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Thrive On

Maple-Roasted Sweet Potatoes

Low SodiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerSide
12 servings, about 1/2 cup each
Active time: 10 minutes
Total time: 1 hour 10 minutes

Nutrition Per Serving

  • Calories92 cal
  • Total Fat2 g
  • Saturated Fat1.2 g
  • Cholesterol5 mg
  • Sodium119 mg
  • Carbohydrate Total18 g
  • Protein1.2 g
  • Phosphorus32 mg
  • Potassium294 mg
  • Fiber1.9 g
  • Calcium32 mg


  • 2½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • ⅓ cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Ground pepper, to taste


Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.


  1. Preheat oven to 400°F.
  2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl. Pour the mixture over the sweet potatoes; toss to coat.
  3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.


  • Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
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