Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe

If you’re looking for a show-stopping side dish that’s cozy, comforting, and downright delicious, you’ve got to try this Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe. I absolutely love how the slow roasting makes the sweet potatoes unbelievably creamy inside, while their edges caramelize to perfection. And then, topping them with a rich maple pecan sauce? It’s like all your favorite fall flavors got together and threw a party on your plate. Stick with me—I’ll walk you through every step to nail this recipe and maybe even win a few dinner compliments along the way.

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Ingredients You’ll Need

The magic really happens because these ingredients complement each other beautifully. Sweet potatoes provide sweetness, butter and olive oil add richness, while the chicken stock infuses savory depth. And that maple pecan sauce? It’s a sweet, nutty finishing touch you’ll want to drizzle generously.

• Sweet potatoes: Go for thick, good-sized ones—they roast evenly and become super creamy inside.
• Butter (unsalted): Unsalted so you control the salt perfectly; melts beautifully into the potatoes and sauce.
• Olive oil: Adds a nice layer of richness while roasting without overpowering the potatoes.
• Salt (kosher or table): Enhances all the natural flavors; kosher salt is preferable for even seasoning.
• Black pepper: Freshly ground is best for a subtle kick in this sweet-savory combo.
• Chicken or vegetable stock: Using low sodium helps balance moisture and savoriness during slow roasting.
• Garlic clove: Minced finely so it infuses gently without becoming overpowering.
• Maple syrup (pure): Look for 100% pure maple syrup for the best flavor in your sauce.
• Pecans (chopped): Toast them lightly if you want extra crunch and nuttiness.
• Cinnamon: Just a pinch adds warmth to compliment the maple and sweet potatoes.
• Fresh thyme leaves: Highly recommended—it adds herbaceous brightness you won’t believe pairs so well.

Variations

I love how flexible the Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe is—you can easily tweak it to fit what you have on hand or your dietary preferences. You’ll find that experimenting a little here makes this dish feel really personal and special.

• Make it vegan: Swap chicken stock for vegetable stock and butter for your favorite plant-based spread; the dish still shines beautifully.
• Add a touch of heat: I sometimes sprinkle in a pinch of cayenne pepper to the maple pecan sauce when serving—it wakes everything up pleasantly.
• Switch nuts: I’ve tried walnuts instead of pecans, and it works wonderfully if you want a slightly different crunch and flavor.
• Herb variations: If you don’t have thyme, rosemary or sage are excellent alternatives that add a lovely aroma.

How to Make Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe

Step 1: Prepare and Slice Your Sweet Potatoes

Start by peeling your sweet potatoes and slicing them into thick, even cylinders—about 1.5 to 2 inches thick. This thickness helps them roast slowly and evenly without drying out. I find that uniform size makes a huge difference in cooking time and texture, so take your time here.

Step 2: Brown Them Gently in Butter and Olive Oil

Heat the melted butter and olive oil in a large ovenproof pan over medium heat. Once sizzling, add the sweet potato pieces standing upright—yes, they’ll sit like little pillars. Brown them gently for 4-5 minutes until you get a gorgeous golden crust. This step builds flavor and texture, so don’t skip it.

Step 3: Add Seasoning and Stock for Slow Roasting

Sprinkle kosher salt, black pepper, and the finely minced garlic over the potatoes. Pour in the chicken stock (or veggie stock if you prefer) until it comes about halfway up the sides of the potatoes—you want them slowly steaming and roasting together. Transfer the pan to a preheated 375°F (190°C) oven, uncovered, and roast for about 45-60 minutes. The secret here is patience: slow roasting allows the potatoes to become meltingly soft inside while the edges caramelize beautifully. You’ll know they’re done when you can easily slide a knife through the center.

Step 4: Make the Maple Pecan Sauce

While the potatoes roast, mix together the maple syrup, butter, chopped pecans, cinnamon, a pinch of salt, and fresh thyme leaves in a small saucepan. Warm it gently over low heat until the butter melts and everything melds into a glossy, fragrant sauce. If you like a little extra texture, give your pecans a quick toast in a dry pan first—it adds that toasty depth.

Step 5: Serve It Up!

Once your potatoes are out of the oven and perfectly tender, drizzle the maple pecan sauce over the top while they’re still warm. Expect some “oohs” and “ahhs” around the table—my family absolutely goes crazy for this addition. It adds a wonderful contrast: the sauce’s buttery sweetness pairs beautifully with the savory, slow-roasted potatoes. If you want, sprinkle a few extra pecans or fresh thyme for garnish.

How to Serve Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe

Garnishes

I personally love to keep things simple with just a sprinkle of fresh thyme leaves or a dusting of cinnamon on top. Sometimes, I add a few extra toasted pecans because that little crunch totally elevates each bite and contrasts the tender potato beautifully.

Side Dishes

This dish pairs wonderfully with roasted chicken or turkey, making it a perfect holiday or Sunday dinner side. For a vegetarian meal, serve alongside a big kale salad or garlicky sautéed green beans to balance richness with freshness.

Creative Ways to Present

For special occasions, I’ve arranged the sweet potatoes in a beautiful circular pattern on a rustic wooden board and drizzled the maple pecan sauce over just before serving, then scattered herbs and nuts on top. It’s an easy way to impress guests without fussing over plating.

Make Ahead and Storage

Storing Leftovers

I like to store leftover slow-roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible, so it doesn’t make the potatoes soggy. Reheat gently, and you’ll almost get that fresh-out-of-the-oven feel again.

Freezing

Because sweet potatoes can get a bit softer after freezing, I don’t usually freeze the whole dish. But the maple pecan sauce freezes well in a small container—just thaw and warm it gently before serving with fresh potatoes.

Reheating

The best way I found to reheat leftover slow-roasted sweet potatoes is in a 350°F (175°C) oven for about 10-15 minutes, uncovered. This helps crisp up the edges again without drying the inside. Then, drizzle warm maple pecan sauce over just before serving.

FAQs

Final Thoughts

This Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe has become one of my absolute favorites for gatherings big and small. I used to struggle to get sweet potatoes to that perfect balance of tender and caramelized, but slow roasting changed everything. Adding that maple pecan sauce was a game-changer—it’s got just enough sweetness and nuttiness to elevate the whole dish from “nice” to “wow.” Honestly, once you try it, you might find yourself making it again and again—it’s that good. Give this recipe a go; I’m confident it’ll become a favorite in your kitchen too.

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