These Vanilla Roasted Sweet Potatoes bring a welcome twist to a classic holiday side dish. Tossed with butter, olive oil, a touch of maple syrup, and Andrea’s Bakehouse Vanilla Extract, the sweet potatoes take on a rich, gently aromatic flavor that complements roast chicken, turkey, and ham. As they roast, the edges caramelize and the interiors become soft and creamy, creating a satisfying contrast in texture. It’s a recipe that feels familiar yet unexpected, ideal for gatherings where you want to serve something thoughtful and special.
This dish holds its own alongside more traditional holiday sides like stuffing or green beans, but it also works just as well on a weeknight plate. A scattering of fresh thyme or toasted pecans brings extra depth, but even on its own, the balance of sweet, savory, and fragrant notes makes it something special. Using a high-quality Vanilla Extract gives the glaze a quiet warmth that draws everything together. It’s one of those small additions that leaves people asking what made it taste so good.
Serves 4
Ingredients:
900g (2 lbs) sweet potatoes, peeled and cut into 1-inch cubes
30g (2 tbsp) salted butter, melted 15g (1 tbsp) olive oil
1 tbsp Andrea’s Bakehouse Vanilla Extract 15g (1 tbsp) maple syrup or honey
Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with melted butter, olive oil, vanilla extract, maple syrup, salt, and pepper.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 30–35 minutes, stirring once or twice, until the edges are golden and the centers are tender.
5. Serve warm, optionally garnished with fresh thyme or a sprinkle of toasted nuts for added texture.