Eosinophilic Esophagitis Friendly Glazed Roasted Sweet Potatoes
Total time45 min
Prep time10 min
Cook time35 min
4.6(8)
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 2 large), peeled and cut into 1-inch wedges
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp pure maple syrup
- 1 tbsp brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- pinch of cayenne pepper (optional)
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
Toss the sweet potato wedges with the olive oil, salt, and black pepper directly on the prepared baking sheet, then spread them in a single layer with the cut sides facing down, leaving space between pieces.
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