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Maple Breakfast Sweet Potatoes
The Fitchen

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Serves 4 as a side
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

  • 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!

Method
 

  1. 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!
  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.
  3. 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.
  4. 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.