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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.

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  • Cooking time1 hr
  • Prep time15 min
  • Servings6
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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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. Please see nutrition information for sugar content.

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