Are you wondering if maple breakfast sweet potatoes taste as freaking amazing as they sound? Well, here’s a shocker. THEY DO. It’s going to be on your brunch menu forevermore and everyone is going to love you for it.
The sweet maple. The fragrant cinnamon and sage. The hint of smoky chipotle – just, trust me. And most importantly, the crispy-on-the-outside and fluffy-on-the-inside situation. The actual BOMB. I commend you if you can restrict yourself from eating them all straight off the pan before they ever hit the table.
These maple breakfast sweet potatoes have been sitting on my recipe to-do list for an embarrassingly long time. I kept waffling *heh* about how exactly I wanted them to look and taste. We’ve already shared a dessert version of sweet potatoes and I wanted these to be different. More “breakfast-y,” if you will.
Mission: accomplished. These are the perfect easy breakfast side dish. Or brunch side dish. Just imagine the spread: Mimosas, sangria, + coffee, obviously. Veggie + goat cheese frittata. Biscuits + jam. A stack of steaming Belgian waffle triangles next to alllll of the toppings. Crispy maple sweet potatoes. And fresh fruit. It’s a dream come true.
Soooooo… let me know when you’re hosting? I hop the next flight and I’ll even help you cook. K? K.
Make these Maple Breakfast Sweet Potatoes ASAP and leave a comment letting me know what you think! And/orrrrr share a picture on Instagram and tag me so I can share it on my story!Print
Maple Breakfast Sweet Potatoes
This recipe for maple breakfast creates the most perfect crispy, sticky, and fluffy sweet potatoes. Simply toss the chopped potatoes with seasonings and oven roast. This is a great easy vegan brunch recipe!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 as a side 1x
- Category: Breakfast
- Method: Oven
- 5 cups sweet potatoes, chopped
- 2 Tablespoons maple syrup
- 2 Tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- pinch of chipotle powder
- pinch of sage
- pinch of nutmeg
- dash of cayenne (optional, but I recommend!)
Preheat oven to 400º and line a large baking sheet with parchment. If your baking sheet is on the smaller side, you may need to use 2!
In a large bowl or gallon ziplock bag, combine all ingredients. Toss or shake until all of the sweet potatoes are evenly coated and seasoned.
Pour sweet potatoes onto the baking sheet and spread them out evenly in one layer. Be sure to give them a bit of “breathing room” so that they don’t steam instead of crisping up like they should.
Bake 15 minutes, then remove from the oven and stir them around on the baking sheet. Return to the oven for 15 more minutes. They should be nice and crispy at this point – (but all ovens are different!) – if yours need a little more crisp, toss them again and bake 5 more minutes. Remove and allow to cool.
Keywords: sweet potatoes, breakfast, vegan, maple, cinnamon, vegetarian, gluten free, side dish, easy,