Easy Roasted Sweet Potatoes with Maple and Pecans

Roasted sweet potatoes with maple and pecans are the perfect combination of sweet, savory and crunchy!

Tender sweet potato cubes are tossed in velvety maple butter, then roasted at high heat until they develop crispy edges and soft interiors.

A handful of toasted pecans bring out the potatoes’ natural sweetness for an easy side dish that feels special enough for holiday meals but simple enough for weeknight dinners.

Whether you’re planning Thanksgiving dinner, looking for a versatile side dish to serve with roast chicken, or adding a new favorite to your collection of roasted sweet potato recipes, this recipe is sure to become a regular on your menu.

Why We Love This Recipe

• Sweet and savory flavors: Maple syrup enhances the natural sweetness of the potatoes, while savory spices and crunchy pecans add delicious contrast.
• Easy preparation: With just a few simple ingredients and minimal prep time, this easy roasted sweet potatoes recipe comes together without much effort.
• Crispy edges and tender centers: Roasting at high temperatures creates beautifully caramelized edges while keeping the centers creamy and tender.
• Versatile ingredients: You can customize the recipe with different oils, spices, nuts, and fresh herbs to suit your personal preference.
• Perfect for any occasion: These potatoes are a perfect side dish for weeknight dinners and holiday meals.

Ingredients

• Sweet potatoes
• Chopped pecans
• Maple syrup
• Butter
• Kosher salt
• Cinnamon
• Cayenne pepper

​

How to Make Roasted Sweet Potatoes

Peel and Chop the Potatoes

​Use a vegetable peeler to remove the potato skins and chop them into bite-sized pieces. Then, place them into a 9×13 baking dish.

Make the Maple Butter

In a small saucepan, whisk together the butter, maple syrup, kosher salt, cinnamon and cayenne pepper. Whisk over medium heat until the mixture gets foamy and the salt mostly dissolves. 

Then, pour the maple butter over the sweet potatoes, making sure they’re all covered. 

Roast the Sweet Potatoes

Roast in the oven at high heat. Halfway through the roasting process, go ahead and sprinkle the pecans over top so that they can get nice and toasty. 

Transfer to a Serving Dish

Carefully transfer the roasted sweet potatoes to a serving dish or bowl and enjoy warm. 

​

Variations

• Add warm spices: Try nutmeg or cardamom instead of or in addition to the cinnamon for super cozy vibes. 
• Add garlic: Toss the sweet potatoes with garlic powder or a little minced fresh garlic for a savory twist. If using fresh garlic, add it toward the end of the roasting time to prevent burning.
• Make it dairy free: Try extra virgin olive oil instead of butter for a dairy free version of this recipe. 
• Switch up the nuts: Pecans are delicious with maple syrup, but walnuts or chopped almonds can provide a similar crunch.
• Finish with fresh herbs: Add chopped fresh rosemary, thyme or parsley just before serving for a bright, savory finish.
• Try a different shape: Cut the potatoes into sweet potato fries, wedges, or circular slices. Just remember that the shape and thickness will affect the cook time.

How to Choose a Good Sweet Potato

Choosing the right sweet potatoes at the grocery store is one of the key steps to getting the best results. Look for sweet potatoes that feel firm and heavy for their size, with smooth, unblemished skin.

Here are a few things to keep in mind:

• Choose firm potatoes: Avoid sweet potatoes with soft spots, wrinkles, bruises or signs of sprouting.
• Look for similar sizes: Medium-sized sweet potatoes are usually easier to peel and cut into evenly sized pieces.
• Check the skin: The skin should be relatively smooth and free from deep cuts or discoloration.
• Consider the variety: Orange-fleshed sweet potatoes are ideal for this recipe because they have a naturally sweet flavor and a creamy center when roasted.
• Store them properly: Keep raw sweet potatoes in a cool, dry, well-ventilated place rather than the refrigerator.

Should I Boil Sweet Potatoes Before Roasting?

No, you don’t need to boil sweet potatoes before roasting them. 

Raw sweet potato cubes roast beautifully in the oven when tossed with oil or butter and spread in a single layer on a sturdy baking sheet. The dry heat helps the exterior caramelize while the inside becomes tender and creamy.

Boiling sweet potatoes before roasting can soften the exterior too much, making it more difficult to achieve crispy edges. It also adds another pot to clean and extra preparation time.

Should I Peel Sweet Potatoes Before Roasting?

Peeling sweet potatoes is a matter of personal preference. 

I generally recommend peeling them if you want a softer, more uniform texture. The maple syrup coats the sweet potato pieces evenly, and the finished dish has a tender, creamy interior with beautifully caramelized edges.

However, leaving the sweet potato skins on is a great option if you prefer a more rustic presentation. The skins contain fiber and other nutrients, and they can add a little extra texture.

If you decide to leave the skins on, scrub the potatoes thoroughly under running water and dry them completely before cutting.

Storage Instructions

Refrigerator: Allow the potatoes to cool to room temperature, then transfer them to an airtight container. They’ll be good in the fridge for several days.

Freezer: You can freeze the roasted sweet potatoes, although they may lose some of their crispness after thawing. For the best texture, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. 

Reheating: For crispy edges, reheat the potatoes in a 400F or 375F air fryer. Start at 5 minutes and check every minute after that to ensure that they’re heated through. 

When you make these roasted sweet potatoes, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more holiday side dishes, try these: 

• Best Green Bean Casserole
• Maple Bacon Brussels Sprouts
• Garlic Mashed Potatoes