If you’re looking for a way to jazz up your sweet potatoes that will have your family begging for seconds, you’re going to adore this Maple Pecan Roasted Sweet Potatoes Recipe. It’s got that irresistible combo of sweet, nutty, and warming spices that feel like a cozy hug on a plate. Trust me, this one’s become a staple in my kitchen, especially when I want something simple but feels special — perfect for weeknights or holiday dinners alike.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples plus sweet potatoes for an effortless side dish.
- Perfect Balance of Flavors: Sweet maple syrup, crunchy pecans, and warm spices create incredible taste harmony.
- Great for Any Occasion: Whether it’s Thanksgiving or a weeknight dinner, this dish impresses every time.
- Hands-Off Roasting: Easy to prep and let the oven do the work while you focus on other dishes.
Ingredients You’ll Need
Each ingredient in this Maple Pecan Roasted Sweet Potatoes Recipe complements the others perfectly, resulting in a dish that feels both indulgent and wholesome. When I shop for this recipe, I look for firm sweet potatoes and fresh pecans to get the best texture and flavor.
- Sweet Potatoes: Choose firm, unblemished ones; you can leave the skin on for extra texture or peel if you prefer.
- Unsalted Butter: Melted for easy mixing and a rich, creamy coating.
- Cinnamon: Adds warmth and a hint of spice – I love using fresh ground for maximum flavor.
- Salt: Just enough to balance sweetness and enhance natural flavors.
- Pepper: Gives a subtle kick; freshly ground works best.
- Paprika: Adds earthiness and a mild smoky hint that deepens the flavor.
- Maple Syrup: The star of this recipe’s sweetness, choose pure maple syrup for best taste.
- Pecans: Chopped for crunchy texture and nutty richness.
- Thyme: Fresh or dried, thyme adds an herby brightness that balances the sweetness beautifully.
Variations
One of the things I love about this Maple Pecan Roasted Sweet Potatoes Recipe is how flexible it is. You can easily switch up the spices or nuts based on what you have on hand or your personal tastes. Don’t be afraid to make it your own!
- Use Walnuts Instead of Pecans: I once swapped out pecans for walnuts, and it added a deeper, slightly bittersweet crunch that my family went nuts over.
- Add a Touch of Chili Powder: For those who like a little heat, a pinch of chili powder gives a fantastic spicy contrast to the sweetness.
- Go Vegan: Swap unsalted butter with melted coconut oil or vegan buttery spread to make this dairy-free.
- Try Fresh Rosemary: Rosemary imparts a piney aroma and works just as beautifully as thyme.
How to Make Maple Pecan Roasted Sweet Potatoes Recipe
Step 1: Prep and Slice Your Sweet Potatoes
I like to leave the skin on for the extra nutrients and texture, but if you prefer peeling, go ahead. Slice those sweet potatoes about half an inch thick – not too thin or they might get mushy, and not too thick so they cook through evenly. This thickness is my sweet spot for tender but with a nice bite.
Step 2: Mix Sweet Potatoes with Spices and Butter
Combine the melted unsalted butter with cinnamon, salt, pepper, and paprika. You can toss the sweet potato slices in a big bowl, but I discovered using a ziplock bag to shake everything together cuts down on cleanup and makes sure each slice gets perfectly coated. Just pop the slices in, add the mix, seal, and give it a good shake.
Step 3: Roast Those Sweet Potatoes
Arrange the slices in a single layer on a baking tray, leaving some space around each slice so they roast instead of steam. Crowding the pan is a rookie mistake I used to make that made my potatoes soggy! Bake at 380°F (200°C) for about 20-25 minutes. You want them tender but still holding their shape.
Step 4: Prepare the Maple Pecan Topping
While the potatoes roast, mix together the maple syrup, chopped pecans, the remaining cinnamon, and thyme. This combo is what really takes the dish from good to wow. I always taste a little bit here to make sure it has that perfect sweet-spiced balance.
Step 5: Finish Roasting with the Maple Pecan Mix
Pull the baking tray out, spoon about a teaspoon of the maple pecan mixture over each sweet potato slice, and pop it back in the oven for another 8-10 minutes. Keep an eye on them – once you see caramelized edges and syrupy bubbling, you’re golden! This last step adds a crunch and a lovely glaze you won’t want to miss.
Step 6: Serve and Enjoy
Serve these as they are, or if you’re feeling fancy, sprinkle some crumbled feta on top for a salty contrast that pairs beautifully. I love the mix of creamy, sweet, and salty – it’s always a crowd-pleaser!
Pro Tips for Making Maple Pecan Roasted Sweet Potatoes Recipe
- Even Thickness Slices: Cutting your sweet potatoes uniformly helps them cook evenly so no slice ends up mushy or underdone.
- Don’t Overcrowd the Pan: Spacing slices well lets them roast properly and develop those beautiful browned edges.
- Use Pure Maple Syrup: It adds a depth of flavor that imitation syrups just can’t match, elevating the whole dish.
- Watch the Final Caramelizing Step: Keep an eye to avoid burning the maple syrup and nuts—caramelized is delicious, burnt is bitter.
How to Serve Maple Pecan Roasted Sweet Potatoes Recipe
Garnishes
I usually sprinkle some crumbled feta on top right before serving — the salty creaminess is a perfect foil to the sweetness and crunch. Sometimes, I toss over a few fresh thyme leaves or a sprinkle of flaky sea salt to finish it off. They look as good as they taste that way!
