Roasted Sweet Potatoes Maple (Printable Version)
Tender roasted sweet potatoes coated with a warm maple-pecan glaze, perfect for any meal.
# What You Need:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp ground black pepper
05 - ½ tsp ground cinnamon
→ Glaze
06 - ¼ cup pure maple syrup
07 - 2 tbsp unsalted butter, melted
08 - ⅔ cup pecan halves, roughly chopped
09 - ½ tsp vanilla extract
# How-To Steps:
01 - Preheat the 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, salt, pepper, and cinnamon until evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway, until golden and tender.
04 - Meanwhile, in a small saucepan over medium-low heat, combine maple syrup, melted butter, and vanilla extract. Stir in the chopped pecans and cook for 2–3 minutes, just until fragrant and slightly thickened. Remove from heat.
05 - When the sweet potatoes are done, transfer them to a serving dish. Drizzle the warm maple pecan glaze over the top and gently toss to coat. Serve immediately, garnished with extra pecans if desired.
# Helpful Tips:
01 -
- The maple pecan glaze turns ordinary sweet potatoes into something that tastes like it came from a fancy restaurant
- You can prep everything ahead and just glaze before serving, making it perfect for stress-free entertaining
02 -
- Crowding the baking sheet is the fastest way to end up with steamed, soggy potatoes instead of roasted ones. Give them room to breathe.
- The glaze thickens quickly off the heat, so have your potatoes ready before you start it. Timing makes all the difference here.
03 -
- Cut your sweet potatoes into uniform cubes so they all finish roasting at the same time
- Let the glaze cool for just a minute before tossing—it thickens slightly and coats better