Sweet, savory, and impossibly easy—these Maple Dijon Roasted Sweet Potatoes are like a cozy hug on your dinner plate. Whether you’re wrangling weeknight chaos or planning a holiday menu, this dish brings a touch of elegance without the stress. The maple glaze caramelizes in the oven, while a pop of Dijon gives just the right zing. Let’s make this simple side the star of your next meal!
Why You’ll Love This Recipe
This recipe came to life when I was cooking for a family client who wanted “something simple, but with a little wow”—and honestly, that’s the sweet spot I aim for in every dish. This one checks all the boxes: golden edges, bold flavor, and barely any dishes. A win in my book!
- Sweet, tangy, and perfectly caramelized in under 35 minutes
- Minimal prep with pantry staples
- Delicious warm or at room temp (make-ahead friendly!)
- Ideal for both everyday dinners and holiday spreads
Ingredients Breakdown
Essentials
- 2 lbs sweet potatoes, scrubbed and cut into 1-inch cubes (peeling optional)
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard (regular or whole-grain)
- 1 tsp apple cider vinegar or fresh lemon juice (optional but brightens the flavor)
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary (optional)
Pro Tips
- Go for orange-fleshed sweet potatoes (like garnet or jewel) for that creamy texture.
- Whole-grain Dijon adds texture and a stronger zing—your call!
- Maple syrup should be the real deal, not pancake syrup—it makes all the difference!
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potatoes with olive oil, garlic, salt, pepper, and dried herbs if using. Make sure everything’s nicely coated.
- In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar or lemon juice. For a thinner glaze, stir in a teaspoon or two of water.
- Pour half of the maple-Dijon glaze over the sweet potatoes and toss again.
- Spread the glazed potatoes in a single even layer on the prepared pan.
- Roast for 20 minutes. Flip the sweet potatoes using a spatula, then drizzle over the remaining glaze.
- Return to the oven and roast for an additional 10–12 minutes, or until the edges are golden and caramelized.
- If you want a deeper glaze, broil for 1–2 minutes at the end—just keep an eye on them!
- Remove from oven and give them a taste. Add a pinch more salt if needed, and garnish with fresh parsley or chives.
Chef’s Tips and Tricks
- Add chopped pecans or walnuts in the last 5 minutes for a lovely crunch.
- Want a little heat? A pinch of red pepper flakes does the trick.
- Cut your sweet potatoes uniformly so they roast evenly—1-inch cubes are the sweet spot.
- Use parchment or foil for easy cleanup and to prevent sticking (especially with the maple glaze).
Recipe Variations and Serving Suggestions
- Swap maple for honey if that’s what you have on hand—just reduce the amount to 1.5 tbsp as honey is sweeter.
- Add a sprinkle of feta or goat cheese on top after baking for a creamy tanginess.
- Serve alongside roasted chicken, baked salmon, or pork tenderloin for a balanced meal.
- Create a warm salad by tossing the sweet potatoes with arugula and toasted quinoa.
- Make it festive: rosemary + pomegranate seeds = holiday magic.
FAQs
Can I prep this ahead of time?
Yes! You can chop the sweet potatoes and make the glaze up to a day in advance. Store separately and toss together just before roasting.
How do I reheat leftovers?
Pop them in a 350°F oven for about 10 minutes to maintain that nice texture. The microwave works in a pinch, but the oven keeps them crispier.
Do I have to peel the sweet potatoes?
Nope—it’s totally up to you! I often skip peeling for rustic charm and added fiber.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 lbs sweet potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice (optional)
- 2 garlic cloves, minced or 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary (optional)
- Fresh herbs for garnish (optional)
Instructions:
- Preheat oven to 425°F and line a baking sheet with parchment.
- Toss cubed sweet potatoes with olive oil, garlic, salt, pepper, and herbs.
- Whisk maple syrup, Dijon, and vinegar. Toss potatoes with half the glaze.
- Spread on pan and roast 20 minutes. Flip, drizzle on remaining glaze, and roast 10–12 more minutes.
- Optional: broil 1–2 minutes for caramelized edges. Garnish and serve warm.
Nutrition: 180 calories per serving
If you give this recipe a try, let me know how it turns out in the comments below! Tag me on Instagram @thekitchensaid so I can see your delicious creations. Happy roasting, friend!
