I roast sweet potatoes when the house feels cold and the day feels loud. We toss wedges with oil. We hear the soft hiss. We smell sugar and earth. We wait. Then we snack. Yes we burn our mouths a tiny bit. Worth it. This pan delivers comfort for busy nights and lazy weekends. It sits with Baked Dishes For Dinner. It waves at Baked Dishes. It nods to Air Fryer Recipes. It plays well with Sweet Potato Casserole when the crowd shows up. It reads like Baked Sweet Potato. It loves Autumn Recipes and a sweater. I add a small knob of butter and a splash of maple. I stir in chili. I taste. I grin. You get crisp edges and a tender center. You get sweet heat and a little smoke. You get dinner that behaves and a side that steals the show. Grab a fork. We have plans.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Sweet Potatoes With Maple Chili Butter Recipe
- 3) Ingredients for Roasted Sweet Potatoes With Maple Chili Butter
- 4) How to Make Roasted Sweet Potatoes With Maple Chili Butter
- 5) Tips for Making Roasted Sweet Potatoes With Maple Chili Butter
- 6) Making Roasted Sweet Potatoes With Maple Chili Butter Ahead of Time
- 7) Storing Leftover Roasted Sweet Potatoes With Maple Chili Butter
- 8) Try these Side Dishes next
- 9) Roasted Sweet Potatoes With Maple Chili Butter
- 10) Nutrition
1) Key Takeaways
We roast to chase crisp edges and soft centers. We mix maple and chili for a sweet kick and a small glow. We keep the prep short. We keep the flavor bold. I write this from my own stove. I test with my own pans. I make mistakes so you do not have to. The plan stays simple and friendly.
This side fits weeknights and holidays. It sits with a burger or a roast. It loves a salad and a calm table. The method works with wedges or cubes. The heat runs hot. The sheet pan starts hot. The oven does the heavy lift.
You will taste maple and smoke. You will see caramel on the edges. You will hear a light sizzle when the butter hits the pan. We serve fast. We grin. On Cook Daily Recipe we cook with care. I am Linda and I stand by this pan plan.
2) Easy Roasted Sweet Potatoes With Maple Chili Butter Recipe
We start with a clear goal. We want sweet potato recipes that feel easy. We want sweet potato recipes that taste big. Two hits in the first bite. Heat from chili. Round sweetness from maple. The rest stays quiet. Oil. Salt. A little smoke from paprika. That is it. I made this after a long day. I still ate well.
The steps link tight and short. Cut the potatoes. Toss with oil and spices. Heat a sheet pan. Roast until the edges turn bronze. Make the maple chili butter while the oven hums. Toss the hot wedges with the butter. The butter melts and clings. The scent rises. It smells like fall and movie night.
This dish lives on Cook Daily Recipe. We share more on https://www.cookdailyrecipes.com. I cook and write. I test the timing with noisy kids and a sleepy dog. It works on a school night. It works for a small party. It works for lunch the next day. It slides into many sweet potato dishes and feels right.
3) Ingredients for Roasted Sweet Potatoes With Maple Chili Butter
Sweet potatoes I grab four medium ones. I scrub the skins and keep them on for color and fiber. Wedges cook even and look neat. Cubes work too. Aim for the same size so the roast stays even and calm.
Olive oil I use enough oil to coat. The oil carries flavor and helps browning. The pan needs a light slick so the wedges release with a gentle nudge.
Kosher salt Salt wakes up the sweet. It keeps the taste bright. I sprinkle before baking and then I taste again at the end. The right level sits just shy of bold.
Black pepper Fresh ground pepper adds light heat. It ties the maple to the chili. It brings a warm smell when the pan comes out.
Smoked paprika A half teaspoon gives soft smoke. It makes the kitchen smell like a campfire in the best way. It pairs with chili and butter without shouting.
Ground cumin A pinch rounds the base. The note stays low and cozy. It helps the wedges taste like a meal and not a snack.
Unsalted butter Soft butter blends smooth with maple and chili. The sauce coats each piece. The shine looks nice on a plate.
Pure maple syrup Real maple brings clean sweetness. It caramelizes on hot wedges and forms tiny glossy spots. The bite lands balanced and neat.
Chili flakes or chipotle powder Pick your heat. Flakes spark in some bites. Chipotle gives a steady warmth and a little smoke. Both play well with this family of sweet potato ideas.
Orange zest A small lift from zest brightens the butter. The scent pops when it hits heat. Skip if you do not have an orange nearby.
Fresh herbs Chives or parsley add color and a fresh top note. I snip them fine. I scatter over the platter right before we serve.
