YIELD:
8
PREP TIME:
20 Minutes
COOK TIME: 30 Minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
4 tablespoons oil, divided
4 pounds sweet potatoes, peeled
1/2 cup pure Vermont Grade A dark amber maple syrup
3 tablespoons unsalted butter, cubed
Kosher salt
Freshly ground black pepper
DIRECTIONS
Preparation
Preheat oven or grill to 400F degrees
Oil 2 baking sheets with 1 Tbsp of oil each.
Method
Combine sweet potatoes with remaining oil.
Divide potatoes between the two baking sheets and season with kosher salt and freshly ground black pepper.
Roast potatoes until almost tender, about 35 minutes, turning once.
Drizzle maple syrup over the sweet potatoes and toss to coat.
Continue roasting until potatoes are tender, about 20 minutes.
Remove from the oven and place in serving dish.
Sprinkle with butter cubes and let stand until butter has melted.
Season with salt and pepper.
This recipe is courtesy of Mike Stines - Cape Cod Barbecue - Contributing Guest Chef for Sizzle on the Grill