Roasted Sweet Potatoes Maple (Printable version)
Sweet potatoes roasted and glazed with maple syrup and pecans for a warm, flavorful side.
# What you need:
→ Vegetables
01 - 1.2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Maple Pecan Glaze
02 - 3 tbsp unsalted butter
03 - 1/4 cup pure maple syrup
04 - 1/2 cup pecan halves, roughly chopped
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp fine sea salt
07 - 1/4 tsp ground black pepper
→ Garnish
08 - 1 tbsp chopped fresh parsley
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread sweet potato cubes evenly on the prepared baking sheet.
03 - In a small saucepan over medium heat, melt the butter. Stir in maple syrup, pecans, cinnamon, salt, and black pepper. Cook for 2 minutes, stirring, until pecans are fragrant and mixture is glossy.
04 - Pour half of the maple pecan glaze over the sweet potatoes. Toss to coat evenly.
05 - Roast in the preheated oven for 25 minutes. Remove from oven, toss the sweet potatoes, then drizzle with the remaining glaze.
06 - Return to oven and roast for an additional 10 minutes, or until sweet potatoes are caramelized and tender.
07 - Transfer to a serving platter and garnish with chopped parsley, if desired. Serve warm.
# Expert Advice:
01 -
- The glaze transforms ordinary sweet potatoes into something that feels like a special occasion
- Everything comes together in one pan while the oven does the heavy lifting
- Leftovers reheat beautifully for lunch the next day
02 -
- Dont crowd the baking sheet or the sweet potatoes will steam instead of roast
- The glaze thickens quickly in the oven, so coating the potatoes twice ensures even coverage
- Let the pan cool for a few minutes before cleanup, or that maple glaze becomes cement
03 -
- Toast the pecans in a dry pan for 3 minutes before adding them to the glaze for extra nuttiness
- Use a silicone pastry brush to brush any remaining glaze from the saucepan over the roasted potatoes
- Double the glaze if you want extra for drizzling at the table