These maple mustard roasted sweet potatoes and shallots are sure to be the star of any dinner and are a cinch to make. You can also use red onions (or really any type of onion!). You’ll be eating these like candy!
I hope you guys aren’t sick of roasted vegetables yet, because I could keep them coming at you all fall and winter long.
There is not much better than putting in a tray of veggies and coming out with caramelized, flavorful goodness.
I like roasted vegetables almost as much as popcorn.
No wait, I didn’t just say that.
But I do love them. A lot. These sweet potatoes and shallots are no exception. I’d eat them year-round except turning my oven on this high in August would make it 108 degrees in my house. Give or take.
These just so happen to be perfect for Thanksgiving, too. Is it too early to talk about that? It is the day after Halloween, so in blog world I think that means Thanksgiving recipes? I can barely keep up most days with getting a post up here, must less having it be what it is “supposed” to be. I’m so glad you all still stick around.
Thanks for that.
If you could see me now, I’d hope you would still stick around. Nothing like my Stitch Fix photos taken after church. Now? Greasy hair, yoga pants. But writing this post comes first, then I’ll shower. Really, I swear. I will. I have friends coming over for a play date tomorrow so I don’t really have a choice but to be at least clean. The yoga pants may or may not still be present. I can’t be held accountable for that. I am very excited to be making this pumpkin macaroni and cheese for my friends. I haven’t stopped thinking about it since Erin posted it. But now I’m getting distracted again because I can’t stop thinking about this macaroni and cheese. It has BACON and caramelized onions, two of my favorite things.
These roasted sweet potatoes combine some of my favorite fall flavors. Sweet potatoes, obviously. Sweet, flavorful shallots. The roasting
juice. That sounds gross, let’s go with…liquid…is comprised of maple syrup, Dijon mustard, and obviously some olive oil. The Dijon gives it that nice punch of flavor and the maple syrup cools things down a bit so they don’t get too spicy from the mustard. Plus the maple syrup adds a nice sweet contrast to the savory flavors.
Common Questions when Roasting Sweet Potatoes:
Q: How long does it take to roast sweet potato cubes?
A: It depends. Helpful, right? It depends on how small you dice the cubes. The smaller they are, the faster they cook. The larger they are, the longer they take. If you cut them in approximately 1-inch cubes, you can plan on them taking 25-30 minutes when the oven is set to 425°F.
Q: How do you cook sweet potatoes in the oven?
A: Obviously, there are multiple ways to do this, but to roast them, follow the recipe below and you’ll love the result!
Q: How do I make crispy sweet potatoes?
Oh goodness, I feel ya! The crispier, the better. There are a few ways to get extra crispy roasted sweet potatoes – it’s the same way you get crispy roasted potatoes. I like to soak the potatoes in water for at least 30 minutes (after dicing). When you take them out of the water, dry, dry, DRY! Water = steam = soggy = not crispy = sadness. You’ll also want to use a high oven heat. This recipe calls for 425°F but sometimes I even do 450°F. I don’t recommend 450°F for this particular recipe because the maple syrup will burn. The last way to get crispy roasted sweet potatoes is to not turn them too often. Let the oven do its thing before you start moving stuff around. And don’t be afraid of brown! Brown = crispy = delicious!
Obsessed with roasting vegetables?
I sure am! Make sure you check out this sampling of recipes!
- 3 medium-large sweet potatoes, peeled and diced fairly small (1/2 -3/4-inch cubes)
- 5 to 6 shallots, peeled and cut in half (roughly the same size as the sweet potatoes)
- 2 tablespoons olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon salt, or to taste
- Preheat oven to 425°F.
- In a small bowl, whisk together olive oil, mustard, maple syrup and salt and pepper. On a large rimmed baking sheet, toss sweet potatoes and shallots with this maple mustard mixture until everything is well coated (I use my hands).
- Roast for 15 minutes, stir, and continue cooking for another 10 minutes or until vegetables are browned and cooked through. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 193Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 371mgCarbohydrates: 31gFiber: 5gSugar: 13gProtein: 3g
Husband’s take: No complaints from him!
Changes I would make: NONE.
This post updated with new photos January, 2018. Check out the old ones below!