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Maple-Pecan Roasted Sweet Potatoes

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4.2 from 44 reviews

This Maple-Pecan Roasted Sweet Potatoes recipe features tender, caramelized sweet potato rounds tossed with a sweet and spicy blend of maple syrup, cinnamon, and cayenne pepper, then roasted with crunchy pecans and aromatic shallots. Perfect as a comforting side dish for fall and winter meals, it balances natural sweetness with a subtle hint of heat and nuttiness.

Ingredients

Sweet Potatoes and Vegetables

  • 2 lbs. sweet potatoes, peeled and sliced crosswise into ½” rounds
  • 2 medium shallots, peeled and quartered

Maple-Pecan Mixture

  • 1 cup pecans, roughly chopped (substitute walnuts if desired)
  • 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

Other Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • Orange or lime zest for garnish (optional)

Instructions

  1. Prepare the sweet potatoes and shallots: Preheat your oven to 400°F (200°C). Peel the sweet potatoes and slice them crosswise into ½-inch rounds. Peel and quarter the shallots. Set aside.
  2. Toss sweet potatoes with oil and seasoning: In a large mixing bowl, combine sliced sweet potatoes and shallots. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Sprinkle with half of the kosher salt and half of the ground cinnamon, then mix well to distribute the seasoning.
  3. Add maple syrup and arrange on baking sheet: Drizzle 1/4 cup of maple syrup over the sweet potato and shallot mixture, tossing gently to combine. Spread the mixture out in a single layer on a large rimmed baking sheet to ensure even roasting.
  4. Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 25 minutes, stirring and turning halfway through to promote even caramelization and cooking. The sweet potatoes should become tender and slightly browned.
  5. Prepare maple-pecan topping: While the sweet potatoes roast, in a small bowl, mix the roughly chopped pecans with the remaining 2 tablespoons of maple syrup, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon cayenne pepper. Set aside to let the flavors meld.
  6. Add butter and pecan mixture: Remove the roasted sweet potatoes and shallots from the oven. Dot the butter evenly over the hot vegetables. Then, sprinkle the maple-pecan mixture over the top, distributing the pecans and syrup mixture evenly.
  7. Finish roasting: Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the pecans are toasted, the butter is melted, and everything is nicely caramelized.
  8. Garnish and serve: Remove from oven and let cool slightly. Optionally, sprinkle with freshly grated orange or lime zest to add a fresh citrus aroma before serving. Serve warm as a delightful side dish.

Notes

  • If you prefer a nut-free version, omit the pecans or substitute with roasted seeds like pumpkin or sunflower.
  • For extra spice, increase the cayenne pepper slightly, but add cautiously to maintain balance.
  • Sweet potatoes can be prepared a day ahead and reheated before serving.
  • Using fresh maple syrup is best for optimal flavor, but pure grade B works well too.

Find it online: https://recipethrive.com/maple-pecan-roasted-sweet-potatoes/