Finding easy, nutritious side dishes that kids and adults will both enjoy sometimes seems like an impossible challenge. These super simple Maple Dijon Roasted Sweet Potatoes will impress even the pickiest eater at your table and can on your table in under an hour.Jump to Recipe
Sweet potatoes are such a fantastic, versatile option for dinner or even meal prep. They are readily available, inexpensive, and easy to prepare. Sweet potatoes are full of vitamin A, vitamin B6, potassium, and fiber making them a great option for a more nutritious carb fix.
My favorite way to prepare sweet potatoes is simply to roast them. Peeled, diced, and tossed with olive oil, roasted sweet potatoes are sweet, creamy, and filling. They can be eaten right as a simple side dish, added to salads, or reheated in a breakfast hash.
For weeknight, quick cooking I love make a basic roasted sweet potato and amp up the flavor a little. Our Maple Dijon Roasted Sweet Potatoes are tossed in a simple mixture of dijon mustard, white balsamic vinegar, olive oil, and maple syrup. Sprinkled with salt for even more flavor, they are roasted in a hot oven until just crisp and a little browned on the edges. Be sure to give them a flip or two while cooking (I love to use these to make the task super easy!) to ensure they get crispy.
These sweet potatoes are also perfect for a sheet pan dinner. Toss them on a baking sheet with some chicken sausages and a little broccoli (sprinkled with some Everything But The Bagel Seasoning!) and roast together. Slice up the sausages and pop it all into a big bowl for a satisfying, one pan meal.
Need more inspiration for weeknight side dishes? Try these recipes from our archives:
Skillet Roasted Broccoli with Lemon-Shallot Vinaigrette
Roasted Beet and Citrus Salad
Maple Dijon Roasted Sweet Potatoes
A simple side dish packed with flavor and nutrients. Perfect for weeknight dinner!
- 2 large sweet potatoes, peeled and diced bite sized pieces
- 2 Tablespoons dijon mustard
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon kosher salt
Line a rimmed baking sheet with parchment paper
In a small bowl, slowly whisk together the mustard, vinegar, maple syrup, and olive oil.
Place the diced sweet potato in a large bowl. Drizzle with the maple syrup mixture and toss well to combine.
Place the coated sweet potato pieces on a rimmed baking sheet and season with 1 teaspoon kosher salt and a few grinds of fresh cracked pepper.
Bake at 425 degrees for 30-45 minutes, stirring approximately every 15 or 20 minutes, until just golden.
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