Thanksgiving is just a few days away and sweet potatoes will probably be on your table in some form. You might be having the ultra sweet ones with marshmallows, the mashed kind or maybe even sweet potato pie. I prefer the simple and easy version that still keeps its texture and can be on your plate next to your traditional mashed potatoes. If you are going to someone’s house and need to bring a side, this is definitely something that travels well and is a great complement to the rest of the spread.
Have you ever wondered what the difference is between sweet potatoes and yams? My local market sells sweet potatoes that are light in color, and the dark orange potatoes that they call yams. Since almost every dish I have ever seen uses the orange version, I decided to investigate to see what the difference is. It turns out that they are really both sweet potatoes, and yams are quite different. Read more about it in this article from the kitchn.
Definitely make extra and enjoy a sweet potato hash for breakfast the next morning.
Simply peel, dice and mix all the ingredients in a bowl. Add to parchment lined baking sheet and bake for 34-45 minutes at 375 degrees.
- 3 large sweet potatoes peeled and cut into 1" cubes
- 2 tablespoons butter melted
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon thyme
- salt & papper to taste
- Mix all ingredients in a medium bowl.
- Spread evenly into a parchment lined 13x9" pan or baking sheet.
- Bake at 375 degrees for 35 to 45 minutes, or until the sweet potatoes are soft. Stir half-way through to promote even cooking. Taste and season with more salt if needed.