Ingredients
- 6 large sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 stick butter
- 1 cup coconut sugar (or brown)
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tbsp orange zest
- 2 tbsp fresh squeezed orange juice
- 1 tsp vanilla
- chopped rosemary & flaky salt to top
Instructions
- Preheat oven to 400F.
- Peel and slice sweet potatoes into 1/2″ inch thick rounds. Add them to a large casserole dish and add olive oil and salt. Toss until covered.
- In a saucepan, melt butter over medium high heat. Add in sugar, maple syrup, cinnamon, nutmeg, ginger, orange zest, and orange juice. Bring to a boil. Let boil for 2-3 minutes, stirring the entire time, until mixture begins to thicken.
- Turn off heat and add vanilla. Pour sauce over top of sweet potatoes and toss until fully coated.
- Bake for 30 minutes uncovered, then toss potatoes to full cover in juice.
- Cover with foil and bake for an additional 20-25 minutes or until sweet potatoes are fork tender.
- Take out of oven and gently scoop some extra juice from the bottom of the pan and run overtop of sweet potatoes.
- Top with rosemary and sea salt. Let cool for at least 10 minutes.
Category: holiday, dinner, sweet potato, gluten-free,side dishMethod: ovenCuisine: AmericanDiet: Gluten Free
