Spice-Roasted Sweet Potatoes With Maple Butter

Equal parts maple syrup and butter with a little chopped fresh basil stirred in makes one of the simplest, tastiest toppings for a variety of dishes - pork chops, chicken, salmon, or sweet potatoes, as here. The preparation is easy but the result is a deliciously rich, silky drizzle to complement the savory, slightly spicy roasted potatoes.


It's a simple side fit for a casual, everyday meal or an elegant holiday dinner.


Serves 6


Ingredients

1/2 tsp ground coriander
1/2 tsp chile powder
1/2 tsp granulated garlic (or garlic powder)
1/4 tsp ground cinnamon
1/4 tsp cayenne powder
sea salt
freshly ground black pepper
3 medium-large sweet potatoes (5 to 6 inches long, about 2-1/2 lbs), peeled
2 tbsp unsalted butter
2 tbsp maple syrup
1 tbsp chopped fresh basil



Preparation

Preheat the oven to 425° F.
Line a large, shallow baking pan with parchment paper. (The potatoes may stick to aluminum foil. If you use foil, rub it with oil before adding the potatoes.)
Combine the first 5 ingredients (through cayenne) in a small bowl and season with salt and pepper.
Cut the peeled sweet potatoes in half crosswise. Cut each half into 8 wedges, about 1/2-inch thick each.
Place the wedges in a large bowl and drizzle with olive oil. Toss to coat.
Sprinkle the spice rub over the potatoes and toss well (or rub with your fingers) to coat thoroughly.
Spread the potatoes in an even layer on the prepared pan.
Roast until tender and slightly charred, 25-30 minutes, turning once halfway through.
Meanwhile, heat a small skillet over low heat and add the butter. When the butter melts, add the maple syrup and season with salt and pepper. Stir well to combine.
Cover and cook gently 3-4 minutes until hot and beginning to bubble. Remove from the heat and stir in the basil.



To serve, place the sweet potato wedges in a serving bowl and drizzle with the maple-butter sauce. Or, divide among 6 plates and pass the sauce at the table.