Maple-Pecan Roasted Sweet Potatoes are the spicy-sweet side dish your holiday (or weeknight dinner!) spread needs. This recipe features roasted sweet potato slices tossed in cinnamon maple-butter and topped with spicy-sweet pecan praline.

Course: Side Dish
Cuisine: American
Diet: Gluten Free


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Servings: 8


Calories: 198kcal


  • Small saucepan
  • Large rimmed baking sheet


  • 1 cup pecans, roughly chopped (sub walnuts)
  • ¼ cup plus 2 Tbsp. maple syrup, divided
  • ¾ tsp. kosher salt, divided
  • ½ tsp. ground cinnamon, divided
  •  tsp. cayenne pepper
  • 2 lbs. sweet potatoes, peeled and sliced crosswise into ½” rounds
  • 2 medium shallots, peeled and quartered
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • Orange or lime zest for garnish (optional)


  • Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper.

    Combine pecans, ¼ cup maple syrup, ¼ tsp. salt, ¼ tsp. cinnamon, and cayenne in a small saucepan. Cook mixture over medium-high until bubbly and thickened, about 4 to 5 minutes. Pour onto parchment paper and spread in an even layer. Allow mixture to cool completely while you prepare remainder of recipe.

  • Toss sweet potatoes and shallots with olive oil and remaining ½ tsp. salt. Spread evenly on a large rimmed baking sheet, avoiding too much overlap, if possible. Bake until sweet potatoes are almost tender, about 15 minutes.
  • Meanwhile, microwave butter in a small bowl until melted. Stir in remaining 2 Tbsp. maple syrup and ¼ tsp. cinnamon. Remove sweet potatoes from oven and brush with maple butter. Flip the sweet potato slices over, then brush the other side with remaining maple butter. Place back in the oven for 10 more minutes, until browned and caramelized.
  • Transfer roasted sweet potatoes and shallots to a serving platter and scatter pecan praline mixture overtop. Garnish with orange or lime zest, if desired.


    To Make Ahead: Peel and slice the potatoes and arrange them on a baking dish (or in a airtight Tupperware container) up to 1 day in advance. Cover tightly with plastic wrap and refrigerate. You can also prep the pecan praline up to 5 hours ahead.

    To Store: Refrigerate roasted sweet potatoes in an airtight storage container for up to 3 days.

    To Reheat: Rewarm leftovers in a baking dish in the oven at 350ºF for best results.


    Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 250mg | Fiber: 3g | Sugar: 12g