The autumn air was crisp when I first roasted my Maple-Pecan Roasted Sweet Potatoes, and the kitchen filled with a rich buttery smell and nutty toasted scent as the pecans crackled under the heat. I’ve made this side dish across three Sunday dinners, tweaking cube sizes and syrup drizzles. On my third trial I discovered that chopping the sweet potatoes into ¾-inch pieces creates golden edges and silky smooth centers. Each forkful bursts with sweet, slightly caramelized flavor—and I can’t wait to guide you through every bubbling step.
Why You’ll Love Maple-Pecan Roasted Sweet Potatoes
- Natural sweetness intensifies with roasting, creating golden edges and a tender bite
- Pecans add a toasty crunch that contrasts the silky potato flesh
- Simple ingredients deliver a comforting, festive side with minimal fuss
- Sweet potatoes bring beta-carotene, fiber, and a vibrant pop of color
A Little Background
During my first test run in early fall, I learned that roasting at 425°F yields more crackling from the pecans and a deeper amber hue on the potatoes. This dish has roots in Appalachian harvest traditions, where maple syrup and pecans symbolize late-season bounty. Every tray I’ve pulled from the oven released fragrant steam, coaxing everyone to the table.
Key Ingredients for Maple-Pecan Roasted Sweet Potatoes
- Sweet potatoes (2 lbs): The star—use firm, even-sized cubes; swap with yams if desired
- Pure maple syrup (¼ cup): Adds gentle sweetness; choose Grade A amber
- Olive oil (2 tbsp): Helps caramelization; avocado oil works too
- Pecans (½ cup, chopped): Brings crunch; walnuts are a fine alternative
- Salt & black pepper: Balances flavors; adjust to taste
How to Make Maple-Pecan Roasted Sweet Potatoes
- Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss 2 lbs peeled, cubed sweet potatoes with 2 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper until evenly coated.
- Spread potatoes in a single layer on the sheet. Roast for 20 minutes, or until edges start to brown and you hear a gentle sizzling.
- Remove pan; drizzle ¼ cup pure maple syrup over the potatoes and sprinkle ½ cup chopped pecans across the top.
- Return to the oven and roast an additional 10–15 minutes, until potatoes are tender with slight bite and pecans are toasted.
Pro Tips & Troubleshooting
- Slice potatoes evenly—my first batch had tiny pieces that crisped too quickly while larger ones stayed undercooked.
- If maple syrup burns, wait to drizzle until after the first roast, then finish with syrup and nuts.
- For a warm spice note, sprinkle in ½ tsp ground cinnamon or a pinch of cayenne before roasting.
- Doubling the recipe? Use two sheets to keep the cubes in a single layer for consistent browning.
Storage & Make-Ahead Guide
Let roasted potatoes cool no more than 2 hours before storing. In an airtight container, refrigerate up to 4 days or freeze for 2 months—you’ll see my freezer test still tasted fresh after 5 weeks. To reheat, spread on a baking sheet and warm at 350°F for 10 minutes. Always discard if left out beyond 2 hours to ensure food safety.
Serving Suggestions
Serve alongside roast chicken, mix into grain bowls with quinoa and kale, or top with crumbled goat cheese and fresh herbs. I love scooping them over a warm lentil salad for a cozy, plant-forward dinner.
Frequently Asked Questions
- How long can you keep roasted sweet potatoes? Refrigerate up to 4 days; freeze up to 2 months.
- Can I use yams instead of sweet potatoes? Yes—yams roast similarly but may need an extra 5 minutes.
- What’s the best way to toast pecans? Chop, spread on a sheet, and bake at 350°F for 5–7 minutes, shaking halfway.
- How do I make this ahead for a gathering? Roast potatoes 1 day early, store covered, then reheat before serving.
- Will the syrup make the potatoes soggy? Drizzle after the first roast to keep edges crisp.
- Can I add herbs? Absolutely—toss in fresh rosemary or thyme right after roasting.
Final Thoughts
From my test kitchen to your table, these Maple-Pecan Roasted Sweet Potatoes have become my go-to festive side. My favorite twist is a sprinkle of flaky sea salt just before serving—adds a pop of texture and brings out the flavors. Give it a try, then let me know which variation won you over!
More Recipes You’ll Love
- Roasted Broccoli and Carrots – a vibrant roasted veggie duo that complements sweet flavors
- Air Fryer Butternut Squash – caramelized squash in minutes for a fall-forward side
- Roasted Carrots with Whipped Ricotta and Hot Honey – creamy ricotta and sweet-spicy honey elevate your table
- Roasted Potatoes with Baked Feta and Garlic – savory root veggies with tangy cheese for a hearty mash-up
Maple-Pecan Roasted Sweet Potatoes
Ingredients
Sweet Potatoes
- 2 lb sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Maple-Pecan Glaze
- 0.25 cup pure maple syrup
- 0.5 cup pecans roughly chopped
Instructions
Sweet Potatoes
- Preheat oven to 425°F.
- Toss sweet potatoes with olive oil, kosher salt, and black pepper in a large bowl until evenly coated.2 lb sweet potatoes, 2 tablespoons olive oil, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper
- Spread potatoes in a single layer on a parchment-lined baking sheet and roast for 20 minutes.
Maple-Pecan Glaze
- Remove the baking sheet, drizzle maple syrup over the potatoes, and sprinkle chopped pecans on top.0.25 cup pure maple syrup
- Return to the oven and roast an additional 10–15 minutes, until potatoes are tender and pecans are toasted.