Roasted Sweet Potatoes Maple (Printable Version)
Tender roasted sweet potatoes glazed with maple syrup and topped with toasted pecans for a sweet-savory balance.
# What You Need:
→ Vegetables
01 - 1.2 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Glaze & Flavorings
02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tsp ground cinnamon
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Topping
07 - 1/2 cup pecan halves, roughly chopped
08 - 1 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and 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 for even cooking.
05 - Scatter the chopped pecans over the sweet potatoes and roast for an additional 8–10 minutes, until the potatoes are tender and the pecans are toasted.
06 - Remove from the oven and transfer to a serving platter. Garnish with fresh parsley, if desired. Serve warm.
# Helpful Tips:
01 -
- The maple syrup creates these little sticky caramelized pockets that people will fight over
- It's one of those rare side dishes that actually steals the show from whatever main you made
02 -
- Don't cut the potatoes smaller than one inch or they'll turn to mush before the edges get crispy
- The glaze burns easily, so set a timer when you add the pecans
03 -
- Use a rimmed baking sheet so the maple syrup doesn't drip into your oven and burn
- Room temperature potatoes roast more evenly than cold straight from the fridge