Roasted Sweet Potatoes Maple (Print Version)
Sweet potatoes roasted with maple glaze and topped with toasted pecans for a flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze
02 - 3 tbsp maple syrup
03 - 2 tbsp olive oil
04 - 1/2 tsp ground cinnamon
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Topping
07 - 1/2 cup pecan halves
08 - 1 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and pepper until well coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, then remove from oven and toss gently.
05 - Sprinkle pecan halves evenly over the potatoes. Return to oven and roast for another 10–12 minutes, until sweet potatoes are caramelized and pecans are toasted.
06 - Transfer to a serving dish, sprinkle with chopped parsley if desired, and serve warm.
# Expert Tips:
01 -
- The maple syrup creates a natural candy like coating that makes these impossible to resist
- They reheat beautifully so you can make them ahead for holidays or meal prep
02 -
- I once crowded the pan too much and ended up with steamed instead of roasted potatoes so give them space to caramelize properly
- Adding the pecans during the last 10 minutes prevents them from burning while still getting perfectly toasted
03 -
- Cut your sweet potatoes into similar sized cubes so they all finish cooking at the same time
- Real parchment paper is worth it here because the maple syrup can create stubborn sticky spots on the pan