If you’re looking for a side dish that’s delightfully cozy, a touch decadent, and always a crowd-pleaser, Maple-Pecan Roasted Sweet Potatoes are the answer. Every bite is a balance of caramelized sweet potatoes, gooey maple butter, and crunchy pecan praline—an irresistible combination people will ask for again and again!
Why You’ll Love This Recipe
- Sweet, Nutty Crunch: The pecan praline gives every bite a buttery, maple-glazed crunch you’ll crave all season long.
- Stunning for the Table: Vibrant orange rounds and golden nuts make this dish as beautiful as it is delicious—hello, holiday centerpiece!
- Easy to Make Ahead: You can prep parts in advance, making dinner or holiday entertaining so much simpler.
- Naturally Gluten-Free: No flour needed—Maple-Pecan Roasted Sweet Potatoes are made with wholesome, everyday ingredients.
Ingredients You’ll Need
For a showstopping dish like Maple-Pecan Roasted Sweet Potatoes, simple ingredients are truly the stars! Each one brings something special, whether it’s the creamy sweetness of the potatoes, the deep warmth of the maple syrup, or the irresistible crunch of pecans.
- Pecans (1 cup, roughly chopped): They toast up with the maple syrup for a homemade praline that adds rich nuttiness and delightful crunch. (You can swap for walnuts if you’d like!)
- Maple Syrup (1/4 cup plus 2 Tbsp, divided): Real maple syrup infuses the whole dish with gentle sweetness and caramel notes—don’t use the fake stuff!
- Salt (3/4 tsp, divided): Just the right amount of kosher salt balances the sweet and brings out every flavor.
- Ground Cinnamon (1/2 tsp, divided): Classic, warm spice that pairs perfectly with both sweet potatoes and pecans.
- Cayenne Pepper (1/8 tsp): A pinch wakes up the maple with a little heat—it’s subtle, but so good.
- Sweet Potatoes (2 lbs, peeled and sliced into ½” rounds): Look for firm, deeply colored potatoes for best flavor and a beautiful finish.
- Shallots (2 medium, peeled and quartered): Roasting brings out their sweetness and complexity, adding a savory element.
- Olive Oil (2 Tbsp): Helps caramelize the sweet potatoes and gives them that golden roasted glow.
- Unsalted Butter (2 Tbsp): When melted with maple and cinnamon, it’s pure magic brushed over the potatoes.
- Orange or Lime Zest (optional): A sprinkle at the end brightens everything up—don’t skip if you have a fresh citrus on hand!
Variations
One of the best things about Maple-Pecan Roasted Sweet Potatoes is just how easy it is to customize! Whether you’re cooking for special diets or simply using up what you have, here are some fun and tasty tweaks.
- Go Vegan: Swap the butter for vegan butter or coconut oil—your maple pecan topping will still be dreamy!
- No Pecans? No Problem: Walnuts work beautifully here, or try hazelnuts for a toasty twist.
- Spice it Up: Play with the cinnamon—add nutmeg or a dash of smoked paprika for a warm, earthy note.
- Savory Add-Ins: Add fresh rosemary or thyme for an herby contrast to all that maple caramel.
How to Make Maple-Pecan Roasted Sweet Potatoes
Step 1: Candy the Pecans
Start by making the quick candied pecans (they’ll cool while the rest of the dish roasts!). In a small saucepan, combine the pecans, 1/4 cup maple syrup, 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and cayenne. Heat this over medium-high, stirring frequently, until the mixture bubbles, thickens, and coats the nuts—this takes about 4 to 5 minutes. Immediately spread the mixture onto a parchment-lined baking sheet or plate in a thin layer to cool and crisp up.
Step 2: Roast the Sweet Potatoes and Shallots
Peel and slice your sweet potatoes into generous ½-inch thick rounds—uniform slicing helps them roast evenly. Toss them in olive oil with your quartered shallots and the remaining 1/2 teaspoon salt. Arrange them in a single layer (no crowding, please!) on a large rimmed baking sheet and pop them in a hot 425ºF oven. Roast for about 15 minutes, just until nearly tender.
Step 3: Glaze with Maple Butter
While the potatoes bake, melt the butter in a small bowl—use the microwave for convenience or a small pan if you prefer. Stir in the remaining 2 tablespoons maple syrup and 1/4 teaspoon cinnamon for a luscious glaze. Remove the sweet potatoes from the oven, brush generously with the maple butter, flip each slice, and brush the other side so they’re coated all over. Return them to the oven and roast for 10 more minutes, until caramelized and golden.
Step 4: Top and Serve
To finish, transfer the sweet potatoes and shallots to a pretty serving platter. Break up the cooled pecan praline and sprinkle it generously over the top. If you want a pop of color and citrusy zing, a little orange or lime zest at the end is just perfect. Get ready for the oohs and ahhs!
Pro Tips for Making Maple-Pecan Roasted Sweet Potatoes
- Ultimate Candy Coating: Stir your pecans constantly and don’t walk away—they’ll go from perfectly glossy to overcooked fast in those last few seconds.
