What Makes Maple Pecan Roasted Sweet Potatoes So Special
There’s something about the aroma of maple syrup and cinnamon wafting through the kitchen that feels like a warm hug. These Maple Pecan Roasted Sweet Potatoes are the kind of dish that brings everyone to the table, whether it’s a cozy weeknight dinner or a holiday feast. The sweet potatoes caramelize beautifully in the oven, while the pecans add a satisfying crunch that ties it all together. It’s a side dish that’s as comforting as it is impressive, and it’s always a hit in my house.
I love how versatile this recipe is—it pairs perfectly with everything from roasted chicken to a hearty vegetarian meal. And if you’re looking for more sweet potato inspiration, check out my Grilled Sweet Potato Wedges for another tasty twist. Whether you’re cooking for a crowd or just treating yourself, these Maple Pecan Roasted Sweet Potatoes are sure to become a favorite.
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Ingredients for Maple Pecan Roasted Sweet Potatoes
For the sweet potatoes
- Sweet Potatoes – Peeled and cubed into bite-sized pieces for even roasting.
- Unsalted Butter – Melted to coat the potatoes and add richness.
- Pure Maple Syrup – The star of the show for that irresistible sweet flavor.
- Ground Cinnamon – Warm and cozy, it pairs perfectly with the maple.
- Kosher Salt – Balances the sweetness and enhances all the flavors.
- Ground Nutmeg – Just a pinch for a subtle, nutty depth.
- Black Pepper – Adds a hint of warmth and complexity.
For the topping
- Pecans – Roughly chopped for a crunchy, nutty finish that ties it all together.
Cook Time for Maple Pecan Roasted Sweet Potatoes
This recipe is as easy as it is delicious, and it comes together in just under an hour. You’ll need about 15 minutes to prep the sweet potatoes and mix the ingredients, then 35–40 minutes in the oven for roasting. That’s a total time of 50–55 minutes—perfect for a quick yet impressive side dish. If you’re looking for more healthy fall dinner ideas, check out my Healthy Fall Dinner Recipes for inspiration.
How to Make Maple Pecan Roasted Sweet Potatoes
Step 1: Preheat the Oven
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper to prevent sticking.
Step 2: Toss the Sweet Potatoes
In a large mixing bowl, combine the sweet potato cubes with melted butter, maple syrup, cinnamon, salt, nutmeg, and black pepper. Toss thoroughly using a rubber spatula until the potatoes are evenly coated.
Step 3: Arrange on the Baking Sheet
Arrange the coated sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow even roasting.
Step 4: Roast and Add Pecans
Place the baking sheet in the oven and roast for 25 minutes. Remove the sheet and sprinkle the roughly chopped pecans evenly over the sweet potatoes.
Step 5: Finish Roasting
Return the baking sheet to the oven and roast for an additional 10–15 minutes, or until the sweet potatoes are tender when pierced with a fork and the edges are caramelized and golden brown.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips and tweaks to make this recipe even more special. Whether you’re looking to switch up the flavors or make it a little healthier, these ideas will help you customize it to your taste.
- Flavor Swap: Try using honey instead of maple syrup for a different kind of sweetness. It’s a simple swap that still delivers delicious results.
- Diet Tweak: For a vegan version, replace the butter with coconut oil. It adds a subtle tropical flavor that pairs beautifully with the sweet potatoes.
- Prep Fix: To save time, you can peel and cube the sweet potatoes a day ahead. Just store them in a bowl of water in the fridge until you’re ready to use them.
- Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture. For more storage tips, check out my Healthy Thanksgiving Sides guide.
Maple Pecan Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup pecans, roughly chopped
Equipment
- baking sheet
- oven
- spatula
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with melted butter, maple syrup, cinnamon, salt, nutmeg, and black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
- Roast for 25 minutes, then remove the baking sheet and sprinkle the chopped pecans evenly over the sweet potatoes.
- Return to the oven and roast for another 10–15 minutes, or until the sweet potatoes are tender and caramelized at the edges.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
These Maple Pecan Roasted Sweet Potatoes aren’t just delicious—they’re packed with nutrients too! Sweet potatoes are a fantastic source of fiber, vitamin A, and potassium, while pecans add healthy fats and protein. The maple syrup gives just enough natural sweetness without going overboard. It’s a side dish that feels indulgent but still fits into a balanced diet.
One serving of this dish provides about 180 calories, 8g of healthy fats, and 4g of fiber. If you’re looking for more nutrient-packed recipes, try my Roasted Sweet Potato Kale Quinoa Salad for another wholesome option. For those watching their sugar intake, you can easily adjust the maple syrup or try a sugar alternative (more on that below!). And if you love sweet potatoes as much as I do, don’t miss my guide to Healthy Thanksgiving Sides for more inspiration.
According to Food Network’s nutrition experts, roasting sweet potatoes helps preserve their nutrients better than boiling, making this cooking method a smart choice for health-conscious cooks.
A Lighter Version of Maple Pecan Roasted Sweet Potatoes
If you’re looking to lighten things up a bit, this recipe is incredibly adaptable. One of my favorite tricks is swapping half the butter for a tablespoon of olive oil—it still gives that rich flavor but with less saturated fat. You can also reduce the maple syrup by half and let the natural sweetness of the roasted sweet potatoes shine through.
