Cane Syrup Roasted Sweet Potatoes

Cane Syrup Roasted Sweet PotatoesSpicy cinnamon and ginger coalesce with sage and thyme in a light presentation of sweet potatoes, a staple menu item at this time of year. Pure cane syrup gives this rendition a full-bodied sweetness that’s unmistakably Southern—you won’t even miss the marshmallows.

Cane Syrup Roasted Sweet Potatoes
Makes 4 to 6 servings
  • ¼ cup unsalted butter
  • ¼ cup cane syrup*
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 6 cups diced sweet potatoes
  • ¼ cup extra-virgin olive oil
  • Garnish: fresh sage, fresh thyme
  1. Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a medium saucepan, heat butter, cane syrup, sage, thyme, salt, pepper, cinnamon, and ginger over medium heat. Cook, stirring occasionally, until butter is melted. Transfer to a large heatproof bowl. Add sweet potatoes and olive oil, stirring to coat. Transfer to prepared pan.
  3. Bake for 25 minutes, stirring halfway through. Increase oven temperature to 400°, and bake until edges of potatoes are just beginning to crisp, about 10 minutes more. Let cool slightly before serving. Garnish with sage and thyme, if desired.
*We used Steen’s 100% Pure Cane Syrup.

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