Roasted Sweet Potatoes with Pecans (Printable View)
Tender sweet potatoes tossed with pecans and maple for a cozy, crunchy side dish.
# What You Need:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
→ Nuts
02 - 3/4 cup pecan halves
→ Seasonings
03 - 2 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, then gently toss and scatter the pecan halves over the potatoes.
05 - Drizzle maple syrup evenly over the mixture.
06 - Return to the oven and roast for an additional 10 minutes, or until sweet potatoes are tender and lightly caramelized and pecans are toasted.
07 - Serve warm, garnished with extra pecans if desired.
# Expert Advice:
01 -
- It comes together with pantry staples and tastes like you spent hours planning.
- The maple syrup caramelizes just enough to make every bite sweet without feeling like dessert.
- Leftovers reheat beautifully and taste even better the next day.
02 -
- Don't skip the parchment paper, the maple syrup will burn onto the pan and you'll regret it.
- Add the pecans halfway through or they'll turn bitter and overcooked.
- If your sweet potatoes aren't browning, your oven might not be hot enough or the pan is too crowded.
03 -
- Cut your sweet potatoes the same size so they finish cooking at the same time.
- Taste a piece before serving and adjust salt or maple syrup if needed.
- If pecans are expensive, walnuts work just as well and cost less.