For a nut-free version, try toasted pumpkin seeds instead of pecans—they add a similar crunch without the tree nuts. And if you’re craving more veggie-packed dishes, my Vegetable Side Dishes collection has plenty of ideas. Another great option is my Healthy Baking Recipes, which includes clever ways to cut back on sugar without sacrificing flavor.
Thoughtful Tips for Special Diets
I know many of you, like my Aunt Martha, are sugar-conscious or managing dietary needs, so here are my favorite ways to adapt this recipe. When Martha was diagnosed as diabetic, she thought she’d have to give up her beloved sweet potato dishes—but with a few tweaks, we found ways to keep them on her menu.
For a lower glycemic version, try roasting the sweet potatoes a bit longer to caramelize their natural sugars, then use just a drizzle of maple syrup. Stevia or monk fruit blends can work too—start with half the amount since they’re sweeter than sugar. Portion control helps as well; I like serving these as a small side alongside protein-rich mains like my Mexican Sweet Potato Chicken Soup.
If you’re avoiding nuts, seeds make a great substitute—sunflower seeds add a lovely crunch. And for those watching carbs, try making half sweet potatoes and half roasted carrots for a colorful, lower-carb twist. Remember, cooking should be joyful, not restrictive—it’s all about finding what works for you!
How to Serve Maple Pecan Roasted Sweet Potatoes
These sweet potatoes bring back memories of my grandmother’s holiday table, where they always had a place next to the turkey. The way the maple glaze would glisten under the dining room lights made them look almost too pretty to eat—almost! They’re just as wonderful at weeknight dinners though, especially paired with simple roasted chicken or pork chops.
For a beautiful fall spread, serve them alongside my Homemade Sweet Potato Chips and a crisp green salad. They’re also fantastic with Healthy Apple Snacks for a sweet-and-savory combo. Leftovers (if you have any!) make a wonderful next-day lunch tossed with quinoa and greens.
Presentation tip: Sprinkle a few whole pecans on top for garnish—it makes the dish look extra special. And if you’re serving them for Thanksgiving, they pair beautifully with all the classics in my Healthy Thanksgiving Sides collection.
Mistakes to Avoid
Even the simplest recipes can have their pitfalls, and Maple Pecan Roasted Sweet Potatoes are no exception. One common mistake is overcrowding the baking sheet. When sweet potatoes are packed too tightly, they steam instead of roast, losing that beautiful caramelized edge. Spread them out in a single layer, and if needed, use two pans.
Another issue is undercooking the pecans. If you add them too early, they can burn before the sweet potatoes are done. I like to toss them in during the last 5 minutes of roasting—just enough time to toast them perfectly. For more tips on roasting nuts, check out this guide on Smoky Spiced Pecans.
Lastly, don’t skip the maple syrup drizzle at the end. It’s what gives these sweet potatoes their signature glaze. If you’re worried about sweetness, try my Healthy Baking Recipes for inspiration on balancing flavors. Remember, cooking is all about learning and enjoying the process!
How to Store Maple Pecan Roasted Sweet Potatoes
Growing up, leftovers were a staple in our house, and these Maple Pecan Roasted Sweet Potatoes are no exception. They store beautifully for up to 3 days in an airtight container in the fridge. Just let them cool completely before sealing them up.
For longer storage, you can freeze them in a freezer-safe bag or container. When you’re ready to enjoy them again, reheat them in the oven at 350°F until warmed through. This helps restore their crispiness better than microwaving. Pair them with my Vegetable Side Dishes for a quick, wholesome meal.
One of my favorite ways to use leftovers is tossing them into a salad. They add a wonderful sweetness to my Roasted Sweet Potato Kale Quinoa Salad. It’s a great way to make the most of every bite!
Try This Maple Pecan Roasted Sweet Potatoes Yourself
There’s something magical about the combination of maple syrup, pecans, and sweet potatoes. It’s a dish that feels like a warm hug, perfect for cozy dinners or festive gatherings. I hope you’ll give this recipe a try and make it your own.
Whether you’re cooking for a crowd or just for yourself, these Maple Pecan Roasted Sweet Potatoes are sure to delight. For more fall-inspired dishes, check out my Healthy Fall Dinner Recipes or my Healthy Thanksgiving Desserts.
Remember, the best meals are made with love, not perfection. So grab your apron, preheat that oven, and let’s create something delicious together!
Frequently Asked Questions
Can I use a sugar substitute in this recipe?
Absolutely! Stevia or monk fruit blends work well. Start with half the amount since they’re sweeter than sugar.
How do I make this recipe nut-free?
Try toasted pumpkin seeds or sunflower seeds instead of pecans. They add a similar crunch without the nuts.
Can I freeze Maple Pecan Roasted Sweet Potatoes?
Yes! Store them in a freezer-safe container and reheat in the oven for best results.
What’s the best way to reheat leftovers?
Reheat them in the oven at 350°F to restore their crispiness. Avoid microwaving if possible.
