I found a really good recipe while browsing the Co-op Reporter (put out seasonally by the Sacramento Foods Co-op): Maple-Orange Glazed Sweet Potatoes!
I seasoned the cut up sweet potatoes with olive oil, salt, and pepper and then roasted them at four hundred degrees for about thirty five minutes, flipping them halfway. Once out of the oven, I evenly dispersed the glaze onto the potatoes, and popped them back in for another fifteen minutes, so that the glaze would stick nicely to the potatoes. The glaze consisted of maple syrup, orange zest, and butter (I used an organic vegan butter by Earth Balance). I slightly modified the recipe by adding juice from half of an orange for more flavor.
We served the potatoes with braised garlic kale and pan fried goddess-agave tofu (which sounds fancy, but really it was just Annie’s Goddess Dressing and agave syrup) and the meal was healthy, balanced, and incredibly delicious. And very filling!
The only thing I would change is using sweet potatoes or yams that are more orange for color and added nutrients.