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Roasted Sweet Potatoes with Maple Syrup

Call us romantic, but we love playing matchmaker. When two things this sweet get together, you know it’s a forever thing.
  • Cooking time
  • Prep time
  • Portions 6
recipe image Roasted Sweet Potatoes with Maple Syrup


  • 3 lbs. (1.5 kgs) sweet potatoes, (about 4)
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
  • 3 Tbsp. (45 mL) pure maple syrup or pancake syrup
  • 1 pinch ground nutmeg
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 400°F (200°C).
  2. Pierce potatoes in several times with fork. Arrange potatoes on a baking sheet. Bake until potatoes are tender, about 60 minutes.
  3. Reduce oven to 375°F (190°C). Let sweet potatoes cool slightly. Slice in half lengthwise; scoop out pulp into medium bowl. Mash pulp with Becel® Buttery Taste margarine* until desired consistency. Stir in maple syrup and nutmeg.
  4. Spoon into lightly greased casserole dish**. Bake covered until heated through, about 20 minutes.

**May be made ahead up to this point and refrigerated. Reheat at 375°F (190°C) until heated, about 30 minutes. To reheat in microwave, microwave on High about 5 minutes, stirring once, until heated through.

SUBSTITUTION: Try using thawed frozen orange or apple juice concentrate instead maple syrup.

*Becel® Gold in Quebec.