Roasted Sweet Potatoes Maple (Printable Version)
Tender roasted sweet potatoes glazed with maple and tossed with toasted pecans for a sweet crunch.
# What You Need:
→ Vegetables
01 - 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze & Oil
02 - 3 tbsp olive oil
03 - 3 tbsp pure maple syrup
04 - 1 tbsp apple cider vinegar
→ Seasonings
05 - 1 tsp kosher salt
06 - ½ tsp ground cinnamon
07 - ¼ tsp freshly ground black pepper
→ Nuts
08 - ½ cup pecan halves, roughly chopped
# How-To Steps:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, apple cider vinegar, salt, cinnamon, and black pepper until evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized.
05 - While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
06 - In the last 5 minutes of roasting, sprinkle the toasted pecans over the sweet potatoes and return to the oven.
07 - Remove from the oven, give everything a gentle toss, and serve warm.
# Helpful Tips:
01 -
- The natural sweetness of the potatoes gets amplified without any refined sugar
- That moment when the pecans toast and fill your kitchen with nutty aroma is pure magic
- It travels beautifully to potlucks and holds its own on any holiday table
02 -
- Crowding the baking sheet is the quickest way to end up with steamed instead of roasted potatoes
- That extra few minutes with the pecans on top transforms them from crunchy to perfectly toasted
- The glaze thickens in the oven, so do not panic if it looks thin going in
03 -
- Buy pure maple syrup not pancake syrup, the artificial stuff ruins the dish
- Room temperature potatoes roast more evenly than cold ones straight from the fridge