Maple-Dijon Roasted Sweet Potatoes

That glaze... sweet from maple syrup, tangy from Dijon mustard, and buttery from, well, butter. It's beyond good, and equally simple. The sweet/savory shimmer is the absolute perfect partner for sweet potatoes and, as the potatoes roast, the sugars in the maple syrup AND the potatoes caramelize and get a gorgeous, sticky, golden brown. A one-skillet dish that makes it to the table in about 30 minutes. 

This glaze is VERY similar to one I've done with carrots. I figured, the blend works so well with sweet carrots, it must be equally awesome on sweet potatoes! Hell yeah, it is. 
I mean, just look at those caramelized corners... nuggets of true joy. I served this dish at a cross country team dinner and there wasn't one TINY bit left in the skillet. Nothing. I barely had to clean the pan. 

Note: I used my cast iron pan for this recipe so I could transfer it from the stovetop to the oven. If you don't have an ovenproof skillet, prepare the sweet potatoes as directed on the stovetop, in a regular skillet, and then transfer them to a baking dish before roasting. 

Maple-Dijon Roasted Sweet Potatoes

3 tablespoons butter
1/4 cup pure maple syrup
1 teaspoon Dijon mustard
1 pound sweet potatoes (about 2 large or 3 small), peeled and cut into 1-inch pieces
Salt and ground black pepper

Preheat oven to 400 degrees.
Melt the butter in a large ovenproof skillet over medium high heat. When the butter is bubbly, whisk in the maple syrup and Dijon mustard. Add the sweet potatoes and toss to coat. Season with salt and pepper. Transfer the pan to the oven and bake for 25 to 30 minutes, until the sweet potatoes are golden brown and tender, stirring once or twice during cooking.
Serves 4