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Maple Cashew Sweet Potatoes

Posted Jan 26 2011 11:56am

DSC04332 Yes, more sweet potatoes. I can never get enough of them.

The “ Recipes for Health ” Series in the New York Times is featuring sweet potatoes this week and my eyes just instantly lit up when I saw the headline!

I already know that sweet potatoes are amazingly nutritious and deliciously tasty, so I skipped the part that talked about the nutrition stuff. I jumped right to the end and looked through all the recipes. They all seemed really delicious but the one recipe that I really caught my attention was the Maple Pecan Sweet Potatoes.

I ended up tweaking the recipe slightly though, substituting in lemon juice for lime juice and sprinkling in chopped cashews instead of pecans (simply because those are the ingredients I had on hand). Regardless, the recipe still turned out fabulous –sweet with a hint of nuttiness and just so satisfying.

Supposedly this recipe will taste even better the next day, but I couldn’t wait to finish the whole batch at once! So I won’t really know if that is true until I make my next batch.

Maple Cashew Sweet Potatoes

Adapted from Maple Pecan Sweet Potatoes

Makes 1 generous portion (or possible, 2 smaller servings).


  • 2 medium-sized sweet potatoes (dark skin with orange flesh), about 300g, scrubbed and cut into large wedges
  • 1 scant tablespoon maple syrup
  • 1 scant tablespoon lemon juice
  • 3 tablespoons water
  • Several cashews (I used 5 – 6, add more if you like)
  • Pinch of salt 


  • Preheat oven to 350F.
  • Spray a large baking dish with cooking oil spray. Place the sweet potatoes in the dish in a single layer.
  • Mix together the maple syrup, lemon juice and water. Pour over the sweet potatoes and toss to make sure all the sweet potatoes are coated with the sauce.
  • Cover the pan tightly with tin foil. Bake for 30 – 45 minutes, until sweet potatoes are tender.
  • Turn the oven temperature to 425F. Remove the baking dish from the oven and carefully remove the tin foil (watch out for steam!).
  • With a spatula, carefully stir the sweet potatoes around to make sure they are well coat with the syrup. Sprinkle in cashews. Add in a pinch of salt.
  • Return the baking dish to the oven. Bake uncovered for about 10 minutes until syrup starts to caramelize. Bake for an additional 5 minutes if you like your sweet potatoes more browned. Remove from heat, serve immediately or let it cool and serve at room temperature (or you can even let it cool completely, store in the fridge and enjoy it the next day).

For another easy roasted sweet potatoes recipes, I recommend trying Roasted Sweet Potatoes “Coins” .

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