Name: Maple Pecan Roasted Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large Sweet Potatoes; ⅓ cup Melted Unsalted Butter; 1.5 teaspoons Cinnamon (divided: 1 tsp and 0.5 tsp); ½ teaspoon Salt; ½ teaspoon Pepper; ½ teaspoon Paprika; ⅓ cup Maple syrup + 2 tablespoons Maple syrup; ⅓ cup chopped pecans; 1 teaspoon Thyme

If you’re anything like me, you’ll absolutely fall head over heels for this Maple Pecan Roasted Sweet Potatoes Recipe. It’s one of those dishes that’s insanely easy but feels fancy enough for any holiday or weeknight dinner. I love how the sweet potatoes get perfectly tender and caramelized, while that maple-pecan topping adds a crunchy, sweet-savory punch that my family simply can’t get enough of. Trust me, once you try this, roasted sweet potatoes will never be the same in your kitchen!

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples but delivers seriously gourmet flavors.
Perfect Texture: Sweet potatoes come out tender with crisp edges every single time.
Sweet & Savory Combo: The maple syrup and pecans add just the right balance of sweetness with a satisfying crunch.
Versatile & Crowd-Pleasing: A guaranteed hit whether it’s a holiday feast or quick weeknight side dish.

A close-up of many cooked sweet potato slices stacked on a white plate, each slice having a warm orange-brown color with a shiny glazed surface. On top of each slice, there are small pieces of chopped nuts that look crunchy and light brown, mixed with tiny fresh green herb leaves. The sweet potato edges are slightly darker and caramelized, creating a rich contrast with the orange inside. The plate sits on a white marbled surface, and the focus is sharp, showing the texture of the glaze and nuts clearly. photo taken with an iphone --ar 2:3 --v 7 - Maple Pecan Roasted Sweet Potatoes, roasted sweet potato side dish, easy holiday sweet potato recipe, caramelized sweet potatoes with pecans, healthy sweet potato recipe

Ingredients You’ll Need

Each ingredient in this Maple Pecan Roasted Sweet Potatoes Recipe plays a key role in building flavor and texture. You’ll want nice firm sweet potatoes and fresh pecans to get that perfect roasted sweetness and crunch.

Flat lay of two large sweet potatoes sliced into thick rounds with bright orange flesh, a small white ceramic bowl of golden melted butter, a small white ceramic bowl filled with warm brown cinnamon powder, a small white ceramic bowl containing coarse salt crystals, a small white ceramic bowl with deep red paprika powder, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl holding amber maple syrup, a small white ceramic bowl of chopped pecans with their natural brown shells and texture, and a few fresh green thyme sprigs arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Maple Pecan Roasted Sweet Potatoes, roasted sweet potato side dish, easy holiday sweet potato recipe, caramelized sweet potatoes with pecans, healthy sweet potato recipe

Sweet Potatoes: I recommend large, firm sweet potatoes; you can leave the skin on for added texture and nutrition or peel if you prefer.
Unsalted Butter: Melted butter coats the potatoes and keeps them rich and tender without overwhelming the maple syrup.
Cinnamon: Adds warm, cozy flavor that accents the sweetness perfectly.
Salt: Brings out all the natural flavors and balances the sweetness.
Black Pepper: A touch of pepper adds subtle heat and depth.
Paprika: I love the smoky hint paprika gives here, but regular sweet paprika works great too.
Maple Syrup: The star of the show! Use 100% pure maple syrup for the best, most authentic flavor.
Chopped Pecans: Fresh pecans add crunch and a buttery richness that pairs beautifully with maple and sweet potatoes.
Fresh Thyme: This herb adds an earthy note that keeps the dish from being too sweet.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love swapping things up with this Maple Pecan Roasted Sweet Potatoes Recipe depending on what I have on hand or the season. Don’t be shy—make it your own!

Spice it up: Sometimes I add a pinch of cayenne or chili powder for a little heat—it complements the sweetness surprisingly well.
Nut swaps: If you’re not a pecan fan, walnuts or almonds are great alternatives that still deliver a nice crunch.
Herb swap: Rosemary works beautifully in place of thyme if you want a more aromatic vibe.
Vegan version: Use coconut oil instead of butter and ensure your maple syrup is pure for a plant-based delight.

How to Make Maple Pecan Roasted Sweet Potatoes Recipe

Step 1: Prepare and Season Your Sweet Potatoes

First things first: wash and slice your sweet potatoes into ½-inch thick rounds. I usually keep the skin on because it crisps up nicely and adds fiber, but peel if that’s your preference. Toss these slices in melted butter, then sprinkle with cinnamon, salt, paprika, and pepper. I like using a ziplock bag for this—add everything inside and shake it up; it makes seasoning so easy and mess-free!

