|Perfectly roasted sweet potatoes.|
Now onto another amazing concoction- roasted sweet potatoes. Mmmmhmmmmm.
Just the smell of roasted maple, brown sugar, and cinnamon infused sweet potatoes always fills a room with the most wickedly fragrant aroma, an aroma that should be quickly bottled and reserved for future wicker burning candle. I love the smell. Cherish it actually. It's truly, without a shadow of doubt, a smell that resonates beyond crisp autumn leaves and earthly colored season. Roasted sweet potatoes should be made all year long. The flavorful taste alone dazzles tongue in a serenade of warm satisfaction, all soft, tender, and succulent.
Very simple and no fuss, this only promises to be a fibrous, nutritiously drenched dessert.
Maple, Brown Sugar, And Cinnamon Roasted Sweet Potatoes Ingredients and Preparation
2 sweet potatoes, peeled and chopped
1/4 cup maple syrup
1/2 cup brown sugar
1 tablespoon vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of lemon juice (and if you have a grater make lemon zest so I'll be jealous!)
Preheat oven to 350 degrees.
After peeling and chopping sweet potatoes into desired small chunks and/or slices, gather into a small bowl and hand mix them with maple syrup, brown sugar, vanilla, cinnamon, and lemon juice.
Lay them onto a greased or parchment lined baking sheet and bake for 30 minutes.
|Warm and amazing.|
|Yummy, glistening with beauty sweet potatoes.|
|For a simple topping plain coconut milk yogurt and a kiss of lemon juice does the trick just fine.|