Maple-Pecan Roasted Sweet Potatoes
These Maple-Pecan Roasted Sweet Potatoes feature sweet, caramelized cubes of sweet potato tossed with olive oil and spices, then roasted to golden edges before being drizzled with maple syrup and topped with toasted pecans.
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.
Notes
Let the roasted sweet potatoes rest for 5 minutes after baking to allow the flavors to meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Discard any potatoes left at room temperature for more than 2 hours to ensure food safety.