On Friday, I again roasted sweet potatoes drizzled with olive oil for 30 minutes, then drizzled them with maple syrup and roasted an additional thirty minutes. However, I was also baking bread, which needed to go into the oven sooner than expected, so I pulled the sweet potatoes out after the first half hour before returning them to the oven with the maple syrup drizzle 45 minutes later to complete the last half hour of roasting. It worked.
