Description
Delightfully sweet and aromatic, these Cinnamon Maple Roasted Sweet Potatoes combine tender roasted sweet potato slices with a luscious maple and honey glaze, accented by warm spices and crunchy pecans. Perfect as a comforting side dish or a holiday favorite, this recipe is easy to prepare and delivers a beautiful balance of sweet, savory, and nutty flavors.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes, peeled
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Maple Pecan Glaze
- 1/4 cup pure maple syrup
- 4 tablespoons honey
- 1/3 cup chopped pecans
- 1 teaspoon fresh thyme, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2-inch thick rounds to ensure even cooking and caramelization.
- Toss with Butter and Spices: In a large bowl, combine melted butter, 1 teaspoon cinnamon, and salt. Toss the sweet potato slices in this mixture until each piece is thoroughly coated with the flavorful butter blend.
- Arrange and Roast Potatoes: Spread the sweet potato slices out in a single layer on a baking sheet. Leave small gaps between slices to allow proper browning rather than steaming. Bake for 25-30 minutes until the potatoes are fork tender.
- Prepare Maple Pecan Mixture: While the potatoes roast, mix together maple syrup, honey, chopped pecans, nutmeg, the remaining 1/2 teaspoon cinnamon, and finely chopped fresh thyme in a bowl to create a rich, spiced glaze.
- Glaze and Continue Baking: Remove the baking sheet from the oven. Spoon about 1 teaspoon of the maple pecan mixture on top of each sweet potato slice. Return the pan to the oven and bake for an additional 10 minutes or until the edges of the sweet potatoes are beautifully caramelized.
- Serve: Serve these roasted sweet potatoes warm, either as they are or topped with optional feta or goat cheese for a creamy contrast.
Notes
- For extra flavor, toast the pecans lightly before mixing them with the glaze.
- If you prefer a vegan version, substitute the butter with coconut oil and use maple syrup only instead of honey.
- Leaving space between potato slices is critical to achieve caramelized edges rather than steamed, soggy potatoes.
- These sweet potatoes can be prepared a day ahead and reheated gently before serving.
