Chaga Maple Glazed Sweet Potatoes

by Kaitlin Lawless November 05, 2021

Chaga Maple Glazed Sweet Potatoes in a blue ceramic dish on top of a copper tray

Roasted veggies are such a delicious staple in my household. A favorite of mine anytime, but especially so during the holidays, are these roasted sweet potatoes with a Chaga Maple glaze. This recipe is fairly easy and the kiddos are sure to love the candy-like result! Plus, the Chaga Maple glaze is very versatile, and you’ll have a bit leftover so read to the end for all of the uses for Chaga Maple glaze!

Ingredients: Birch Boys Loose Chaga Tea, Woodlife Ranch Dark Maple Syrup, sweet potatoes, olive oil, ginger, salt, pepper, garlic powder, brown sugar


    3-4 sweet potatoes, diced into ½ cubes (peeled or unpeeled is fine)

    ½ tsp salt

    ½ tsp pepper

    1 tsp garlic powder

    Dash of ground ginger

    2 tbsp olive oil

Glaze ingredients:

Yields 4-5 servings

Image compilation: Raw cubed sweet potatoes on baking sheet, Pouring maple syrup into chaga tea, Roasted sweet potatoes on baking sheet, Finished result in blue ceramic bowl


    Preheat oven to 450 degrees fahrenheit.

    Cube your sweet potatoes into ½ cubes.

    In your large mixing bowl, add sweet potato cubes, garlic powder, salt, pepper and olive oil. Stir or toss to coat. Reserve empty mixing bowl for use later.

    Spread coated sweet potato cubes onto a large baking sheet. For the best result keep the potatoes in one layer (don’t let them overlap.)

    Put sweet potatoes in oven and set timer to 20 minutes.

    While your potatoes are cooking, get started on the glaze. Add Woodlife Ranch Maple Syrup, Birch Boys Chaga Tea, cinnamon and brown sugar to a small saucepan and mix.

    Heat on low-medium until the mixture is thick and syrup-like, this will take approximately 20 minutes.

    Once sweet potatoes are roasted (test by trying to crush one with a fork, if it happily yields, then they are ready!) pull them out and turn off your oven.

    Using the reserved mixing bowl, add sweet potatoes and ½ of your maple glaze mixture, mixing well to coat.

    Put the sweet potatoes back onto the baking sheet and into the warm oven (oven should be off) and let sit for 5-10 minutes. This will allow the glaze to soak into the sweet potatoes and slightly caramelize.

    Remove the sweet potatoes from the oven, plate and drizzle with leftover Chaga Maple Glaze and serve!

This Chaga Maple Glaze is so versatile, and you’ll have a bit leftover. Here’s a few delicious ways to use your Chaga Maple Glaze;

    •Over ice cream
    •Over any roasted veggie
    •Over pancakes
    •As a sweetener for trail mix
    •As a sweetener for Chaga tea or coffee
    • Use as a frosting/icing base
Roasted chaga maple glazed sweet potatoes in a blue ceramic dish on top of copper tray

Kaitlin Lawless
Kaitlin Lawless


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