Description
Cozy, caramelized, and full of crunch these Maple-Pecan Roasted Sweet Potatoes are the perfect harmony of sweet, spicy, and nutty. A crowd-pleasing side for holidays or everyday glow.
Ingredients
Units
Scale
- 1 cup pecans, roughly chopped (substitute: walnuts)
- 1/4 cup plus 2 tbsp. maple syrup, divided
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. ground cinnamon, divided
- 1/8 tsp. cayenne pepper
- 2 lbs. sweet potatoes, peeled and sliced into 1/2” rounds
- 2 medium shallots, peeled and quartered
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- Orange or lime zest, for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a small baking sheet or plate with parchment paper.
- Make the pecan praline: In a small saucepan over medium-high heat, combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne. Cook 4-5 minutes until thickened. Pour onto parchment-lined sheet and let cool.
- Toss sweet potatoes and shallots with olive oil and remaining 1/2 tsp. salt. Spread in a single layer on a large rimmed baking sheet.
- Roast for 15 minutes until nearly tender.
- Melt butter in the microwave. Stir in remaining 2 Tbsp. maple syrup and 1/4 tsp. cinnamon.
- Brush sweet potatoes with maple butter, flip, and brush again. Roast for another 10 minutes until golden and caramelized.
- Arrange sweet potatoes and shallots on a platter. Crumble pecan praline overtop. Garnish with zest if using.
Notes
Use raw, unsalted pecans and dark maple syrup for depth. Praline can be made ahead. For vegan, substitute butter with plant-based alternative. Even slicing ensures uniform cooking.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 14g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg