Equal parts maple syrup and butter with a little chopped fresh basil tossed together makes one of the simplest and most flavorful dressings for a variety of dishes: pork chops, chicken, salmon, or sweet potatoes, like here. Preparation is easy, but the result is a deliciously rich and silky drizzle to complement the flavorful, slightly spicy roasted potatoes.

It’s a simple side dish for a casual everyday meal or an elegant holiday dinner.

for 6

Ingredients

• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon granulated garlic (or garlic powder)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon of cayenne powder
• sea ​​salt
• freshly ground black pepper
• 3 medium-large sweet potatoes (5 to 6 inches long, about 2-1/2 pounds), peeled
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh basil

Preparation

1. Preheat oven to 425°F.
2. Line a large, shallow baking pan with parchment paper. (Potatoes can stick to foil. If using foil, rub it with oil before adding potatoes.)
3. Combine the first 5 ingredients (up to the cayenne) in a small bowl and season with salt and pepper.
4. Cut the peeled sweet potatoes in half crosswise. Cut each half into 8 wedges, each about 1/2-inch thick.
5. Place the segments in a large bowl and drizzle with olive oil. Toss to coat.
6. Sprinkle the spice mix over the potatoes and toss well (or rub with your fingers) to coat well.
7. Spread potatoes in an even layer over prepared pan.
8. Grill until tender and slightly charred, 25 to 30 minutes, turning once halfway through.
9. Meanwhile, heat a small skillet over low heat and add the butter. When the butter melts, add the maple syrup and season with salt and pepper. Stir well to combine.
10. Cover and simmer for 3-4 minutes until hot and beginning to bubble. Remove from heat and add basil.

To serve, place the sweet potato wedges in a serving bowl and drizzle with the maple butter sauce. Or, distribute among 6 plates and pass the sauce to the table.