Autumn-Infused Roasted Sweet Potatoes

I was inspired to make these little delights one night when hubby was out of town, because, honestly, I just wanted to eat sweet potatoes and nothing else for dinner.  About 30 minutes later, I enjoyed a cute little plate of sweet potatoes accompanied by a friendly glass of white wine.  And, it was a perfect dinner. 

Roasted to perfection, caramelized in sweet glory, golden and nutty . . . these demand a reservation at your Thanksgiving table.  They will be showing up at our's next Thursday.  Is Thanksgiving really next week?!

Autumn-Infused Roasted Sweet Potatoes
Recipe: my own

Ingredients:
2 sweet potatoes, skins scrubbed (but left on), cut into bite-sized chunks
1-2 teaspoons pumpkin pie spice (more or less depending on your taste)
1 tsp cinnamon
1 tablespoon sesame seeds (optional)
1 tablespoon maple syrup
drizzle of extra virgin olive oil to lightly coat the potatoes
dash of salt

The Process:
Preheat your oven to 425 degrees.  After scrubbing the skins of the potatoes and cutting the potatoes into chunks, place the chunks on a baking sheet lined with foil.  Sprinkle the pumpkin pie spice and cinnamon on the potatoes.   Add a dash of salt.  (The salt balances the sweetness of the maple syrup, which makes an appearance later).  Dress the sweet potatoes with a couple of drizzles of good olive oil. 

Use your hands to toss everything together so that all of the potatoes are decorated with the fusions of Fall deliciousness.

~before roasting~

Roast in the oven for about 20 minutes.  Get ready for some amazing smells in your kitchen. 

After 20 minutes, remove the potatoes from the oven, and then drizzle with the tablespoon-ish of maple syrup.  (You do not need to mix the syrup with the potatoes; just let it fall where it is going to fall.  It will infuse and caramelize the potatoes no matter where it falls, and it will be magical - trust me.)  Sprinkle the sesame seeds on top. 

Place back in the oven for another 5-7 minutes until golden.

~after roasting~

The sesame seeds bring a subtle nutty flavor; this is definitely optional if you do not have sesame seeds on hand.  The pumpkin pie spice brings layers of warmth, and the extra cinnamon just adds to the depth of the flavors.  The maple syrup is a gift from above - enough said.  The touch of salt brings everything together in harmony. 

I made them a few days later to accompany almond-encrusted pork chops and sauteed spinach and kale.  They go beautifully with savory foods, and they also stand solo pretty well!

Each bite tastes like Thanksgiving, and this is a beautiful thing. 

Bon Appétit!