Description
Spicy-sweet and caramelized to perfection, these Maple-Pecan Roasted Sweet Potatoes are the perfect holiday or weeknight side dish with crunchy pecan praline on top.
Ingredients
1 cup pecans, roughly chopped (substitute walnuts if desired)
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 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)
Instructions
Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper.
In a small saucepan, combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne. Cook over medium-high heat until bubbly and thickened (4–5 minutes). Pour onto parchment and cool completely.
Toss sweet potatoes and shallots with olive oil and remaining 1/2 tsp. salt. Spread on a large rimmed baking sheet in a single layer. Roast for 15 minutes.
Melt butter in the microwave and stir in remaining 2 Tbsp. maple syrup and 1/4 tsp. cinnamon.
Remove potatoes from the oven. Brush both sides of slices with maple butter. Return to oven for 10 more minutes, until browned and caramelized.
Transfer to a serving platter, sprinkle pecan praline overtop, and garnish with zest if desired.
Notes
To Make Ahead: Slice sweet potatoes and store covered in the fridge up to 1 day ahead. Pecan praline can be made up to 5 hours in advance.
To Store: Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Warm in a 350ºF oven until heated through for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
