Ingredients
- 2 lbs. sweet potatoes, peeled and cubed
- 4 oz. apple juice concentrate, thawed
- 2 tsp. cornstarch
- 1 tsp. butter
- 1 tsp. maple extract
- 1 tsp. vanilla extract
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Instructions
- Preheat oven to 400ºF. Roast sweet potatoes on a baking sheet until tender (30-40 minutes).
- While sweet potatoes roast, combine apple juice concentrate and cornstarch in small saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir until thick and bubbly (2 minutes).
- Remove from heat. Stir in butter and flavorings until blended.
- Toss sweet potatoes with warm glaze to serve.