Side Dishes
This recipe pairs beautifully with roasted chicken or grilled pork chops. If you’re doing a holiday spread, it’s great alongside classic green beans almondine or a crisp Brussels sprouts salad to balance out the rich sweetness.
Creative Ways to Present
For special occasions, I’ve arranged the maple pecan roasted sweet potatoes in a fan shape on a large platter and drizzled extra maple syrup over the top for a glossy finish. Adding pomegranate seeds or dried cranberries on the side gives a festive pop of color and tartness people love.
Make Ahead and Storage
Storing Leftovers
Any leftovers keep well in an airtight container in the fridge for up to 3 days. I’ve found storing them in a single layer with parchment paper between layers helps preserve the crispy edges a bit longer.
Freezing
I’ve frozen leftovers successfully, too — just lay the sweet potatoes out on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They keep well for up to 2 months, making a quick reheat side dish for busy days.
Reheating
To reheat, I pop them back into a 350°F oven for about 10 minutes to crisp things back up, instead of microwaving, which can make them soggy. It brings back that fresh-roasted texture and caramelized flavor wonderfully.
FAQs
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Can I make this Maple Pecan Roasted Sweet Potatoes Recipe ahead of time?
Absolutely! You can prep the sweet potatoes and even the maple pecan mixture a day ahead. Just store them separately and assemble before roasting. This helps save time on busy cooking days.
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What if I don’t have maple syrup?
While pure maple syrup really shines here, you can substitute honey or a mild agave nectar. Just note it changes the flavor slightly, so adjust to taste.
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Can I use other nuts besides pecans?
Yes! Walnuts, almonds, or even pistachios can work. Just chop them similarly and toast lightly beforehand if you want more crunch and flavor.
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Should I peel the sweet potatoes?
It’s up to you. I usually leave the skin on for extra fiber and rustic texture, but peeling them gives a smoother bite if you prefer.
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What’s the best way to avoid soggy sweet potatoes?
Make sure to slice evenly and avoid overcrowding the pan so the slices roast instead of steam, which keeps them nicely browned and flavorful.
Final Thoughts
This Maple Pecan Roasted Sweet Potatoes Recipe has seriously won a permanent spot in my recipe repertoire. It’s one of those dishes where sweet meets savory with a cozy touch of spice that feels like fall on your fork. I guarantee once you try it, this will be your go-to side whenever you want to impress without stress. So grab those sweet potatoes, get roasting, and enjoy the delicious magic that comes from this simple, heartfelt recipe.
Print
Maple Pecan Roasted Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Thanksgiving Pecan Maple Roasted Sweet Potatoes are a perfect blend of sweet and savory flavors, featuring tender roasted sweet potato slices caramelized with maple syrup, cinnamon, and crunchy pecans. This easy oven-baked side dish offers comforting autumn flavors ideal for holiday dinners or any cozy meal.
Ingredients
Sweet Potato Preparation
- 2 large Sweet Potatoes
- ⅓ cup Melted Unsalted Butter
- 1.5 teaspoon Cinnamon (divided: 1 tsp and 0.5 tsp)
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Paprika
Maple Pecan Topping
- ⅓ cup Maple syrup + 2 tablespoons
- ⅓ cup Chopped pecans
- 1 teaspoon Thyme
Instructions
- Prepare Sweet Potatoes: Clean and cut the sweet potatoes into ½-inch thick rounds. You may keep the skin on or peel them according to your preference.
- Preheat Oven: Set your oven to 380°F (200°C) to get it ready for roasting.
- Season Sweet Potatoes: In a bowl or large ziplock bag, combine melted butter, 1 teaspoon cinnamon, salt, pepper, and paprika with the sweet potato slices. Mix thoroughly using a spatula or by shaking the bag to ensure even coating.
- Arrange for Roasting: Place the sweet potato slices in a single layer on a baking tray, leaving some space between each slice to avoid steaming and promote browning.
- Roast Sweet Potatoes: Bake for 20-25 minutes at 380°F (200°C), until the slices are firm yet tender. Adjust the baking time as needed depending on slice thickness.
- Prepare Maple Pecan Mixture: While the sweet potatoes roast, combine the maple syrup, chopped pecans, remaining 0.5 teaspoons cinnamon, and thyme in a bowl.
- Add Topping and Final Bake: Remove the sweet potatoes from the oven and spoon about 1 teaspoon of the maple pecan mixture onto each slice. Return the tray to the oven and bake for an additional 8-10 minutes until caramelized and golden at the edges.
- Serve: Serve the roasted sweet potatoes as they are, or garnish with some crumbled feta cheese for added flavor and creaminess if desired.
Notes
- You can peel the sweet potatoes if you prefer a smoother texture, but leaving the skin on adds extra fiber and nutrients.
- Do not overcrowd the baking tray to ensure proper roasting and caramelization instead of steaming.
- Monitor the second baking phase carefully as syrup can burn if left too long; caramelization should occur evenly without charring.
- Feta cheese topping is optional but adds a nice savory contrast to the sweet flavors.
- This dish pairs well with roasted turkey, ham, or as a hearty vegetarian side.
Nutrition
- Serving Size: 1/4 recipe (about 150g)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 8 mg
