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Becel® Roasted Sweet Potatoes with Maple Syrup

Becel® Roasted Sweet Potatoes with Maple Syrup

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Creamy, buttery-tasting sweet potatoes with maple syrup and a touch of nutmeg bring a little sugar and spice to classic comfort food. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat the oven to 400 degrees F (200 degrees C). Pierce sweet potatoes in several places to allow steam to escape. Place on a baking sheet. Bake for 60 to 70 minutes or until softened.
  2. Let sweet potatoes cool slightly. Slice lengthwise and scoop out flesh into a medium bowl. Using a fork, mash together sweet potatoes and Becel(R) Buttery Taste margarine until desired consistency.
  3. Stir in maple syrup, margarine and nutmeg. Spoon into casserole dish lightly greased with Becel(R) Buttery Taste margarine. Smooth top and cover with lid or foil. Reheat in 375 degrees F (190 degrees C) for 20 to 30 minutes.
  4. (May be made ahead up to this point and refrigerated. Reheat in oven 10 minutes longer. To reheat in microwave, microwave on High (100%) for about 5 minutes, stirring once, until heated through. Turn once if you do not have a turntable.)
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I cooked a recipe very similar to this ,and sprinkled 1/4 cup crushed pecans on top before placing in oven to heat .My recipe also called for vanilla .I used it ,but don't consider it adds that much . Absolutely delicious with the nuts though .