This is the day of the week dedicated to the side kick, I am sorry I mean the side dish. But both play a very important part of any relationship or meal. They are what complete the relationship. They are the integral part that compliments the meal. Even more important. A good side dish can even with a little tweaking stand alone as it's own main course, it is that good.
So today I have taken a classic and anyone can make this classic side dish, but if you live in Hawaii, I found this rather interesting. Many of us make roasted sweet potatoes, associate it with fall classics. Did you know that like the classic sweet potato the Hawaiian purple sweet potato (Okinawan) are both richly nutritious, but the purple potato, I found is harvested in the spring, making this a perfect choice with Easter approaching. So maybe you can consider working on it, or get someone to take care of it. When you roast a sweet potato it is even easier than to boil and mash them up. Once you add the maple syrup glaze it then transforms this very simple dish into something something on another level.
Maple-Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
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