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
Units
Scale
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
