If I had to describe these Maple-Roasted Sweet Potatoes in two words, they would be: utterly addictive. After eating an entire serving in one sitting, I’m the best proof! Salt and maple have forever been a dream team in my book. Combined with cubed sweet potato and toasted pecans, this recipe is the master of sweet and salty flavor combinations! And did you know that pecans taste like nutty candy, once toasted?
Ingredients
For the sweet potatoes
- 9 cups (990g) cubed, peeled, sweet potatoes
- 3 tbsp (45ml) olive oil, divided
- 3.5 oz (100g) smoked tofu, cut into small cubes
- 1 tbsp (15ml) tamari
- 1 cup (110g) pecan halves
- 1/4 cup (60ml) maple syrup
- 2 tsp (12g) sea salt flakes
Instructions
- Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper
- Place the sweet potatoes and 1 tablespoon (15 ml) of olive oil in a large bowl. Toss to coat evenly, then spread them out on a baking sheet in a single layer. Roast for 20 to 25 minutes, or until soft.
- In the meantime, heat the remainder of the olive oil over medium-high heat in a large, non stick skillet. Add the tofu cubes and crispy fry them for 5 to 10 minutes, tossing frequently, until all sides are evenly golden and lightly crispy. Reduce the heat to low and deglaze the pan with the tamari. Stir to evenly coat the tofu and cook for 1 to 2 minutes, until the liquid has evaporated and the tofu is coated. Remove the pan from the heat.
- Place the pecans on the baking sheet and toast them in the oven for 8 to 10 minutes. Check on them once a minute to ensure they don't burn, and give them a toss halfway through.
- Place the pecans on the baking sheet and toast them in the oven for 8 to 10 minutes. Check on them once a minute to ensure they don't burn, and give them a toss halfway through.Once done, combine the roasted sweet potato, tofu cubes and pecans in a serving dish. Drizzle with maple syrup and coat everything, then sprinkle salt flakes over the top. Serve right away.