Print

Crispy Maple Roasted Sweet Potatoes with Pecans

crispy maple roasted sweet potatoes - featured image
Print Recipe

A simple yet impressive side dish featuring sweet potatoes roasted until crispy and tender, glazed with pure maple syrup and butter, and topped with toasted pecans for a perfect balance of sweet, savory, and crunchy flavors.

Ingredients

Scale
  • 3 medium sweet potatoes (Garnet or Jewel varieties), scrubbed and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt, plus flaky sea salt for finishing
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons 100% pure maple syrup
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup pecans, roughly chopped

Instructions

  1. Preheat oven to 425°F (220°C) and let it fully preheat for at least 10 minutes.
  2. Pat the sweet potato cubes dry thoroughly with paper towels to remove excess moisture.
  3. Place potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
  4. Spread potatoes in a single layer on a rimmed baking sheet lined with parchment paper. Do not overcrowd the pan.
  5. Roast for 15 minutes to start the cooking process and dry out the surface.
  6. While potatoes roast, melt butter in a small saucepan or microwave. Stir in maple syrup and cinnamon (if using) until smooth.
  7. Remove pan from oven. Drizzle the maple mixture over the hot potatoes and toss gently to coat. Sprinkle chopped pecans over the top.
  8. Return to oven and roast for another 10-15 minutes, watching closely to prevent burning. Potatoes are done when edges are dark brown and crispy, and pecans are fragrant.
  9. Remove from oven and let rest for 2 minutes to allow glaze to set.
  10. Sprinkle with flaky sea salt before serving.

Notes

Do not overcrowd the pan, as this causes steaming instead of roasting. Ensure potatoes are dry before adding oil. Maple syrup burns easily, so watch the pan closely during the final roast. For extra crunch, toast pecans in a dry pan before adding. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven at 350°F to restore crispiness.

Nutrition

Keywords: roasted sweet potatoes, maple glazed vegetables, pecan side dish, fall recipes, healthy side dishes, gluten-free side dishes, crispy sweet potatoes, easy weeknight dinner

Find it online: https://bakebeam.com/crispy-maple-roasted-sweet-potatoes-with-pecans/