Ingredients
- 1.2 kg sweet potatoes, peeled and cubed
- 80 ml Québec maple syrup
- 45 g butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 60 ml orange juice
Method
- Heat the oven to 190 °C and spread the sweet potatoes in a roasting dish.
- Toss with melted butter, cinnamon, nutmeg, and salt; roast for 25 minutes.
- Stir the maple syrup and orange juice together and pour over the potatoes.
- Roast for 15–20 minutes more, turning once, until tender and lacquered.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 80 ml maple syrup; reduce the classic 120 ml orange juice to 60 ml; roast at 190 °C, 15 °C lower than the usual 205 °C.
Why Quebec maple syrup: Maple reinforces the sweet potato without masking its earthy flavor, while orange keeps the dish bright. The result preserves the familiar holiday-style accompaniment with a regional sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →