Roasted Sweet potatoes

When the leaves change colour and Thanksgiving is here, you thank God for life. Speaking of good stuff, how about cooking up these sweet potatoes tossed in a thick syrup?

Tender roasted sweet potatoes are drizzled with a buttery maple sauce to make this the side dish of our dreams – for Thanksgiving.

Preheat the oven. Peel and slice 2 pounds of sweet potatoes into 1 inch slices, and scatter them on the roasting pan, leaving gaps.

Melt 4 tbs unsalted butter and drizzle it on top of the sweet potatoes. Sprinkle some salt. Toss to coat and then rearrange the pieces on the pan in a single layer, again leaving gaps in between. Roast for 20 minutes.

Flip with tongs and roast for another 20 minutes. The potatoes are done when they’re golden brown, crisp and the insides are light and fluffy.

For the sauce: Boil 1/2 cup maple syrup in a sauce pan. Add 1/2 cup chopped pecans pecans. Boil again, cook for a minute and then remove from heat. Pour the sauce over the sweet potatoes and serve.

By Elizabeth Robins

Worship team member, IT professional and busy mum of three Elizabeth lives in Massachusetts, USA. She is passionate about living a happy and fulfilling life for Christ and helping friends to do the same. Other hobbies include spending quality time with her three adorable kids, reading, music, music and more music. She can teach you to sing or play a new gospel song with as much ease as she can bake a new treat in the kitchen – and she does both exceptionally well.