Maple-Pecan Roasted Sweet Potatoes

This recipe combines the natural sweetness of roasted sweet potatoes with the deep, nutty crunch of pecans and the warm notes of maple syrup. I love how the touch of cinnamon and cayenne adds both comfort and a subtle heat, making this dish perfect for fall dinners, holiday tables, or any time I want something both cozy and elegant.

Why You’ll Love This Recipe

I love this recipe because it transforms simple sweet potatoes into something that feels gourmet without being complicated. The maple syrup caramelizes beautifully in the oven, coating the potatoes and pecans with a glossy, flavorful glaze. I also enjoy how the balance of sweet, salty, and spicy flavors works so well together. It’s a dish that pairs easily with roasted meats or can stand alone as a satisfying vegetarian side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
2 lbs. sweet potatoes, peeled and sliced crosswise into ½” rounds
2 medium shallots, peeled and quartered
2 Tbsp. olive oil
2 Tbsp. unsalted butter
Orange or lime zest for garnish (optional)

Directions

1. I start by preheating my oven to 400°F and lining a large baking sheet with parchment paper for easy cleanup.
2. In a small bowl, I toss the chopped pecans with 2 tablespoons of maple syrup, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon. I set them aside to add later.
3. In a large bowl, I combine the sweet potato rounds and shallots. I drizzle them with olive oil, then sprinkle with the remaining salt, cinnamon, and cayenne pepper. I toss everything until well coated.
4. I spread the mixture evenly on the prepared baking sheet, making sure the pieces aren’t overcrowded.
5. I roast the sweet potatoes for about 25–30 minutes, flipping halfway through, until they’re golden and tender.
6. While they roast, I melt the butter in a small saucepan over medium heat and stir in the remaining 1/4 cup of maple syrup. I cook for about 1 minute until it’s slightly thickened.
7. When the sweet potatoes are nearly done, I sprinkle the maple-coated pecans over the top and return the pan to the oven for another 5–7 minutes, just until the nuts are toasted and fragrant.
8. I remove the tray from the oven, drizzle with the warm maple-butter mixture, and garnish with a touch of citrus zest for brightness if I’m feeling fancy.

Servings and Timing

This recipe makes about 6 servings. The prep time is around 15 minutes, and the roasting time is about 35–40 minutes total.

Variations

I sometimes swap pecans for walnuts or almonds for a different nutty flavor. For an autumn twist, I add a pinch of nutmeg or cloves to the seasoning mix. If I want more heat, I increase the cayenne slightly or add a few crushed red pepper flakes. For a lighter version, I use coconut oil instead of butter, which gives the dish a subtle tropical note.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread the potatoes on a baking sheet and warm them in a 350°F oven for 10–12 minutes until heated through and crisp again. If I’m in a hurry, I reheat them in a skillet over medium heat to bring back their roasted texture.

FAQs

Can I make this dish ahead of time?

Yes, I can roast the sweet potatoes and shallots in advance and then reheat them in the oven before serving. I add the pecans at the end to keep them crunchy.

How do I keep the pecans from burning?

I add the pecans toward the end of roasting so they toast perfectly without overcooking or becoming bitter.

Can I use honey instead of maple syrup?

Yes, I can substitute honey, though it gives a slightly different flavor and a thicker glaze.

What type of sweet potatoes work best?

I prefer orange-fleshed sweet potatoes for their sweetness and moisture, but any variety works well.

Can I skip the shallots?

Yes, but I love the way the shallots add a savory balance to the sweet potatoes and maple glaze.

Can I make this vegan?

Yes, I can replace the butter with vegan butter or extra olive oil to make it completely plant-based.

How spicy is this recipe?

The cayenne adds just a gentle heat. I can easily adjust the amount to make it milder or spicier.

Can I add other vegetables?

Absolutely. I sometimes roast carrots, parsnips, or Brussels sprouts along with the sweet potatoes for extra color and flavor.

What’s the best way to serve this dish?

I like serving it alongside roasted chicken, turkey, but it’s also great on its own with quinoa or wild rice.

How can I make the glaze thicker?

If I want a thicker glaze, I let the maple-butter mixture simmer a bit longer until it reduces and coats the back of a spoon.

Conclusion

These Maple-Pecan Roasted Sweet Potatoes bring together everything I love about fall — sweet, nutty, and warmly spiced flavors in one simple dish. The roasted edges, caramelized syrup, and crunchy pecans create a combination that feels both rustic and elegant. I always enjoy how this recipe brightens up any table, whether it’s a weeknight dinner or a festive holiday spread.

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