If you’re looking to wow your taste buds with something cozy, rich, and absolutely melt-in-your-mouth, then you’re in for a treat with this Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe. I absolutely love how these sweet potatoes roast slowly in savory stock until tender and caramelized, then get bathed in a luscious maple butter pecan sauce that’s perfectly balanced between sweet and savory. Trust me, whether it’s for a holiday feast or a comforting weeknight side, you’ll find this recipe quickly becomes a family favorite.
Why You’ll Love This Recipe
- Incredible Texture: Slow-roasting in chicken stock makes the inside buttery-soft while the outside crisps up beautifully.
- Perfectly Balanced Flavors: The maple pecan sauce adds a delightful sweet and nutty contrast to the savory, earthy sweet potatoes.
- Simple Ingredients & Technique: No fancy skills required, just a bit of patience for a show-stopping dish.
- Versatile Serving Options: Elevates any meal — from casual dinners to holiday spreads.
Ingredients You’ll Need
Each ingredient plays a special role here. The sweet potatoes provide a naturally sweet base, while the butter and olive oil help with that beautiful fondant roasting. The stock adds depth, and the maple butter pecan sauce ties everything together. When you shop, look for firm sweet potatoes with smooth skin and pure maple syrup — it makes all the difference!
- Sweet potatoes: Choose thick, firm ones — they roast evenly and get super creamy inside.
- Butter: Unsalted is best so you can control the saltiness precisely.
- Olive oil: Adds subtle richness and helps crisp the edges.
- Salt: Kosher salt or cooking salt works great; adjust for taste.
- Black pepper: Freshly cracked for that little spicy kick.
- Chicken stock: Low sodium is key here; you want control over salt.
- Garlic: Finely minced for fragrant, gentle flavor infusion.
- Maple syrup: Pure maple syrup gives natural sweetness and depth in the sauce.
- Pecans: Chopped to add crunch and nuttiness.
- Cinnamon: Just a hint to warm up the sauce flavors.
- Fresh thyme leaves: Highly recommended for refreshing herbal notes.
Variations
I love making this recipe my own by switching up the sauce or nuts depending on the season or what I have on hand. You can personalize it a ton without losing the essence of why this dish is so irresistible.
- Nut-Free Version: I’ve swapped pecans for toasted pumpkin seeds when friends with nut allergies come over — still crunchy and delicious!
- Vegan Makeover: Using vegetable stock and vegan butter is my go-to when I want the same flavors but plant-based.
- Spiced Up: Adding a pinch of smoked paprika to the sauce gives a lovely smoky touch that my family can’t get enough of.
- Herb Swap: If you don’t have fresh thyme, rosemary works beautifully — just adjust quantities to taste.
How to Make Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe
Step 1: Prep Your Sweet Potatoes Fondant-Style
Start by peeling your sweet potatoes and slicing them into thick, uniform rounds about 2 inches thick. This helps them cook evenly and gives you that lovely “fondant” shape. Next, melt the butter and mix it with olive oil, salt, and pepper — this combo is your roasting liquid’s magic touch for flavor and browning.
Step 2: Sear and Slow Roast in Stock
Heat a large, oven-safe frying pan over medium heat and sear the sweet potato rounds in the butter-oil mixture until golden on both sides (about 3-4 minutes per side). Then, carefully add your chicken stock and minced garlic to the pan — the liquid should come about halfway up the slices. Transfer the pan to a preheated oven at 300°F (150°C), pop a lid or aluminum foil on top, and roast slowly for about 45 minutes to an hour. You’ll know they’re done when the potatoes are tender and creamy inside but still hold their shape beautifully.
Step 3: Make the Maple Pecan Sauce
While the potatoes roast, toast your chopped pecans lightly in a dry pan until fragrant. In a small saucepan, melt butter and stir in the maple syrup, cinnamon, a pinch of salt, and those toasted pecans. Warm gently just until the mixture thickens slightly and the flavors meld — it smells heavenly, I promise!
Step 4: Serve and Drizzle
Once your sweet potatoes are slow-roasted to that perfect fondant texture, transfer them to a serving dish and generously drizzle with your warm maple pecan sauce. Don’t be shy here — this sauce turns a simple vegetable into a showstopper. Finish with fresh thyme leaves to brighten everything up.
Pro Tips for Making Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe
- Even Thickness Matters: Keeping your sweet potato rounds the same size helps them cook evenly without some being mushy and others underdone.
- Don’t Skip the Slow Roast: Roasting low and slow allows the starch to transform into a buttery, creamy texture that’s worth the wait.
- Toast Pecans Separately: Toast your pecans dry first to deepen their flavor before adding to the sauce — it really takes the sauce to the next level.
- Use Oven-Safe Pans: I learned the hard way that transferring hot pans can get tricky – start and finish in an oven-safe skillet to keep it simple and safe.
How to Serve Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe
Garnishes
Fresh thyme leaves are my favorite garnish because they add a pop of color and a subtle herbal brightness that cuts through the richness. Sometimes I sprinkle a handful of extra toasted pecans on top just before serving for added texture and visual appeal.
