Maple-Glazed Sweet Potato Coins with Pepitas
Roasted sweet potato coins get a maple glaze, chile warmth, and crunchy pepitas for a colorful side dish.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (121 reviews)
INSPIRED BY
This original side keeps sweet potatoes in the spotlight but gives them a savory, citrusy lift. The maple glaze caramelizes at the edges, and pepitas add the crunch a good platter needs.
Story
Casey likes a side that can get to the table before anyone asks what is taking so long. These coins turn bronzed and glossy, the lime keeps the maple from feeling heavy, and pepitas make the platter sound lively when the serving spoon lands. Put them next to roast chicken or a simple green salad.
By Casey
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ancho chile powder
- 1/3 cup pepitas
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425 F and line a large sheet pan with parchment.
- Toss the sweet potato rounds with olive oil, salt, and cumin, then arrange them in a single layer.
- Roast for 12 minutes until the bottoms are browned and the centers are nearly tender.
- Whisk the maple syrup, lime juice, and ancho chile powder in a small bowl.
- Brush the glaze over the sweet potatoes, return the pan to the oven, and roast for 8 minutes more.
- Transfer the coins to a platter, scatter with pepitas and cilantro, and serve with lime wedges.
Chef Tips
- Slice the sweet potatoes evenly so the thinner pieces do not burn before the centers soften.
- Line the pan well because the maple glaze gets sticky as it caramelizes.
- Swap ancho chile for smoked paprika if you want warmth without much heat.
- Toast the pepitas in a dry skillet while the sweet potatoes roast.
Cook's Notes
- **Slicing:** Keep the rounds close to 1/2 inch thick.\n- **Glaze:** Brush it on only after the first roast.\n- **Crunch:** Toast pepitas separately for the best texture.