Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between sweet and savory. The cinnamon-maple butter gives each slice a rich, sticky coating, while the cayenne-spiced pecans add just the right kick and crunch. It’s easy to make, yet feels special enough for guests. Plus, it’s incredibly versatile—I can prep parts of it ahead of time, and the leftovers taste amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pecans, roughly chopped (I sometimes swap with 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 ½” rounds
2 medium shallots, peeled and quartered
2 Tbsp. olive oil
2 Tbsp. unsalted butter
Orange or lime zest for garnish (optional)

Directions

I start by preheating the oven to 425ºF and lining a small baking sheet or plate with parchment paper.
Then I combine the chopped pecans, 1/4 cup maple syrup, 1/4 tsp salt, 1/4 tsp cinnamon, and cayenne in a small saucepan. I let it cook over medium-high heat until it gets bubbly and thick, about 4 to 5 minutes. Once done, I pour it onto the parchment-lined surface and let it cool completely.
I toss the sweet potato rounds and shallots with olive oil and the remaining 1/2 tsp salt. Then I spread them evenly on a large rimmed baking sheet—trying not to overlap the slices—and bake for about 15 minutes.
While that’s roasting, I melt the butter in the microwave and stir in the remaining 2 Tbsp maple syrup and 1/4 tsp cinnamon to make the glaze.
I take the potatoes out of the oven, brush them with the maple butter, flip each slice, then brush the other side. They go back into the oven for another 10 minutes until they’re caramelized and golden.
To serve, I transfer everything to a platter and scatter the cooled pecan praline over the top. A little citrus zest makes a nice finishing touch if I want to add extra brightness.

Servings and timing

This recipe makes about 8 servings, perfect for a holiday side dish or larger dinner party.

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

Variations

I sometimes use walnuts instead of pecans for a slightly different flavor and texture.
If I want a smokier finish, I add a pinch of smoked paprika to the maple butter.
For a vegan version, I simply swap out the butter for plant-based butter.
I’ve also tried adding roasted apple slices for an extra layer of sweetness.
To make it spicier, I bump up the cayenne or even drizzle with a bit of hot honey.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I place them in a baking dish and warm in a 350ºF oven until heated through. This helps maintain their crisp edges and prevents sogginess.

FAQs

How far in advance can I prep the sweet potatoes?

I usually peel and slice the sweet potatoes up to a day ahead. I keep them in an airtight container or covered on a baking sheet in the fridge until I’m ready to roast.

Can I make this recipe without nuts?

Yes, I can leave out the pecans entirely or replace them with roasted seeds like pepitas for crunch without the nuts.

What’s the best way to get the sweet potatoes caramelized?

Brushing both sides with the maple butter and roasting at high heat does the trick. I avoid overcrowding the pan so they can brown properly.

Can I freeze leftovers?

I wouldn’t recommend freezing this dish—the texture changes too much. It’s best enjoyed fresh or refrigerated for a few days.

Are shallots necessary?

Not at all. I like the sweet, mellow flavor they add, but I’ve skipped them before or replaced them with red onions with great results.

Conclusion

Maple-Pecan Roasted Sweet Potatoes are one of those dishes that feel like a treat but are easy enough to pull off any night of the week. I love the contrast of creamy sweet potatoes, buttery maple glaze, and that crunchy, spiced pecan topping. Whether I’m feeding a crowd or just treating myself, this side dish always brings warm, cozy flavor to the table.