Cinnamon Maple Roasted Sweet Potatoes (Print-Friendly Version)
Tender sweet potatoes roasted with cinnamon, maple, and pecans create an irresistible, caramelized side.
# Ingredients You'll Need:
→ Main Ingredients
01 -
3 medium sweet potatoes, peeled and sliced into 1.25 cm rounds
→ Glaze
02 -
80 ml unsalted butter, melted
03 -
1.5 teaspoons ground cinnamon
04 -
0.5 teaspoon ground nutmeg
05 -
0.5 teaspoon fine sea salt
06 -
60 ml pure maple syrup
07 -
4 tablespoons honey
08 -
35 g pecans, chopped
09 -
1 teaspoon fresh thyme, finely chopped
# How to Make It:
01 -
Preheat oven to 200°C. Peel sweet potatoes and slice into 1.25 cm thick rounds.
02 -
In a large bowl, combine melted butter, 1 teaspoon ground cinnamon, and salt. Toss sweet potato slices in the butter mixture until all pieces are evenly coated.
03 -
Arrange sweet potato rounds on a baking sheet in a single layer with space between each slice. Bake for 25–30 minutes, or until tender when pierced with a fork.
04 -
While potatoes bake, mix maple syrup, honey, chopped pecans, nutmeg, remaining 0.5 teaspoon cinnamon, and thyme in a small bowl.
05 -
Top each sweet potato round with approximately 1 teaspoon of the maple pecan mixture. Return baking tray to the oven and roast for an additional 10 minutes, until edges are caramelized.
06 -
Transfer sweet potatoes to a serving dish. Optionally, garnish with feta or goat cheese before serving.
# Extra Information:
01 -
For best texture, avoid overcrowding the baking sheet to encourage caramelization rather than steaming.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to five days.