Maple-Ginger Sweet Potatoes with Ras el Hanout

Tender roasted sweet potatoes are glazed in a warm blend of maple syrup, fresh ginger, and sautéed garlic, then finished with a fragrant sprinkle of ras el hanout. The result is a glossy, caramelized side dish that balances earthy spice with bright sweetness and a hint of heat—comforting, aromatic, and effortlessly bold.

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Maple Ginger Garlic Sweet Potatoes with Ras el Hanout

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 servings

Maple‑ginger–garlic sweet potatoes are roasted until caramelized, then glossed with warm maple syrup and bright ginger and finished with a fragrant hit of ras el hanout for a sweet‑spiced, aromatic side dish.

Ingredients

For the Filling:

• 2 lbs Sweet potatoes (cubed)
• 1 Tbsp Ras el Hanout
• 1 tsp Ground Cinnamon
• 1 tsp Smoked Paprika
• ½ tsp Salt
• ½ tsp Black Pepper
• ¼ cup Onion (Diced)
• 2 Tbsp Ginger (minced)
• 3 Garlic Cloves (Minced)
• 2 tsp Crushed Red Pepper
• 2 springs of Thyme
• 2 inches Fresh Rosemary
• 1 Tbsp Maple Syrup (Can use honey or brown sugar)
• 2 Tbsp Olive Oil (divided)
• 1 Tbsp Butter

Instructions

1. Heat skillet to medium low
2. Add 1 tbsp of olive oil to sweet potatoes and cover evenly. Add Ras el Hanout, cinnamon, smoked paprika, salt, and pepper. Cover evenly.
3. In a large skillet, add 1 Tbsp of olive oil. Sauté onions for 3 minutes. Add ginger and garlic and cook for another 1 to 2 minutes then remove to a another bowl.
4. Add sweet potatoes and cover with a lid, then allow to cook for about 10 minutes, or until sweet potatoes are soft, flipping half through the time.
5. Add onion, ginger, and garlic mixture back to skillet. Add butter and thyme and rosemary. Cook for about 2 minutes.
6. Add maple syrup and cook for another 2 minutes. Remove thyme and rosemary.
7. Turn off heat and enjoy!