Roasted Sweet Potatoes Maple

My apartment smelled like autumn the first time I made these sweet potatoes, the maple syrup hitting the hot pan and sending up these incredible caramel clouds that had my roommate wandering in from the living room with a suspicious what are you making look. I'd been looking for a side dish that felt special enough for holiday dinners but simple enough for Tuesday nights, and this combination of roasted sweet potatoes with that maple glaze just clicked.

Last Thanksgiving I brought these to my sister's house, and her father-in-law who usually just politely takes a serving of everything went back for thirds. He kept asking what I put in them, and when I said just maple syrup and cinnamon he looked at me like I was hiding some secret family recipe. Sometimes the simplest ingredients make the most convincing magic.

Ingredients

• 1.5 lbs sweet potatoes: I've learned that cutting them into exactly 1-inch cubes is the sweet spot for even cooking, and peeling them first lets that glaze really cling to every surface
• 3 tbsp maple syrup: The real stuff matters here, not pancake syrup, because it needs to caramelize properly in the oven
• 2 tbsp olive oil: This helps the maple syrup distribute evenly and prevents that sticking disaster I had my first time making these
• 1/2 tsp ground cinnamon: Warm and cozy without overpowering the natural sweetness of the potatoes
• 1/2 tsp sea salt: Absolutely crucial for balancing all that sweetness, don't skip it
• 1/4 tsp black pepper: Just enough to make things interesting and add a little depth
• 1/2 cup pecan halves: Get them toasted in the last minutes so they stay crunchy, not soggy
• 1 tbsp fresh parsley: Totally optional but I love how it makes the dish look finished and adds a fresh hit against all that sweetness

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper, or you'll be scrubbing caramelized maple syrup off metal for way too long like I did that one time.

Coat the potatoes:

Throw those cubed sweet potatoes in a big bowl and pour over the olive oil, maple syrup, cinnamon, salt, and pepper, then toss until every piece is glistening.

Arrange for roasting:

Spread them out in a single layer with some breathing room between pieces, because crowded potatoes steam instead of roast and nobody wants mushy sweet potatoes.

First roast:

Let them go for 25 minutes until they're starting to soften and get those gorgeous brown edges.

Add the crunch:

Pull the pan out, gently toss the potatoes, and scatter those pecan halves right on top so they can toast alongside everything else.

Final roast:

Back in for 10 to 12 more minutes until the potatoes are tender and caramelized and your kitchen smells like a bakery.

Finish and serve:

Transfer to a nice serving dish, sprinkle with fresh parsley if you're feeling fancy, and get them to the table while they're still warm.

Pin It

These have become my go-to for bringing to dinner parties because they travel well and reheat beautifully. I've made them for Thanksgiving, for potlucks, and just because I wanted something comforting on a rainy Sunday. They're the dish people actually remember and ask about.

Make Ahead Magic

You can cut and coat the sweet potatoes up to a day ahead and keep them in the fridge. When you're ready to cook, just spread them on the pan and pop them in the oven. The pecans should still be added during those last 10 minutes so they stay perfectly crisp.

Serving Ideas

Beyond the obvious holiday table, these sweet potatoes work alongside roasted chicken, pork chops, or even as part of a vegetarian grain bowl. I've also been known to eat leftover ones straight from the fridge for breakfast, which my teenage self would never have believed.

Flavor Twists

Once you've got the basic technique down, this recipe is incredibly forgiving. A pinch of cayenne pepper creates this amazing sweet heat situation, while smoked paprika adds depth without any actual smoke flavor. Walnuts work perfectly if that's what you have in your pantry.

• Try adding a splash of vanilla extract to the glaze for something unexpectedly sophisticated
• A squeeze of fresh orange juice brightens everything up in the most lovely way
• Coconut oil instead of olive oil adds a subtle tropical note that somehow works beautifully

Pin It

There's something about the combination of roasted sweet potatoes and maple syrup that just feels like home, no matter the season. I hope these become one of those recipes you turn to again and again.

Recipe FAQs

→ What is the best way to roast sweet potatoes evenly?

Cut sweet potatoes into uniform cubes about 1 inch thick and spread them in a single layer on a baking sheet to ensure even roasting.

→ Can I substitute pecans with another nut?

Yes, walnuts or almonds can be used as alternatives, but they may alter the flavor and texture slightly.

→ How do I prevent the glaze from burning during roasting?

Toss the sweet potatoes with the glaze before baking and add the pecans midway to avoid burning the syrup and nuts.

→ What spices complement maple syrup in this dish?

Cinnamon, black pepper, and a hint of sea salt enhance the sweet and savory profile, while optional cayenne or smoked paprika can add depth.

→ Can this dish be prepared ahead of time?

You can prepare the glaze and cut the potatoes in advance, but roasting is best done just before serving to retain texture.