Maple-Glazed Sweet Potatoes

I love the smell of breakfast in the evening. Just as fresh sage leaves pushed my roasted carrots from A to A+ territory, pure maple syrup* gave these roasted sweet potatoes** a similar accidental-overachiever characteristic. Real maple syrup also smells like 11 AM on a lazy Sunday, which is rather comforting on a weekday night.

I followed a very easy recipe from Epicurious, but used grade A dark amber maple syrup because it was what I had on hand (grade B is darker, has a more concentrated flavor, and is harvested later in the season). The CSA sweet potatoes were small (cute!), so I cut each one into four wedges--they looked like fries and went well with my homemade turkey burgers. I also kept the skins on the sweet potatoes (more fiber!) and skipped the finishing touch of melted butter (less fat!).


* I am referring to the real stuff made from maple tree sap, not the cheaper blend of high-fructose corn syrup brought to you by women named Jemima and Butterworth.
** There are orange-fleshed sweet potatoes that we Americans call "yams," and then there are bland, starchy tubers that botanists and the rest of the world call "yams."