Roasted Sweet Potatoes With Spiced Maple Glaze

The ideal roasted sweet potatoes are tender but not mushy, browned and caramelized but not charred, and just really tasty. Meet my favorite easy way to get there. Roasting at a lower temperature makes root vegetables get steamy and soft; here we roast at a more aggressive heat to help the sweet potatoes brown (which means more flavor) and cook quicker (which means dinner, faster). Be sure to cut the sweet potatoes into even pieces so they all cook at the same rate. I like to use a metal fish spatula for tossing—these get under the potatoes easily without squeezing or squishing them the way tongs would. You’ll toss the sweet potatoes with oil and salt before roasting on a parchment-lined baking sheet, but the remaining seasonings are added after cooking, which keeps the spice flavors fresh and bright and prevents them from  burning. These roasted sweet potatoes will have a noticeable shimmery slick of maple syrup on every bite; they’re ideal for serving alongside roast chicken or pork—or a classic Thanksgiving turkey. 

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