Melting Sweet Potatoes with Maple Butter
Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in a maple and broth mixture makes them creamy inside.Â
I had a couple of sweet potatoes lingering on the counter, so I decided to do something other than one of my go-to recipes. After looking online, I found a melting sweet potatoes recipe on EatingWell that looked great. This delicious recipe for melting sweet potatoes with maple butter couldn’t be easier to make, and they are so addictively delicious. This easy sweet potato recipe paired nicely with some pork chops, a spinach & arugula salad, and some crusty bread.
Melting Sweet Potatoes with Maple Butter
Ingredients:
- 1 lb sweet potatoes, peeled and cut into 1-inch slices
- 1 tbsp melted butter
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
- ¼ cup vegetable broth or chicken broth
- 2 tbsp pure maple syrup
- 1½ tsp fresh lemon juice
How to Make Melting Sweet Potatoes with Maple Butter
Position the rack in the upper third of the oven.
Preheat the oven to 500 degrees.
Prepare the sweet potatoes by tossing them in butter, olive oil, sea salt, and freshly cracked black pepper to taste until evenly coated in a large bowl.
Arrange in a single layer on a rimmed baking sheet. (Do not use a glass dish, which could shatter.)
Roast the sweet potatoes by placing them in the oven, flipping once, until browned, 20-25 minutes.
Reduce the heat to 425 degrees.
Whisk the broth, maple syrup, and lemon juice together in a measuring cup.
Carefully pour the mixture into the rimmed baking sheet, around the sweet potato coins.
Continue roasting until most of the liquid is absorbed and the sweet potatoes are very tender, 5 to 7 minutes.
Serve immediately. Enjoy.
Equipment
- Rimmed Baking Sheet
Ingredients
- 1 lb sweet potatoes peeled and cut into 1-inch slices
- 1 tbsp melted butter
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- ¼ cup vegetable broth or chicken broth
- 2 tbsp pure maple syrup
- 1½ tsp fresh lemon juice
Instructions
- Position the rack in the upper third of the oven.
- Preheat the oven to 500 degrees.
- Prepare the sweet potatoes by tossing them in butter, olive oil, sea salt, and freshly cracked black pepper to taste until evenly coated in a large bowl.
- Arrange in a single layer on a rimmed baking sheet. (Do not use a glass dish, which could shatter.)
- Roast the sweet potatoes by placing them in the oven, flipping once, until browned, 20-25 minutes.
- Reduce the heat to 425 degrees.
- Whisk the broth, maple syrup, and lemon juice together in a measuring cup.
- Carefully pour the mixture into the rimmed baking sheet, around the sweet potato coins.
- Continue roasting until most of the liquid is absorbed and the sweet potatoes are very tender, 5 to 7 minutes.
- Serve immediately. Enjoy.
They look irresistible!
Your first pic made me instantly want to try these before I read anything. We are sweet potato fans and will be laying in a stash of them shortly from the Mennonite market but we rarely sweeten them. However these look too good not to try and I think it’s interesting that they use both maple syrup and lemon juice.
That sounds absolutely delicious! Melting sweet potatoes with maple butter are the perfect cozy side—especially with pork chops and greens. Great way to use up those extra sweet potatoes
A 500 degree oven is beyond the smoke point for olive oil and butter. I made these but they were too burnt. Perhaps I misread the instructions? I wanted to make these for thanksgiving but not sure now. Any advice?
Margaret,
Darn, I’m sorry they burned. You can either use a higher smoke oil, or decrease the oven temp to 450-425. You’ll have to adjust the cooking time. I hope this helps.
-Pam