Roasted Sweet Potatoes with Pecans & Spiced Maple Sauce

adapted from: Aida Mollenkamp’s recipe
serves: 4-6

2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
salt & pepper
2 tablespoons oil
4 tablespoons unsalted butter
3 tablespoons pure maple syrup
¼ tsp cayenne pepper

Heat oven to 450° and arrange the rack in the middle.

While oven heats, place pecans on a baking sheet to toast until they smell fragrant and are a bit darker, about 5 minutes. Remove from oven and set aside.

Place sweet potatoes on a rimmed baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40-45 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in the maple syrup and cayenne and cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of toasted pecans.

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2 Replies to “Roasted Sweet Potatoes with Pecans & Spiced Maple Sauce”

  1. I’m going to give these a whirl this Thanksgiving. Did you have any issues with the potatoes sticking to the pan? My roasted sweet potatoes always stick to the pan!

  2. They are delicious! With a good heavy baking sheet and the coating of vegetable oil, they released easily when turned. I have learned the value of a heavy duty baking sheet…

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