Moroccan Maple Roasted Sweet Potatoes
These Moroccan Maple Roasted Sweet Potatoes are addictingly delicious and the perfect side dish for fall with caramelized sweet potatoes, warm spices, and crunchy sesame seeds. The silky Tahini-Maple glaze is just the icing on the bake. Ras el Hanout - a special blend translated as "head of the shop" (or more like "top shelf"), is a fragrant North African blend that can include over a dozen warming spices like cinnamon, cumin, coriander, ginger, cardamom, and even rose petals. Every shop, region and household makes it differently. Paired with maple syrup, it makes these sweet potatoes downright irresistible.
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Ingredients
Moroccan Maple Sweet Potatoes
- 2 medium sweet potatoes peeled and chopped into large pieces
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Ras el Hanout I used Ras el Hanout gifted by Collected Foods
- 1/2 tsp salt
- 1 tbsp sesame seeds + 1 tbsp olive oil optional
- Cilantro or dill for garnish
Tahini Maple Glaze
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tsp maple syrup
- splash of orange juice or lemon juice
- 1/4 tsp salt
- pinch of cinnamon
Instructions
Make the Moroccan Maple Sweet Potatoes
- Preheat oven to 425F and line a baking sheet with parchment. Mix all of the ingredients except the sesame seeds in a bowl.
- Spread the potatoes onto the parchment and bake for 20 minutes.
- Remove from the oven. Carefully drizzle the additional olive oil and sprinkle the sesame seeds, if using. Mix to coat as evenly as possible and return to the oven.
- Lower the temperature to 400F and bake for another 10-15 minutes until they are soft in the center.
Make the Tahini Maple Glaze
- Whisk all of the ingredients together until smooth. For a runnier sauce, add a little cold water at a time until you achieve the desired consistency. Adjust seasoning, as needed.
Notes
Sesame Seeds: You can add the sesame seeds all at once in the beginning, but they may become bitter if over-toasted.
Naming Note: The naming convention is simply for ease of remembering, as it rolls off the tongue a little better, and the spice is not as common as, say, Za'tar. I am not familiar with a Moroccan sweet potato dish like this.
Nutrition
Calories: 525kcal | Carbohydrates: 57g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 1001mg | Potassium: 839mg | Fiber: 8g | Sugar: 18g | Vitamin A: 32085IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg