Maple-Pecan Roasted Sweet Potatoes
A delightful side dish combining the natural sweetness of sweet potatoes with rich maple syrup and crunchy pecans.
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes Ensure even 1-inch cubes for even cooking.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted Can be replaced with a plant-based alternative for vegan option.
- 1/4 cup pure maple syrup Make sure it's pure and vegan-friendly if desired.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecans, roughly chopped Toast them for added flavor.
- 2 tablespoons brown sugar
Instructions
Preparation and Roasting
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the sweet potato cubes with olive oil, melted butter, maple syrup, cinnamon, and salt until well coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 25–30 minutes, tossing once halfway through, until tender and caramelized.
Preparing Pecan Topping
- While the sweet potatoes are roasting, heat a small skillet over medium heat.
- Add the chopped pecans and toast for 2–3 minutes.
- Add the brown sugar and a splash of maple syrup to the pecans. Cook for 1–2 minutes, stirring constantly, until the syrup thickens and the pecans become glossy. Remove from heat and keep warm.
Serving
- Once the sweet potatoes are done, transfer them to a serving dish and top with the warm maple-pecan mixture. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving. For optimal crunch, add pecan topping just before serving.