Maple-Pecan Roasted Sweet Potatoes
Let Me Tell You About These Maple-Pecan Roasted Sweet Potatoes…
I swear, every time the leaves start turning orange, my brain just automatically switches into sweet potato mode. There’s probably some scientific explanation, but I like to think it’s just my inner grandma coming out—she always said you know it’s proper autumn when the house smells like roasted sweet potatoes. The first time I made this I, uh, forgot to toast the pecans. Don’t skip that, trust me, unless you want to see what “bland” tastes like. Anyway, these are now a family tradition, and I’m not even sorry about how much butter I use some years. Well, maybe my arteries are. But who’s counting?
Why I Make This All the Time
I make these Maple-Pecan Roasted Sweet Potatoes whenever I need a side that’s basically a hug in a pan. My family goes slightly bonkers for them and, honestly, I sometimes just eat them cold from the fridge (no shame in that game). They magically hit that perfect note between sweet and savory, with the maple syrup doing its thing and the pecans adding some crunch. (My partner always tries to steal the caramelized bits off the tray; it’s become a pre-dinner negotiation.) And, okay, they’re also the only vegetable my picky cousin will eat without side-eyeing me from across the table.
Here’s What You’ll Need (With Some Substitutes!)
- 2 large sweet potatoes (about 700g total) — but if you’ve only got 3 small ones or a couple yams, just go for it
- 2 to 3 tbsp maple syrup — sometimes I use honey if I’m out, or that off-brand pancake syrup from the back of the cupboard, but pure maple is magic
- 2 tbsp unsalted butter, melted (I’ve even tried coconut oil, but butter wins)
- 1/2 tsp ground cinnamon (my grandmother swore by McCormick, but hey, whatever’s in your pantry)
- 1/4 tsp fine sea salt — or just a good pinch, tbh
- 1/2 cup roughly chopped pecans (I sometimes sneak in more, but do what you feel)
- Optional: A squeeze of orange juice (maybe a tablespoon) — no one will notice if you skip it, but it adds a zing
- Optional: A handful of dried cranberries or chopped apples for a fruity spin
How I Actually Make Maple-Pecan Roasted Sweet Potatoes
- Preheat your oven to 425°F (220°C). If you forget, like I do half the time, delay everything by 10 minutes and blame the oven.
- Peel and chop the sweet potatoes into chunky cubes—aim for roughly 1-inch squares, but no one’s measuring with a ruler here. Spread them on a baking tray lined with parchment (or just spritz with cooking spray if you’re out of parchment paper).
- In a bowl, whisk together melted butter, maple syrup, cinnamon, a pinch of salt, and that squeeze of OJ if you’re feeling fancy. Pour it all over the sweet potatoes and toss to coat every last bit. This is where I usually sneak a taste—do with that info what you will.
- Roast for about 25 minutes, stir things around, then dump your pecans on top. Give them a gentle push into the mix. (Don’t worry if it looks kind of sloppy at this stage… it sorts itself out.)
- Cook for another 10–15 minutes. You’re aiming for caramelized, deeply golden edges. Let your nose be your guide! If you’re anxious, peek at 10 minutes—but don’t stand there staring or you’ll never get on with dinner.
- Remove from oven, let cool for about 5 minutes (if you can wait; sometimes I can’t), then serve it up. Sometimes I scatter a few more pecans just to look like I planned it that way. Optional: throw a handful of dried cranberries or chopped apple across the top for a holiday look.
Things I’ve Learned (Sometimes the Hard Way)
- If you crowd the potatoes too much, they steam instead of roast. Tastes fine, but doesn’t get those crispy edges. Spread everything out—don’t be shy.
- I tried using foil instead of parchment once—big mistake. Potato pieces welded themselves to the metal, and I nearly lost a spatula scraping them off.
- The cinnamon can clump up in the melted butter if you’re too slow—just whisk fast. Or don’t, and call it “rustic.”
Variations I’ve Mishmashed Together
- Swap pecans for walnuts (not my favorite, but some folks like the extra bitterness)
- Once I added rosemary (sounded great on paper), but, meh, it tasted like Thanksgiving stuffing met dessert—so maybe don’t do that?
- Top with feta or goat cheese after roasting for a tangy twist—surprisingly good, actually
- Vegan version? Just use olive oil instead of butter. I find it’s a bit earthier, but still tasty
Equipment: If You Don’t Have the “Right” Stuff
All you really need is a big baking tray. If you’ve only got a rimmed sheet or a Pyrex dish, that’ll do the job (just roast a wee bit longer in glass). For mixing, any decent bowl works. I used a plastic salad bowl once—to the horror of my mother-in-law—but nobody noticed.
How to Store ‘Em (Unless They All Vanish)
Technically, you can pop leftovers in a sealed container in the fridge for 2-3 days. Actually, I think these taste better the next day, straight form the container (if you can catch them before someone else nabs them). They reheat well in the oven at 350°F for about 10 minutes, but microwaving works in a pinch.
What Do I Serve These With?
I love pairing this with roast chicken or pork—it’s a Sunday classic at my place. Sometimes I just eat them with a pile of sautéed greens for a weird but satisfying lunch. At Thanksgiving, they’re the dish everyone asks for seconds of (even Uncle Bob, who says he hates sweet stuff—ha!). And you know what? For breakfast with a fried egg on top… I know, it sounds odd, but try it!
Pro Tips (Learned the Not-So-Easy Way)
- Don’t rush the roasting. I once tried using the convection setting to “speed things up” and ended up with oddly dry, rubbery potatoes. Not worth it.
- Taste the maple sauce before tossing with the potatoes—it should be a touch sweeter than you’d expect; the potatoes soak up a LOT.
- If your pecans look like they’re turning too dark, tent with foil for the last few minutes. (I sometimes forget, and nobody ever complains, but still…)
Questions People Actually Asked Me (And One I Made Up)
- Can I use canned sweet potatoes?
- I wouldn’t; they go mushy quick and don’t roast right. But if that’s all you’ve got, drain and pat them dry first then just warm rather than roast.
- Is there a way to make this less sweet?
- Definitely! Just drop the maple syrup to 1 tablespoon, or leave it out entirely for a more savory dish—add a pinch of smoked paprika instead, it’s wild.
- Why do my potatoes stick?
- Oven runs too hot, or you forgot to line your pan—I’ve done both. Trust me, next time just use parchment paper, or a nonstick spray at least. You can read more about avoiding sticky roasted veggies here (love their guides).
- What’s the best maple syrup?
- Honestly, any real maple syrup will do, but if you want to splurge, try something like Crown Maple. Or just whatever comes in the big bottle at Costco!
- Can I freeze this?
- Eh, I wouldn’t. The texture gets a bit weird. Just eat them up, or share with neighbors—it’s a better excuse to say hi, anyway.
And as a totally random aside, one time my pet rabbit tried to gnaw on a raw sweet potato cube while I was prepping for this dish. She looked very insulted that it wasn’t a carrot. Lesson learned: these are for humans, mostly. Enjoy!
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup pecan halves
- 1 tablespoon fresh chopped parsley (optional, for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the cubed sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
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3Spread the sweet potatoes in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 25 minutes, stirring halfway through.
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5Add the pecan halves to the sweet potatoes, toss gently, and continue roasting for an additional 10 minutes, until the sweet potatoes are tender and the pecans are toasted.
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6Remove from oven, garnish with fresh parsley if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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