maple roasted sweet potatoes with pecans

$5.28 recipe / $0.88 serving

If you’ve followed this blog for a while then you probably know that I’m a firm believer in roasting vegetables. They become tender, sweet, and their flavor increases in depth and complexity as the natural sugars caramelize. It’s a beautiful thing.

Not to mention it’s easy. Just coat the vegetables in whatever herb, spice, or other flavoring you want, spread ’em out on a baking sheet, and throw them into the oven. And that’s exactly what you need on Thanksgiving Day, right? Something that you can just throw into the oven and forget about as you prepare the rest of the meal.

You can get double duty out of your oven by roasting these sweet potatoes while you cook other dishes. Just be aware that lower temperatures and having multiple items in the oven mean a longer cooking time. I roasted mine at 350 (because that’s what it was set at for the turkey) and they took about 45 minutes to roast. If they’re in the oven alone, I’d go for 400 degrees. Hotter temperatures will also brown and caramelize the edges better, so keep that in mind. The point is, they’re flexible!

Maple Roasted Sweet Potatoes with Pecans

maple roasted sweet potatoes with pecans

5.0 from 2 reviews
maple roasted sweet potatoes with pecans
Prep time
Cook time
Total time
Total Cost: $5.28
Cost Per Serving: $0.88
Serves: 6
  • 3 medium
  • (about 3 lbs) sweet potatoes $2.73
  • ½ cup shelled pecans $1.12
  • ¼ cup brown sugar $0.08
  • ¼ cup real maple syrup $1.29
  • ¼ tsp cinnamon $0.02
  • ⅛ tsp ground cloves $0.02
  • a pinch salt $0.02
  1. Preheat the oven to 400 degrees. Rinse, peel and cube the sweet potatoes into ¾ inch cubes. Roughly chop the pecans.
  2. Place the sweet potatoes in a large bowl and add the pecans, maple syrup, brown sugar, cinnamon, and cloves. Toss to coat. Spread the sweet potatoes out on a large baking sheet covered in foil. Spread them out into a single layer. Use two baking sheets, if needed, to prevent them from piling up on each other. Sprinkle the potatoes lightly with salt.
  3. Place the potatoes in the oven and roast at 400 degrees for 30-40 minutes or until the cubes are soft and the edges have browned slightly. Stir the potatoes once, half way through (about 20-30 minutes in) to redistribute the maple syrup and seasoning. Serve warm!


maple roasted sweet potatoes with pecans

Step By Step Photos

sweet potatoesStart with 3 medium sweet potatoes. This was around three pounds worth.

cubed sweet potatoesPeel and cube the sweet potatoes. Place them in a large bowl.

add seasoningRoughly chop the pecans and add them to the bowl along with the maple syrup, brown sugar, cinnamon, and cloves. Stir until everything is well coated.

toss to coatSpread the potatoes out onto a large baking sheet covered in foil (a little non-stick spray doesn’t hurt either, although I forgot to use it). Use two baking sheets, if needed, to prevent the potatoes from piling up. If they’re on top of each other, they’ll steam instead of roast and you won’t get nice caramelization. I probably should have use two baking sheets but they turned out delicious all the same!

roastPlace the baking sheet into a preheated 400 degree oven and roast for about 30-45 minutes or until the potatoes are tender and the edges are golden brown. You’ll need to stir it once half way through to redistribute the maple syrup and brown sugar.

full thanksgiving dinnerIf you have room in your oven (multiple racks) you can roast them while you cook other items. Just be aware that if your oven is at a different temperature, the potatoes will take a different amount of time to cook. Keep an eye on them and don’t forget to stir!


  1. Can this recipe be made the day before and how would you reheat it?

    • Although oven roasted vegetables still taste great the next day, they tend to not be nearly as pretty. So, if you’re making it for Thanksgiving I’d try to make it the day of, if possible.

  2. Joanna says:

    I usually make a sweet potato dish for Thanksgiving that is much more complicated and very sweet. Its great, but its a bit much with all the other food. I think I’ll give this dish a try this year, seems easier and lighter.

  3. Caitlin says:

    I made these a bit ago and they were awesome. I wanted to make them for Thanksgiving this year, but oven space is limited. Do you think this would work in the slow cooker?

    • Interesting idea! I have to admit, I’ve never tried to cook sweet potatoes in the slow cooker. I’ve done whole regular potatoes and it worked well. I think it probably would work, just make sure to coat the inside of the cooker with non-stick spray. That sugar will stick!

      • susanne says:

        i made sweet potatoes in the slow cooker, and you just don’t get the chewy, carmelized yummy crispness of baked/roasted. they do cook but the texture is meh.

  4. I made these last year for Thanksgiving and I am making them again this year! Soooo yummy :)

  5. Anon – Yes, just go to the list of labels in the far right hand column, and click on the “Thanksgiving” label to see the rest of my Thanksgiving recipes :) The turkey and stuffing in the picture is the “Turkey & Stuffing Casserole” and it’s SO GOOD. I don’t think I ever posted the green beans, but I just cooked some bacon, then cooked onions in the bacon grease, and tossed steamed green beans in that.

  6. Anonymous says:

    Do you have the recipes posted for the turkey, stuffing, cranberry sauce and green beans??? I would be really interested in trying those too! :)

  7. Usually when I roast sweet potatoes I cut them into wedges. Looking forward to giving this cubed version a try. Looks great!

  8. Ooops! Typo! I used cloves, but honestly, either would taste great! (fixing the typo now – thx for the heads up!)

  9. Quick question!

    The recipe list calls for cloves, but the recipe states nutmeg. Which one would work best?

  10. This looks awesome. We’re making regular ol’ boring sweet potato casserole, but since we eat baked sweet potatoes once a week with dinner, this would be a nice switch up!

  11. this looks so delicious! I just moved to the south from Idaho and discovered I really like sweet potatoes!

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