Maple-Balsamic Roasted Sweet Potatoes with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, sweet, and savory roasted sweet potatoes with a sticky maple-balsamic glaze — a showstopping side dish that’s ready in 32 minutes. This American-inspired vegetarian recipe (vegan), ready in about 32 minutes, pairs sweet potatoes, olive oil, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 4 American cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 3 medium sweet potatoes into 3/4-inch cubes. Toss with 2 tbsp olive oil, 1 tbsp pure maple syrup, 1 tbsp balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
  2. Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway through, until edges are crisp and golden brown.
  3. Step 3: Remove from oven and sprinkle with 1 tsp finely chopped fresh rosemary. Return to oven for 2 more minutes to toast the rosemary slightly. Transfer to a serving dish and let cool for 5 minutes before serving.

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