Vegan Roasted Sweet Potatoes
These Vegan Roasted Sweet Potatoes are glazed with maple butter and roasted until caramelised and crispy, making them the perfect Thanksgiving side dish.
Servings: 4
Calories: 178kcal
Equipment
- Large bowl
- Sheet pan
- Parchment paper
Ingredients
- 85 g unsalted vegan butter at room temperature, or sub for olive oil
- 2 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 700 g sweet potatoes around 4 medium sized sweet potatoes, peeled and cut into 1-inch cubes
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 400°F (200°C).
- Place the vegan butter, maple syrup, ground cinnamon and fine sea salt in a medium bowl and whisk until smooth and combined. Alternatively use a stand mixer.85 g unsalted vegan butter, 2 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
- In a large bowl, add the cubed sweet potatoes and half of the maple butter. Cover with a plate and toss vigarously until the sweet potatoes are coated in the butter. Wrap the remaining maple butter in parchment paper and place in the fridge to chill.700 g sweet potatoes
- Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure they aren’t too crowded.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and caramelized around the edges. Alternatively, air fry the sweet potatoes at 355°F (180°C)
- Once roasted, remove from the oven and sprinkle with flaky sea salt while still warm.Flaky sea salt
- Transfer to a serving dish and top with more of the remaining vegan maple butter.
Nutrition
Calories: 178kcal | Carbohydrates: 42g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 243mg | Potassium: 613mg | Fiber: 5g | Sugar: 13g | Vitamin A: 24828IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg