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Maple Roasted Sweet Potatoes with Pecans

This dish features sweet potatoes roasted until tender and caramelized, coated in a maple syrup glaze and topped with toasted pecans. The final result has a crispy, golden exterior with soft, flavorful flesh that glistens with a sweet and savory coating, showcasing warm fall flavors and textures.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 3 tablespoons maple syrup
  • 2 tablespoons unsalted butter melted and warmed
  • 1 cup pecans roughly chopped
  • 1 teaspoon cinnamon
  • 0.5 teaspoon salt

Equipment

  • Baking sheet
  • Silicone spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet in an even layer.
  2. Drizzle the melted butter and maple syrup over the sweet potatoes, then sprinkle with cinnamon and salt. Use a spatula to gently toss everything together until the cubes are evenly coated.
  3. Place the baking sheet in the oven and roast for about 30-35 minutes, stirring once halfway through, until the sweet potatoes are golden and tender with caramelized edges.
  4. While the potatoes roast, toast the chopped pecans in a dry skillet over medium heat until fragrant and lightly browned, about 3-4 minutes. Keep an eye on them to prevent burning.
  5. Remove the sweet potatoes from the oven and transfer them to a serving dish, checking that they are soft and caramelized.
  6. Scatter the toasted pecans over the roasted sweet potatoes, pressing lightly to help them stick to the glaze.

Notes

For extra flavor, add a dash of freshly grated nutmeg or a splash of bourbon glaze before serving.