Maple-Pecan Roasted Sweet Potatoes are the kind of side dish that effortlessly steals the spotlight at any meal. Imagine tender sweet potato rounds roasted to caramelized perfection, tossed with buttery maple syrup and topped with the most irresistible crunchy pecan praline. Whether you’re serving them for a cozy holiday feast or a busy weeknight dinner, this recipe brings warmth, sweetness, and a little bit of wow-factor to your table.
Why You’ll Love This Recipe
- Sweet and Crunchy Perfection: Every bite balances silky sweet potato with crisp, buttery pecan praline for irresistible texture.
- Easy Yet Impressive: Simple steps and pantry staples yield results that look and taste restaurant-worthy—no fancy skills required.
- Crowd-Pleasing Flavors: The magical combo of maple syrup, cinnamon, and a hint of cayenne packs cozy, addictive flavor that appeals to all ages.
- Perfect for Any Occasion: These Maple-Pecan Roasted Sweet Potatoes are just as welcome at a holiday buffet as they are on your Sunday dinner table.
Ingredients You’ll Need
The beauty of Maple-Pecan Roasted Sweet Potatoes is just how much flavor you coax from a handful of everyday ingredients. Each one serves a tasty purpose—bringing sweetness, crunch, color, or just that hint of warm spice that makes this dish pop.
- Pecans: Roughly chopped so they toast beautifully and offer a satisfying crunch on top—walnuts make a great substitute if you prefer.
- Maple Syrup: The real-deal for deep caramel sweetness; use the good stuff if you can!
- Kosher Salt: Enhances natural flavors and balances the sweetness; don’t skip it!
- Ground Cinnamon: Adds comforting warmth and brings the whole dish together.
- Cayenne Pepper: Just a pinch wakes up your palate without making things truly spicy.
- Sweet Potatoes: Peeled and sliced into rounds; their creamy texture and vibrant color are the star of the show.
- Shallots: Roasted alongside the sweet potatoes for mellow sweetness and savory depth.
- Olive Oil: Helps everything roast up golden and delicious—use a mild one.
- Unsalted Butter: For richness and to help all that maple flavor cling to the potatoes.
- Orange or Lime Zest (optional): A final flourish for a burst of fresh citrus aroma and color on top.
Variations
One of the best things about these Maple-Pecan Roasted Sweet Potatoes is how easily you can tweak them to fit your cravings, pantry, or dietary needs. Don’t be afraid to make them your own!
- Add Dried Cranberries: For a festive pop of color and a burst of tartness, scatter dried cranberries over the finished dish.
- Go Vegan: Swap the butter for coconut oil or vegan butter to make these completely plant-based.
- Change Up the Nuts: Try walnuts, hazelnuts, or even pistachios for a twist on the classic pecan praline topping.
- Spice It Up: Add a sprinkle of smoked paprika or extra cayenne to give the dish a subtle kick.
How to Make Maple-Pecan Roasted Sweet Potatoes
Step 1: Make the Pecan Praline
Start by combining chopped pecans, maple syrup, salt, cinnamon, and a pinch of cayenne in a small saucepan. Let the mixture bubble and thicken until it’s sticky and glossy—about 4 to 5 minutes. Spread it out on parchment paper to cool, where it will harden into the most addictive, crunchy topping. This step fills your kitchen with the warm fragrance of toasted nuts and spiced maple—pure magic!
Step 2: Roast the Sweet Potatoes and Shallots
Toss peeled and sliced sweet potato rounds and quartered shallots with olive oil and salt, then spread them in a single layer on a large rimmed baking sheet. Give them enough room so the edges caramelize rather than steam. Pop them in a hot oven and roast until they’re just tender and beginning to brown, about 15 minutes.
Step 3: Brush with Maple Butter and Finish Roasting
While the veggies roast, melt butter and mix with a touch of maple syrup and cinnamon. Brush this mixture over the partially roasted sweet potatoes, flip them, and brush again. Back in the oven they go for an extra 10 minutes, letting the sweet potatoes get gloriously caramelized and infused with buttery maple flavor.
Step 4: Assemble and Serve
When the sweet potatoes come out of the oven, arrange them and the roasted shallots on a serving platter. Break up the cooled pecan praline and generously scatter it over the top. If you’re feeling fancy, a shower of grated orange or lime zest takes the flavor to another level. Maple-Pecan Roasted Sweet Potatoes are now ready for the spotlight!
Pro Tips for Making Maple-Pecan Roasted Sweet Potatoes
- Caramelization Magic: Spread sweet potato slices in a single layer with space between for maximum golden, crispy edges—overcrowding will steam them instead of roast!
