Roasted Sweet Potatoes Maple (Printable)
Tender roasted sweet potatoes glazed with maple syrup and topped with toasted pecans for a sweet crunch.
# What You'll Need:
→ Vegetables
01 - 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze & Oil
02 - 3 tbsp olive oil
03 - 3 tbsp pure maple syrup
04 - 1 tbsp apple cider vinegar
→ Seasonings
05 - 1 tsp kosher salt
06 - ½ tsp ground cinnamon
07 - ¼ tsp freshly ground black pepper
→ Nuts
08 - ½ cup pecan halves, roughly chopped
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, maple syrup, apple cider vinegar, salt, cinnamon, and black pepper until evenly coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
05 - While sweet potatoes roast, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
06 - In the last 5 minutes of roasting, sprinkle toasted pecans over sweet potatoes and return to oven. Remove from oven, toss gently, and serve warm.
# Expert Hints:
01 -
- The maple glaze creates these little caramelized crispy bits that everyone fights over
- They reheat beautifully for meal prep lunches or makeahead holiday sides
02 -
- Do not crowd the baking sheet or your sweet potatoes will steam instead of roast and you will miss out on that caramelization
- The glaze can burn quickly in the last few minutes, so keep an eye on things when you add the pecans
03 -
- Walnuts work beautifully here too if pecans are too expensive or hard to find
- For extra crispy edges, turn your oven to broil for the last 2 minutes but watch it like a hawk