Step 2: Roast the Sweet Potatoes

Lay the sweet potato slices in a single layer on a baking tray—don’t crowd them! This is key because overcrowding causes steaming and you miss out on those delicious, caramelized edges. Bake them at 380°F (200°C) for about 20 to 25 minutes until they’re tender but still hold their shape. You’ll know they’re done when a fork slides in easily but the slices aren’t falling apart.

Step 3: Prepare the Maple Pecan Topping

While your sweet potatoes are roasting, mix the maple syrup with chopped pecans, the remaining cinnamon, and fresh thyme in a bowl. This combo is pure magic when it hits the oven again—totally worth the extra step.

Step 4: Final Bake with the Maple Pecan Mixture

Take your sweet potatoes out of the oven, then spoon about a teaspoon of that maple-pecan mixture on each slice. Pop them back in for another 8-10 minutes. You’ll want to see the edges caramelize and get slightly crispy—this means the flavors have perfectly melded together. Keep an eye to avoid burning the maple syrup, especially near the end.

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Pro Tips for Making Maple Pecan Roasted Sweet Potatoes Recipe

Perfect Slice Thickness: Cutting the sweet potatoes to half an inch ensures they cook evenly without becoming mushy—I’ve learned the hard way by going thinner once and ended up with a potato mush mess!
Don’t Overcrowd: Give your potatoes some breathing room on the pan to encourage browning; a crowded pan means steaming and soggy texture.
Watch the Final Bake: The last 8-10 minutes are crucial for caramelization, so keep an eye on the edges to make sure that maple topping doesn’t burn.
Use Fresh Pecans: Fresh, not stale nuts make all the difference in crunch and flavor—something I always double-check at the store.

How to Serve Maple Pecan Roasted Sweet Potatoes Recipe

Maple Pecan Roasted Sweet Potatoes Recipe - Serving

Garnishes

I love garnishing these sweet potatoes with a crumble of tangy feta or goat cheese—the salty creaminess pairs beautifully with the sweet maple and crunchy pecans. For a fresh pop, sprinkle some chopped parsley or a few thyme leaves right before serving.

Side Dishes

This recipe pairs wonderfully with roasted chicken or pork tenderloin for a cozy meal. I also like serving it alongside a simple green salad or sautéed greens to balance all that sweetness.

Creative Ways to Present

For holiday dinners, I’ve arranged these slices in a pretty fan shape on a large platter, drizzled some extra maple syrup and scattered toasted pecans and fresh herbs on top. It always gets compliments and makes the table look so inviting!

Make Ahead and Storage

Storing Leftovers

Leftovers for this Maple Pecan Roasted Sweet Potatoes Recipe store nicely in an airtight container in the fridge for up to 4 days. I usually cool them completely first to prevent condensation and sogginess, then reheat when needed.

Freezing

I’ve had good luck freezing these sweet potatoes in a single layer on a baking sheet, then transferring to a freezer-safe bag. When ready to eat, I just reheat them in the oven to bring back that lovely roasted texture.

Reheating

To keep the crisp edges when reheating, I pop leftover slices in a 350°F oven for about 10 minutes instead of microwaving. It revives the caramelization and prevents that soggy feel I want to avoid.

FAQs

Can I make this Maple Pecan Roasted Sweet Potatoes Recipe ahead of time?

Absolutely! You can prepare and roast the sweet potatoes a day in advance, then add the maple pecan topping and do the final bake right before serving. This keeps the topping fresh and crunchy.
Can I use frozen sweet potatoes for this recipe?

For best results, use fresh sweet potatoes since frozen ones tend to have more water, which can make the dish soggy rather than nicely roasted and caramelized.
Is it okay to skip the pecans or substitute another nut?

Yes! If you’re allergic or don’t like pecans, walnuts or almonds work great, or you can leave out nuts entirely for a nut-free version.
Can I make this recipe vegan?

Definitely. Just swap the butter for a plant-based oil like coconut or olive oil, and make sure to use pure maple syrup to keep it vegan-friendly.

Final Thoughts

I’ve made this Maple Pecan Roasted Sweet Potatoes Recipe countless times, and it’s still one of my go-to sides whenever I want a balance of sweet, savory, and crunchy in one bite. It’s comforting but feels special enough for guests. I honestly think you’ll enjoy it just as much as we do in my house—give it a try, and prepare to wow your family and friends with this easy, flavorful dish!