Description
This quintessential holiday side dish features tender, oven-roasted sweet potatoes tossed in a rich, velvety maple glaze and crowned with a crunchy, spiced pecan topping. By roasting the potatoes instead of boiling them, we concentrate their natural sweetness and ensure a perfect, firm-yet-tender texture. It is a sophisticated, crowd-pleasing comfort food that pairs beautifully with any festive roast, offering a harmonious balance of earthy flavors and delightful crunch that guests will love.
Ingredients
4 lbs sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup pure grade A maple syrup
1/4 cup unsalted butter, melted
1 cup pecans, coarsely chopped
1/4 cup brown sugar, packed
1 tsp ground Ceylon cinnamon
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Arrange the cubed sweet potatoes on a large rimmed baking sheet and roast for 25 minutes until tender.
Transfer the roasted potatoes into a large glass baking dish.
Drizzle the melted butter and maple syrup evenly over the potatoes and toss gently to coat.
In a small bowl, mix the pecans, brown sugar, and cinnamon.
Sprinkle the pecan mixture evenly over the potatoes.
Bake for an additional 20 minutes until the topping is golden and bubbling.
Notes
Ensure you use pure maple syrup rather than pancake syrup for the best flavor profile. If you prefer extra crunch, you can toast the pecans in a dry pan for 2-3 minutes before mixing them with the sugar and cinnamon. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg