Print

Maple Brown Sugar Roasted Sweet Potatoes with Pecans

Close-up of glazed, cubed sweet potatoes topped with whole pecans, ready to serve as a side dish.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple roasted sweet potatoes glazed with maple syrup and brown sugar, finished with toasted pecans. This recipe creates a perfect balance of sweet and savory, ideal for a holiday side dish or an easy weeknight vegetable.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecan halves

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cubed sweet potatoes with the olive oil, maple syrup, brown sugar, cinnamon, salt, and pepper until the potatoes are evenly coated.
  3. Spread the coated sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for best roasting results.
  4. Roast for 20 minutes.
  5. Remove the pan from the oven and sprinkle the pecan halves over the potatoes. Gently toss the potatoes to distribute the pecans.
  6. Return the pan to the oven and roast for another 10 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork and the glaze is caramelized.
  7. Serve immediately as a great Thanksgiving side dish or simple vegetable side.

Notes

  • For extra crispy sweet potato fries or wedges, ensure the potatoes are in a single layer and do not stir them until the first roasting time is complete.
  • If you prefer a savory sweet potato side, omit the maple syrup and brown sugar, and instead toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, and 1/2 cup grated Parmesan cheese before roasting.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition