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I love roasted sweet potatoes this time of year, especially when they’re cooked until they get caramelized and lightly charred. This version gets a salty-sweet maple butter sauce with a touch of bagoong for a funky, savory edge.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Sweet potatoes: The star of this dish. Use a medium-sized potato that’s fairly even in thickness so both halves cook at the same time!
Extra virgin olive oil: We only need a couple teaspoons to facilitate the caramelizing of the potatoes. Any other oil of your choice could work, like coconut or vegetable.
Bagoong Guisado: A sautéed, Filipino fermented shrimp paste that adds a salty, funky, slightly briny taste to our maple butter. More about what bagoong is here!
Maple syrup, butter: These two are great on its own already, and they provide that sweet, rich backdrop for the bagoong to shine.
Pecans: Gives texture. Feel free to also use crushed peanuts, walnuts, or almonds.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cut the potatoes lengthwise, rub a bit of oil on the flat side, and roast until tender, about 45 to 55 minutes.
In the meantime, prepare the glaze by combining together the bagoong guisado, maple syrup, and butter. Let simmer briefly.
Spoon the sauce over the sweet potatoes. Top with the pecans.
Cooking Tips
Know when the potatoes are done: To check for doneness, a sharp knife or fork should be able to slide easily into the center with little to no resistance. Another sign that it’s cooked is when there are visibly caramelized juices or charred bits on the sides of the sweet potato.
Don’t skip the resting step: Resting isn’t just to cool down the potato, but it’s also to harden the caramelized underside so it doesn’t peel off. The caramelized charred bits are the golden part of the roasting process, don’t let it go to waste!
Bagoong Maple Butter Roasted Sweet Potatoes
1
servings10
minutes55
minutes1
hour5
minutesI love roasted sweet potatoes this time of year, especially when they’re cooked until they get caramelized and lightly charred. This version gets a salty-sweet maple butter sauce with a touch of bagoong for a funky, savory edge.
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Ingredients
1 medium sweet potato, washed and dried
2 teaspoons extra virgin olive oil (or any cooking oil of choice)
1/4 cup unsalted butter
2 tablespoons pure maple syrup
1 teaspoon bagoong guisado
Toasted pecans, crushed
Directions
- Pre-heat the oven to 400 F. In the meantime, trim off the ends of the sweet potato and cut into half lengthwise. Using clean hands or a pastry brush, rub a teaspoon of olive oil onto the flat side of each half. Lay the sweet potatoes flat-side down onto a parchment-lined baking tray and bake in the pre-heated oven for 45 to 55 minutes, or until a fork or sharp knife slides easily into the centre with little to no resistance.
- To prepare the bagoong maple butter, combine together the butter, maple syrup, and bagoong guisado in a small saucepan over medium-high heat. Bring to a boil, then lower the heat to medium-low and simmer for 2 minutes, stirring frequently. Set aside.
- Once the sweet potatoes are cooked, remove from the oven. Leave them on the baking tray and let rest for 15 minutes to cool and harden their caramelized crust layer. Carefully remove the sweet potatoes (you may also use a spatula, if helpful) and transfer to a serving plate.
- Drizzle a generous spoonful of the bagoong maple butter on top of the sweet potatoes. Top with a handful of the crushed pecans. Serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