- Slice for Success: Aim for evenly-sized sweet potato rounds so every piece roasts through without burning or drying out.
- Single Layer Magic: Spreading potatoes out instead of crowding ensures those caramelized edges—double the flavor!
- Bright Finishing Touch: Don’t skip the optional citrus zest—just a sprinkle wakes up the earthy sweetness and adds sophisticated flavor.
How to Serve Maple-Pecan Roasted Sweet Potatoes
Garnishes
A scattering of citrus zest, especially orange, highlights the maple notes and gives the dish a burst of brightness. You could also add a little extra chopped pecan or a pinch of flaky sea salt to finish—simple yet stunning!
Side Dishes
Maple-Pecan Roasted Sweet Potatoes are dreamy alongside roast chicken or turkey, glazed ham, or hearty grain salads. They also pair beautifully with green veggies like sautéed green beans, roasted Brussels sprouts, or a fresh salad to balance out the richness.
Creative Ways to Present
Arrange the sweet potato rounds in concentric circles on a large platter, then scatter the praline and zest over the top for a “wow” holiday presentation. For fun individual servings, pile sweet potatoes into ramekins and top each with a spoonful of pecan crunch. Or, serve family style right out of the roasting pan—it’s rustic and charming!
Make Ahead and Storage
Storing Leftovers
Any leftover Maple-Pecan Roasted Sweet Potatoes keep well in an airtight container in the fridge for up to three days. Store the candied pecans separately if you can—they keep their crunch better this way.
Freezing
While best enjoyed fresh, you can freeze roasted sweet potatoes (without the pecan praline) in a single layer, then transfer to a freezer bag for up to two months. Freeze the candied pecans separately, sealed tightly, so they won’t get soggy.
Reheating
To reheat, spread potatoes on a baking tray and warm at 350ºF until hot and caramelized again—about 10 minutes. Add the praline topping after reheating for that perfect fresh-out-of-the-oven crunch.
FAQs
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Can I make Maple-Pecan Roasted Sweet Potatoes ahead of time?
Absolutely! You can peel and slice the sweet potatoes a day in advance and refrigerate them. You can also prep the pecan praline up to 5 hours ahead of time. Assemble and roast the potatoes fresh for the best flavor and texture.
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What’s a good substitute for pecans in this recipe?
Walnuts make a wonderful swap, bringing a different kind of savory nuttiness that works beautifully with maple. Hazelnuts or even sunflower seeds are great nut-free alternatives if you need to accommodate allergies.
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How spicy is the cayenne in Maple-Pecan Roasted Sweet Potatoes?
The cayenne just adds a subtle warmth to the maple glaze, not real heat. If you love things spicy, feel free to increase the amount—a little extra gives a delightful kick without overpowering the sweetness.
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Can I use pre-cooked or leftover sweet potatoes?
For best results, start with raw, sliced sweet potatoes so they roast up with caramelized edges. Leftover cooked sweet potatoes won’t develop the same crisp-tender texture, but you could warm them in the glaze and top with the candied pecans for a tasty shortcut version.
Final Thoughts
Once you’ve tried Maple-Pecan Roasted Sweet Potatoes, you’ll reach for this recipe at every gathering—holiday or not! It’s pure comfort and celebration in every forkful. I hope you’ll make it soon for the people you love (and don’t be surprised if it disappears fast!).
Print
Maple-Pecan Roasted Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maple-Pecan Roasted Sweet Potatoes are a delightful side dish that perfectly balances sweet, savory, and spicy flavors. The tender sweet potatoes are roasted to caramelized perfection, topped with a crunchy pecan praline mixture, and finished with a drizzle of maple butter.
Ingredients
Pecan Praline:
- 1 cup pecans, roughly chopped (sub walnuts)
- 1/4 cup plus 2 tbsp. maple syrup, divided
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. ground cinnamon, divided
- 1/8 tsp. cayenne pepper
Sweet Potatoes:
- 2 lbs. sweet potatoes, peeled and sliced crosswise into 1/2” rounds
- 2 medium shallots, peeled and quartered
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
Garnish:
- Orange or lime zest for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper.
- Prepare Pecan Praline: Combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne in a small saucepan. Cook until bubbly and thickened, about 4 to 5 minutes. Spread on parchment paper to cool.
- Roast Sweet Potatoes: Toss sweet potatoes and shallots with olive oil and salt. Bake until almost tender, about 15 minutes.
- Make Maple Butter: Microwave butter until melted. Stir in maple syrup and cinnamon. Brush sweet potatoes with maple butter and bake for an additional 10 minutes.
- Finish and Serve: Transfer sweet potatoes to a platter, top with pecan praline, and garnish with zest.
Notes
- To Make Ahead: Peel and slice the potatoes and arrange them on a baking dish up to 1 day in advance. Cover tightly and refrigerate. Prep the pecan praline up to 5 hours ahead.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat: Rewarm in the oven at 350ºF for best results.
Nutrition
- Serving Size: 0.5 cup
- Calories: 198 kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