Side Dishes
I love pairing this with roast chicken or pork loin because the sweet potatoes complement the savory meats so well. It also goes beautifully alongside a crisp green salad or sautéed greens to balance the meal.
Creative Ways to Present
For special occasions, I sometimes arrange the sweet potato rounds in a pretty spiral on a large platter and drizzle the maple pecan sauce right before serving so everyone can admire the glistening finish. Adding edible flowers or microgreens on top can make it look restaurant-ready in minutes.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and find they keep well for up to 3 days. The sweet potatoes might firm up a bit, but they reheat nicely with the sauce added back on top.
Freezing
If I know I won’t eat them soon, I freeze leftovers in a freezer-safe container. Just make sure to drizzle the maple pecan sauce on thawing or reheating rather than freezing it together, so it doesn’t become grainy.
Reheating
I reheat the sweet potatoes gently in a 325°F (160°C) oven, covered with foil to keep moisture in, about 15-20 minutes. Then, I warm the maple pecan sauce on the stovetop and pour it over just before serving to revive the flavors and texture.
FAQs
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Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works wonderfully and keeps this recipe vegan-friendly if you swap the butter for a plant-based alternative. It won’t compromise the depth of flavor—just choose a good-quality stock for the best results.
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Can I prepare the sweet potatoes ahead of time?
You can peel, slice, and even sear the sweet potatoes a day ahead, then keep them refrigerated. When ready to serve, simply add the stock and roast slowly in the oven—this makes entertaining a breeze!
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What if I don’t have fresh thyme?
No worries! Dried thyme works in a pinch, but I recommend using about half the amount to avoid overpowering the dish. Alternatively, fresh rosemary or sage can offer nice herbal notes that complement the sweet potatoes and sauce.
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How long can I keep leftovers in the fridge?
Leftovers last well for 3 to 4 days in an airtight container. The flavors actually meld better after a day, making reheated portions even tastier.
Final Thoughts
This Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe has become my go-to when I want a side dish that feels like a gift to myself and my loved ones. It’s cozy, a little indulgent, and yet so approachable. Once you try it, you’ll see why I keep making it over and over — it’s the kind of recipe that makes simple ingredients sing together and turns any meal into a celebration. So go ahead, make it your own, and enjoy every melt-in-your-mouth bite!
Print
Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings (serves 6-8 people)
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This recipe features fondant-style slow-roasted sweet potatoes cooked in chicken stock until meltingly creamy inside and caramelized outside. Paired with a luscious maple butter pecan sauce, this dish balances sweet and savory flavors, making it a perfect side to elevate any meal.
Ingredients
Sweet Potatoes
- 1.5 kg / 3 lb sweet potatoes – 3 thick ones
- 25g / 1 1/2 tbsp unsalted butter, melted
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher salt (or 1/2 tsp table salt)
- 1/2 tsp black pepper
- 1 1/4 cups low sodium chicken stock (or vegetable stock)
- 1 garlic clove, finely minced
Maple Butter Pecans
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup pecans, chopped
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp fresh thyme leaves
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into thick, even pieces about 3-4 cm thick. This size ensures they cook evenly and maintain a tender texture inside.
- Season and Sear: In a large oven-safe pan or skillet, melt the 25g of unsalted butter with 1 1/2 tbsp olive oil over medium heat. Add the sweet potatoes and season with kosher salt (or table salt) and black pepper. Allow them to sear on both sides until they develop a golden, caramelized surface – this usually takes about 3-4 minutes per side.
- Add Garlic and Stock: Once the sweet potatoes are seared, add the finely minced garlic and pour in the 1 1/4 cups of low sodium chicken stock carefully to avoid splashing the seared potatoes.
- Slow Roast: Bring the stock to a gentle simmer, then reduce the heat to low. Cover the pan with a lid or foil and let the sweet potatoes cook ‘fondant’ style—slowly and gently roasting in the stock for about 45-60 minutes, or until the potatoes are meltingly tender on the inside.
- Prepare Maple Butter Pecan Sauce: While the potatoes are roasting, combine the maple syrup, 30g of unsalted butter, chopped pecans, cinnamon, and a pinch of salt in a small saucepan over low heat. Stir gently until the butter melts and the mixture is well combined and warmed through. Remove from heat and stir in fresh thyme leaves.
- Finish and Serve: Once the potatoes are tender and the stock has mostly evaporated or been absorbed, transfer them carefully to serving plates. Drizzle generously with the warm maple butter pecan sauce and garnish with additional thyme if desired. Serve immediately for best flavor.
Notes
- This slow-roasting technique infuses the sweet potatoes with savory flavor from the stock while keeping the texture creamy and soft inside, creating a fantastic contrast with the caramelized edges.
- The maple butter pecan sauce adds a deliciously sweet and nutty finish. You can serve the potatoes plain or with this sauce depending on your preference.
- For a tangier alternative, try swapping the maple butter pecan sauce with a honey lemon sauce to bring brightness and cut through the sweetness.
- Using low sodium stock is recommended to control the overall salt level in the dish effectively.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 21 g
- Sodium: 421 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 14 mg
