Maple-Pecan Roasted Sweet Potatoes Recipe

These Maple-Pecan Roasted Sweet Potatoes are pure autumn magic in every bite—tender rounds of sweet potato draped in a buttery maple glaze, topped with a crunchy, spicy-sweet pecan praline. It’s a side dish that always steals the show, and honestly, I can never resist sneaking a taste straight off the pan before dinner!

this …

Ingredients You’ll Need

The magic of these Maple-Pecan Roasted Sweet Potatoes starts with a few star ingredients—each one totally essential for nailing that craveable mix of sweetness, richness, and crunch. Here’s what you’ll need (plus some handy tips for making every flavor shine):

• Pecans: The heart of the crisp praline topping; chop them semi-coarsely so you get big, nutty bits in every bite (feel free to swap with walnuts for a twist).
• Maple Syrup: Your go-to sweetener that brings caramel notes—use the good, real stuff here for maximum maple flavor!
• Sweet Potatoes: Look for firm, vibrant potatoes; slicing them into thick rounds makes for the prettiest presentation and creamy, caramelized centers.
• Shallots: These roast up tender-sweet and bring depth to the whole dish—don’t skip them, even if you’re not a big onion fan.
• Olive Oil & Unsalted Butter: This blend gives the potatoes gorgeous browning and a little extra flavor luxury, while the butter mixed with maple syrup forms a luscious glaze.
• Ground Cinnamon & Cayenne: Just a pinch of each—cinnamon warms things up, while cayenne adds a gentle back-of-the-throat heat.
• Kosher Salt: Balances out the sweetness and brings all the flavors into focus.
• Orange or Lime Zest (optional): A fresh, citrusy pop right before serving that makes the sweet potatoes totally irresistible.

Variations

The best part about these Maple-Pecan Roasted Sweet Potatoes? They’re endlessly adaptable. It’s so easy to swap, tweak, or omit ingredients to make this dish work for you—no matter the crowd or what’s in your pantry.

• Vegan Version: Simply swap the butter for your favorite vegan butter or use coconut oil for a touch of tropical flavor.
• Spice It Up: Want bolder heat? Add extra cayenne or a sprinkle of smoked paprika for a savory twist.
• Nut-Free: For those who can’t do nuts, try roasted pumpkin or sunflower seeds (pepitas) for crunch and a lovely green accent.
• Savory Swap: Toss in fresh rosemary or sage with the shallots to lean further into earthy, herby fall flavors.

How to Make Maple-Pecan Roasted Sweet Potatoes

Step 1: Make the Pecan Praline

Start by combining your chopped pecans, 1/4 cup maple syrup, a dash of salt, cinnamon, and cayenne in a small saucepan. As the mixture bubbles away over medium-high heat, it thickens and gets glossy—stir it to coat the nuts well. Once sticky and fragrant (about 4 to 5 minutes), spread the mix onto parchment paper and let it cool. This quick praline becomes the spectacular crunchy topping for your sweet potatoes!

Step 2: Prep and Roast the Sweet Potatoes

Pile your sweet potato rounds and quartered shallots onto a large baking sheet. Toss with olive oil and an extra sprinkle of salt—this not only seasons each slice, but helps everything roast up beautifully golden at 425ºF. Make sure the pieces aren’t stacked too much so they caramelize instead of steaming. After about 15 minutes, your kitchen will already smell divine!

Step 3: Glaze and Finish Roasting

While the sweet potatoes are getting tender, melt your butter and stir in the remaining maple syrup and cinnamon. This magic mixture becomes your maple butter glaze. Brush it generously over the sweet potatoes, flip, and brush the other sides, too. Pop the pan back into the oven for about 10 more minutes until browned, gorgeously shiny, and just dying to be eaten.

Step 4: Assemble and Garnish

Finally, transfer the caramelized sweet potatoes and roasted shallots to a serving platter. Scatter that irresistible pecan praline over top—don’t be shy! If you’re feeling fancy, a sprinkle of orange or lime zest just before serving will make the flavors sing. There you have it: a stunning tray of Maple-Pecan Roasted Sweet Potatoes ready to wow everyone at the table.

How to Serve Maple-Pecan Roasted Sweet Potatoes

Garnishes

Give your Maple-Pecan Roasted Sweet Potatoes an extra pop by finishing them with orange or lime zest—just a quick sprinkle right before serving. Not only does it brighten the flavors, but those vibrant flecks look stunning against the glazed potatoes and golden pecans.

Side Dishes

This dish shines alongside classic holiday centerpieces like roasted turkey, baked ham, or a festive vegetarian main. For a full weeknight meal, try pairing with a simple green salad or garlicky sautéed greens—the sweet and salty flavors balance heartier sides beautifully.

Creative Ways to Present

For a wow-worthy presentation, layer the sweet potato rounds in neat, overlapping rows on a beautiful platter and scatter the praline and citrus zest over top. You can even serve the Maple-Pecan Roasted Sweet Potatoes in individual ramekins for dinner parties or arrange them in mini stacks as an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Maple-Pecan Roasted Sweet Potatoes to an airtight container and refrigerate. They’ll stay tasty for up to 3 days—making them a perfect option for meal prepping or holiday feasting.

Freezing

You can freeze the roasted sweet potatoes for up to 2 months. Lay them in a single layer on a baking sheet to freeze first, then transfer to a sealed bag or container—the praline will soften but still tastes delicious after thawing.

Reheating

To get that just-roasted magic, spread leftovers in a baking dish and warm in a 350ºF oven until heated through. Microwave works in a pinch, but the oven preserves their beautifully crisped edges and praline crunch.

FAQs

Final Thoughts

There’s something extra special about Maple-Pecan Roasted Sweet Potatoes—their bright color, candied aroma, and irresistible flavor have a way of making any meal feel like a celebration. I hope you’ll give them a try and share them with people you love—trust me, they’ll disappear fast!

Print