Spicy 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
- Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
- 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.
- 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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