Roasted Sweet Potatoes Maple (Printable)

Tender roasted sweet potatoes glazed with maple syrup and topped with toasted pecans for sweet-savory balance.

# What You'll Need:

→ Vegetables

01 - 1.2 lbs sweet potatoes, peeled and cut into 1-inch cubes

→ Glaze & Flavorings

02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cinnamon
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Topping

07 - ½ cup pecan halves, roughly chopped
08 - 1 tbsp fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through cooking time.
05 - Scatter the chopped pecans over the sweet potatoes and roast for an additional 8–10 minutes, until the potatoes are tender and the pecans are toasted.
06 - Remove from the oven and transfer to a serving platter. Garnish with fresh parsley, if desired. Serve warm.

# Expert Hints:

01 -
  • The maple syrup creates these gorgeous caramelized edges that make each bite feel like a tiny dessert
  • They are incredibly forgiving and still taste amazing even if you forget to stir them halfway through
  • The combination of tender sweet potatoes and crunchy pecans is honestly addictive
02 -
  • If your sweet potatoes are varying sizes, the smaller pieces will burn before big ones finish. Take the time to cut them evenly, or just accept that some pieces will be extra crispy.
  • Adding the pecans too early results in bitter burnt nuts. I learned this lesson the hard way and now set a separate timer for the last 10 minutes.
03 -
  • Room temperature potatoes roast more evenly than cold ones straight from the fridge
  • Let the pan cool slightly before scraping if anything has caramelized onto the parchment

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