Maple Pecan Roasted Sweet Potatoes Recipe

If you’re looking for a side dish that’s sweet, savory, and absolutely crave-worthy, then you’re in for a treat. This Maple Pecan Roasted Sweet Potatoes Recipe is one of my all-time favorites, especially around the holidays, but really anytime you want something comforting with a bit of a twist. The combination of warm spices, buttery roasted sweet potatoes, crunchy pecans, and that luscious maple syrup glaze? It’s pure magic. Trust me, once you try this, it’ll become your go-to for family dinners and potlucks alike.

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Ingredients You’ll Need

This recipe comes together with just a handful of pantry staples and fresh sweet potatoes. I like to keep my pecans chopped just before roasting so they stay crisp and delicious. And a little tip: use pure maple syrup for the best flavor—it really makes a difference.

• Sweet Potatoes: Choose firm, large sweet potatoes with smooth skin for even roasting.
• Unsalted Butter: Melted butter helps achieve that golden, rich roasted taste without adding extra saltiness.
• Cinnamon: Adds warmth and depth—freshly ground is always best if you have it.
• Salt: Balances sweetness and enhances natural flavors.
• Pepper: Just a touch for subtle heat that wakes up the dish.
• Paprika: Gives a mild smoky note which adds complexity.
• Maple Syrup: The star sweetener that caramelizes beautifully on the potatoes.
• Chopped Pecans: For that crunch contrast—I always toast mine lightly for extra aroma.
• Thyme: Earthy herbaceous flavor that pairs wonderfully with sweet potatoes and maple.

Variations

One of the things I love most about this Maple Pecan Roasted Sweet Potatoes Recipe is how easy it is to personalize. Whether you want to add layers of flavor or cater to dietary needs, experiment with these variations to make it truly yours.

• Spicy Kick: I sometimes sprinkle a little cayenne pepper for a subtle heat that contrasts beautifully with the sweetness.
• Vegan Version: Swap butter for coconut oil or a plant-based margarine for a dairy-free treat.
• Nut-Free: Try toasted pumpkin seeds instead of pecans for crunch without nuts.
• Herb Swap: Rosemary or sage can replace thyme depending on the flavor profile you prefer.

How to Make Maple Pecan Roasted Sweet Potatoes Recipe

Step 1: Prep Your Sweet Potatoes

Start by giving your sweet potatoes a good wash. You can peel them if you like, but I actually prefer leaving the skin on for that extra texture and nutrients. Slice them into about ½-inch thick rounds—thicker slices roast nicely without drying out, but no thicker than that or they might take too long to cook through.

Step 2: Season and Toss

Pop your slices into a big bowl (or, here’s a neat little trick—I use a ziplock bag) and pour in the melted butter, cinnamon, salt, paprika, and pepper. Seal the bag and shake everything together so every slice is perfectly coated. This method keeps your hands clean and ensures an even, flavorful coating on each piece.

Step 3: Lay ‘Em Out and Roast

Arrange the sweet potato slices in a single layer on a baking tray, leaving just a little space between each. Don’t overcrowd; otherwise, they’ll steam instead of caramelize. Slide them into a preheated 380°F (200°C) oven and roast for about 20–25 minutes. You’ll know they’re ready when they’re tender but still hold their shape, with some golden edges starting to form.

Step 4: Maple Pecan Glaze Time

While your sweet potatoes roast, mix together the maple syrup, pecans, the rest of your cinnamon, and thyme in a bowl. This sticky, fragrant glaze is what takes this dish from good to unforgettable.

Step 5: Glaze and Finish Roasting

When the potatoes are out of the oven, spoon about a teaspoon of that maple pecan mixture over each slice. Pop the tray back in and roast for 8–10 more minutes. Keep an eye out for that caramelized, slightly bubbly edge—it’s your cue that it’s done. Seriously, take a peek; the aroma alone will drive you wild!

How to Serve Maple Pecan Roasted Sweet Potatoes Recipe

Garnishes

I love adding a sprinkle of crumbled feta cheese on top just before serving—its tangy creaminess balances the sweet glaze perfectly. Fresh thyme or a light drizzle of extra maple syrup can also add a nice flourish and flavor boost.

Side Dishes

This dish pairs beautifully with roasted chicken or turkey, especially at holiday meals. It’s also fantastic alongside a simple green salad or steamed broccoli to add some fresh contrast.

Creative Ways to Present

For a dinner party, serve these sweet potato rounds on a large platter, garnished with pecan halves and fresh thyme sprigs. I’ve even layered them in a clear glass baking dish for a rustic casserole look—super pretty when the maple glaze glistens!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. Reheating is easy and still delicious, making this a perfect make-ahead side if you want to prep in advance.

Freezing

If you want to freeze it, place cooled sweet potatoes on a baking sheet to freeze individually first, then transfer to a freezer bag to keep them from clumping. They freeze well for up to 2 months, perfect for meal planning.

Reheating

I like reheating in the oven at 350°F (175°C) for 10–15 minutes to bring back crispiness, but a quick zap in the microwave also works if you’re in a hurry. Just keep in mind it won’t be as crisp as fresh from the oven.

FAQs

Final Thoughts

I absolutely love how this Maple Pecan Roasted Sweet Potatoes Recipe turns out every single time. It’s one of those dishes that feels cozy and indulgent but is surprisingly easy to make. I first tried it during a chilly fall weekend with family, and it quickly earned its place at our table year-round. You’ll find that the sweet-savory balance, crunchy pecans, and maple-glazed caramelization are pure comfort food at its finest. Trust me—give this recipe a try for your next gathering or weeknight meal, and watch everyone go crazy for it just like mine does!

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