- Pecan Praline Success: Let the maple nut mixture cool fully before breaking up—this gives you bite-sized, crispy clusters instead of sticky clumps.
- Flavor Boost: A sprinkle of citrus zest right before serving brings a bright pop and balances the richness beautifully.
- Butter Brushwork: Take time to brush each slice with maple butter—double-sided coverage means double the caramelized flavor in every bite.
How to Serve Maple-Pecan Roasted Sweet Potatoes
Garnishes
The finishing touches make Maple-Pecan Roasted Sweet Potatoes feel extra special. Fresh orange or lime zest is my favorite pop of color and citrusy aroma, but you can also add a sprinkle of flaky sea salt, extra chopped toasted nuts, or even a drizzle more maple syrup for shine. Each garnish brings out a different side of this irresistible dish!
Side Dishes
These sweet potatoes are incredibly versatile—pair them with roasted turkey or chicken for a holiday meal, or serve alongside grilled salmon or a hearty lentil salad for a stunning weeknight option. Their sweet-savory profile plays so well with a crisp green salad or simple sautéed greens, balancing richer mains perfectly.
Creative Ways to Present
If you really want to wow your guests, try stacking the sweet potato rounds in neat rows on a platter and layering the praline between the slices for a beautiful mosaic effect. For individual servings, build little sweet potato stacks topped with spoonfuls of pecan crunch and a curl of zest—so elegant for dinner parties or special occasions!
Make Ahead and Storage
Storing Leftovers
Maple-Pecan Roasted Sweet Potatoes keep well in an airtight container in the refrigerator for 3 to 4 days. If you’ve added citrus zest or extra garnishes, it’s best to remove them before storing to keep flavors fresh. The pecan topping will soften a bit but still tastes wonderful mixed in!
Freezing
While the roasted sweet potatoes themselves can be frozen, the praline topping loses its signature crunch. If you want to freeze, store potatoes and shallots separately in freezer-safe containers for up to two months. Add fresh praline and garnish after reheating for best results.
Reheating
To reheat, spread the sweet potatoes and shallots on a baking sheet and warm in a 350ºF oven until heated through and re-caramelized (about 10 minutes). Wait until after reheating to add the pecan praline—this way, the crunchy topping stays crisp and delicious.
FAQs
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Can I use yams instead of sweet potatoes?
Yes! Both yams and sweet potatoes work well in this recipe. Yams tend to be starchier and less sweet, so you may want to drizzle a little extra maple syrup to brighten the flavors.
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Is it possible to make Maple-Pecan Roasted Sweet Potatoes ahead of time?
Absolutely—roast the potatoes and shallots up to a day ahead and store them in the fridge. Just before serving, reheat as described and top with the freshly made pecan praline for the best combination of textures.
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Can I skip the shallots or substitute something else?
Yes, you can leave out the shallots if you prefer, or replace them with thick-cut red onion or pearl onions for a similar mellow sweetness.
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How spicy does the cayenne make these sweet potatoes?
The cayenne adds just a hint of warmth—you won’t find these spicy! If you love heat, feel free to add a touch more, or leave it out entirely for a sweeter version.
Final Thoughts
I hope your kitchen fills with that irresistible sweet, nutty aroma and that whoever gathers around your table falls in love with these Maple-Pecan Roasted Sweet Potatoes. They’re a little bit special, a little bit cozy, and guaranteed to spark happy “mmm”s from your guests. Enjoy every bite—you deserve it!
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Maple-Pecan Roasted Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maple-Pecan Roasted Sweet Potatoes are a delightful side dish that perfectly balances sweet, savory, and nutty flavors. The sweet potatoes are roasted to caramelized perfection and topped with a crunchy pecan praline mixture.
Ingredients
Pecan Praline Mixture:
- 1 cup pecans, roughly chopped (sub walnuts)
- 1/4 cup plus 2 tbsp. maple syrup, divided
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. ground cinnamon, divided
- 1/8 tsp. cayenne pepper
Sweet Potatoes:
- 2 lbs. sweet potatoes, peeled and sliced crosswise into 1/2” rounds
- 2 medium shallots, peeled and quartered
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- Orange or lime zest for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper.
- Prepare Pecan Praline: Cook pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne in a small saucepan until thickened. Spread onto parchment paper to cool.
- Roast Sweet Potatoes: Toss sweet potatoes and shallots with olive oil and salt. Bake until almost tender.
- Make Maple Butter: Microwave butter, then stir in maple syrup and cinnamon. Brush sweet potatoes with maple butter and bake until caramelized.
- Serve: Transfer sweet potatoes to a platter, top with pecan mixture, and garnish with zest if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg
