Ingredients:

  • 2 lbs sweet potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tbsp pure maple syrup
  • 1 tsp balsamic vinegar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F.
  2. Scrub the 2 lbs sweet potatoes thoroughly. Peel them if you prefer a smoother texture, or leave the skins for more crunch.
  3. Dice the potatoes into uniform 3/4 inch cubes. Ensure they are roughly the same size so they cook at the same rate.
  4. Whisk the 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp pepper in a large bowl.
  5. Toss the potato cubes in the mixture until they are completely glossy and well coated.
  6. Spread the potatoes onto a large rimmed baking sheet in a single layer. Leave space between the pieces to allow air to circulate.
  7. Roast for 15 minutes. Listen for the sizzle as the sugars begin to caramelize against the hot metal.
  8. Flip the potatoes using a wide spatula to expose the pale sides to the pan.
  9. Bake for another 10 minutes until the edges are dark brown and the centers feel soft when poked with a fork.
  10. Rest the tray on a cooling rack for 2 minutes. This allows the sugars to set, making the exterior even crispier.