4) How to Make Roasted Sweet Potatoes With Maple Chili Butter
Step one Heat the oven to two hundred twenty C. Slide a heavy sheet pan inside. A hot pan helps the bottoms brown fast. That jump start matters.
Step two Cut the potatoes into even wedges. Toss with oil salt pepper paprika and cumin. Use a big bowl so each wedge gets a thin coat.
Step three Spread the wedges on the hot pan. Place cut sides down. Space the pieces. Crowding traps steam. Space gives crisp.
Step four Roast for fifteen minutes. Flip each wedge with a thin spatula. Roast ten to fifteen minutes more. Pull a piece and test with a fork. It should slide in with light pressure.
Step five Mash soft butter with maple and chili. Add orange zest if you have it. The mix should taste sweet then warm. Adjust the chili to your mood.
Step six Move the hot wedges to a bowl. Spoon the maple chili butter over them. Toss until glossy. The butter melts and coats. The smell turns rich and cozy.
Step seven Taste and add a pinch of salt if needed. Scatter herbs. Serve fast for the best texture. This matches well with roasted sweet potatoes on any plate that needs comfort.
5) Tips for Making Roasted Sweet Potatoes With Maple Chili Butter
Heat the pan before the potatoes touch metal. That trick makes crisp bottoms. Use a rimmed sheet so oil stays put. Line with parchment only if cleanup must stay easy. Bare metal browns better.
Cut even pieces. Even size means even cook. Small wedges hit doneness early. Large wedges lag. Match them and they arrive at the table together. Use a sharp knife and a steady board.
Taste the butter before you toss. You set the heat level. Mild works for kids. Extra chili works for game night. This tip lives at Cook Daily Recipe. See more on https://www.cookdailyrecipes.com. It links with healthy sweet potato recipes that suit busy homes.
6) Making Roasted Sweet Potatoes With Maple Chili Butter Ahead of Time
I prep a day in advance when the schedule gets tight. I cut the wedges and store them in cold water. I dry them well before roasting. Dry surfaces brown better. Wet surfaces steam and go soft.
Mix the maple chili butter in the morning. Keep it covered in the fridge. Pull it out while the potatoes roast so it softens. The stir takes seconds. The flavor stays steady and bright.
Cook the wedges the day you serve for best snap. If you must bake ahead use a hot oven to reheat. Five to eight minutes on a pan brings back the edge. That method feeds parties and keeps folks happy with sweet potato meals that wait well.
7) Storing Leftover Roasted Sweet Potatoes With Maple Chili Butter
Cool leftovers on the counter until steam fades. Move them to a shallow container. Seal tight. The fridge keeps them fresh for three days. The color stays bright. The texture stays kind.
Reheat on a hot sheet pan. Seven minutes at two hundred ten C brings back a little crisp. A skillet on medium works too. Add a drop of oil so the pieces do not stick. Skip the microwave for best edges.
Leftovers love eggs at breakfast. They top a salad at lunch. They sit beside grilled fish at dinner. These smart moves stretch sweet potato recipes across the week without fuss.
8) Try these Side Dishes next
9) Roasted Sweet Potatoes With Maple Chili Butter
Sweet Potato Recipes Roasted With Maple Chili Butter
Ingredients
- 4 medium sweet potatoes scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cumin
- 2 tablespoons unsalted butter room temp
- 1.5 tablespoons pure maple syrup
- 0.5 teaspoon chili flakes or chipotle powder
- 1 orange zested optional
- Fresh chives or parsley chopped for finish
Instructions
- Heat oven to 220 C. Slide a heavy sheet pan inside to preheat.
- Toss wedges with olive oil salt pepper paprika and cumin.
- Carefully spread potatoes on the hot pan cut sides down. Roast 15 minutes.
- Flip the wedges. Roast until deep gold and tender 10 to 15 minutes more.
- Mash butter maple and chili in a small bowl. Add orange zest if you like.
- Transfer potatoes to a bowl. Spoon the maple chili butter over the hot wedges and toss.
- Taste. Add more salt or chili. Finish with herbs. Serve at once.
10) Nutrition
I track basics so you can plan. A cup lands near two hundred thirty five calories. Carbs provide steady energy. Fiber supports fullness and calm digestion. The butter adds a small lift in fat and flavor.
Sodium stays moderate when you salt with care. Use kosher salt and pinch with your fingers. Taste at the end before you add more. The maple adds natural sugar and a cozy finish. The count fits a normal day and a normal plate.
I am Linda from Cook Daily Recipe. Find more ideas on https://www.cookdailyrecipes.com. I test and share what works. I test with real time and real hunger. This plate stands ready for your table with roasted sweet potatoes that taste bright and warm.
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