Equal parts maple syrup and butter with a little chopped fresh basil stirred in makes one of the simplest, tastiest toppings for a variety of dishes – pork chops, chicken, salmon, or sweet potatoes, as here. The preparation is easy but the result is a deliciously rich, silky drizzle to complement the savory, slightly spicy roasted potatoes.
It’s a simple side fit for a casual, everyday meal or an elegant holiday dinner.
- 1/2 tsp ground coriander
- 1/2 tsp chile powder
- 1/2 tsp granulated garlic (or garlic powder)
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne powder
- sea salt
- freshly ground black pepper
- 3 medium-large sweet potatoes (5 to 6 inches long, about 2-1/2 lbs), peeled
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1 tbsp chopped fresh basil
- Preheat the oven to 425° F.
- Line a large, shallow baking pan with parchment paper. (The potatoes may stick to aluminum foil. If you use foil, rub it with oil before adding the potatoes.)
- Combine the first 5 ingredients (through cayenne) in a small bowl and season with salt and pepper.
- Cut the peeled sweet potatoes in half crosswise. Cut each half into 8 wedges, about 1/2-inch thick each.
- Place the wedges in a large bowl and drizzle with olive oil. Toss to coat.
- Sprinkle the spice rub over the potatoes and toss well (or rub with your fingers) to coat thoroughly.
- Spread the potatoes in an even layer on the prepared pan.
- Roast until tender and slightly charred, 25-30 minutes, turning once halfway through.
- Meanwhile, heat a small skillet over low heat and add the butter. When the butter melts, add the maple syrup and season with salt and pepper. Stir well to combine.
- Cover and cook gently 3-4 minutes until hot and beginning to bubble. Remove from the heat and stir in the basil.
To serve, place the sweet potato wedges in a serving bowl and drizzle with the maple-butter sauce. Or, divide among 6 plates and pass the sauce at the table.