Roasted Sweet Potatoes Maple Pecan (Printable version)
Tender roasted sweet potatoes with a luscious maple pecan glaze, perfect as a sweet-savory side dish.
# What you need:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp ground black pepper
05 - ½ tsp ground cinnamon
→ Glaze
06 - ¼ cup pure maple syrup
07 - 2 tbsp unsalted butter, melted
08 - ⅔ cup pecan halves, roughly chopped
09 - ½ tsp vanilla extract
# How To:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and cinnamon until evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway, until golden and tender.
04 - In a small saucepan over medium-low heat, combine maple syrup, melted butter, and vanilla extract. Stir in the chopped pecans and cook for 2–3 minutes, just until fragrant and slightly thickened. Remove from heat.
05 - When the sweet potatoes are done, transfer them to a serving dish. Drizzle the warm maple pecan glaze over the top and gently toss to coat. Serve immediately, garnished with extra pecans if desired.
# Expert Advice:
01 -
- The maple pecan glaze transforms ordinary sweet potatoes into something that feels like dessert but still works perfectly beside dinner
- These reheat beautifully for lunch the next day, if they even last that long
02 -
- Overcrowding the baking sheet will steam the potatoes instead of roasting them, so use two sheets if needed
- The glaze thickens quickly once it comes off the heat, so pour it immediately while the potatoes are still hot
03 -
- Choose sweet potatoes that feel heavy for their size and have smooth, unblemished skin
- If your glaze seems too thick, add a teaspoon of warm water to thin it out