day ahead and keep it in the refrigerator. When the potatoes are roasted, warm the glaze in the microwave on High in 10-second intervals until warmed. Drizzle over the potatoes.
Frequently Asked QuestionsTo achieve a smooth and creamy sweet potato experience, choose varieties with red or orange flesh. Make sure the skin is smooth and the potato is firm, inspecting each one for any cuts, blemishes or soft spots.Store leftovers in airtight containers in the refrigerator for up to 4 days. When it’s time to reheat the sweet potatoes, add about a tablespoon of water. Microwave on High in 1-minute increments until thoroughly heated. Or use the air fryer: set it to 400°F and heat the sweet potatoes for about 10 minutes. You can also reheat the potatoes in the oven at 400°F for about 15 minutes. Regardless of the method, check the potatoes frequently to avoid overheating.These potatoes would be perfect with ourCider-Roasted Chicken,Air-Fryer “Fried” Chicken ThighsorSuperfast Crispy Chicken Thighs, as well asmarinated seared salmon,Garlic-Butter Salmon BitesorBlackened Salmon Sandwich.
Frequently Asked Questions
To achieve a smooth and creamy sweet potato experience, choose varieties with red or orange flesh. Make sure the skin is smooth and the potato is firm, inspecting each one for any cuts, blemishes or soft spots.
Store leftovers in airtight containers in the refrigerator for up to 4 days. When it’s time to reheat the sweet potatoes, add about a tablespoon of water. Microwave on High in 1-minute increments until thoroughly heated. Or use the air fryer: set it to 400°F and heat the sweet potatoes for about 10 minutes. You can also reheat the potatoes in the oven at 400°F for about 15 minutes. Regardless of the method, check the potatoes frequently to avoid overheating.
These potatoes would be perfect with ourCider-Roasted Chicken,Air-Fryer “Fried” Chicken ThighsorSuperfast Crispy Chicken Thighs, as well asmarinated seared salmon,Garlic-Butter Salmon BitesorBlackened Salmon Sandwich.
EatingWell.com, December 2024
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Nutrition Facts(per serving)154Calories3gFat29gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
