Apricot Ginger Roasted Sweet Potatoes

This recipe is also from my mom, though I think she got it from a magazine some time ago. I was skeptical at first about the flavor combinations in this dish, but it only took one taste to convert me. I like that it's easy to prepare. It's perfect for fall and more delicious than you imagine.

~Print Recipe~

• 4 pounds sweet potatoes, peeled and cut into 1 inch chunks (hint: Trader Joe's sells them pre-cut!)
• 2 tablespoons olive oil
• 1/2 cup real maple syrup
• 1/3 cup apricot preserves
• 4 tablespoons butter
• 1/3 finely chopped crystallized ginger
• 1/2 teaspoon salt

1. Pre-heat oven to 500 degrees. Toss potatoes in a single layer on 2 large baking pans. Bake 30 minutes, tossing every 10 minutes.
2. Meanwhile, combine maple syrup, preserves, butter, ginger and salt in a small saucepan and cook over medium heat until preserves melt, around 5 minutes.
   
3. Mix together and serve warm. Enjoy!
   

I have a mini-tradition making this for Thanksgiving. (Amber, this would probably be great even without the crystallized ginger!)