These maple roasted sweet potatoes are baked with cinnamon sugar pecans and then tossed in a sweet and tangy caramelized shallot balsamic reduction. Prep takes just 15 minutes and the oven does the rest. It's a deliciously crispy glazed side dish that is great for every day and delicious enough for holiday dinners.
Table of contents
- Brown Sugar Roasted Sweet Potatoes
- Are Roasted Sweet Potatoes Healthy?
- Why This is the Best Recipe for Roasted Sweet Potatoes
- How to Make Roasted Sweet Potatoes with Maple Syrup and Pecans
- Recipe Tips
- Roasting Sweet Potatoes at a Lower Temperature
- Can I Make Maple Roasted Sweet Potatoes Ahead of Time?
- What to Eat with Roasted Sweet Potatoes
- How to Store, Freeze, and Reheat
- Frequently Asked Questions
- More Sweet Potato Recipes
Brown Sugar Roasted Sweet Potatoes
Fall is in full swing and Thanksgiving is right around the corner, so what better way to celebrate than to add delicious sweet potatoes to the menu. I love my sweet potato casserole which is a Thanksgiving must but for regular meals I wanted something a bit healthier.
These roasted balsamic sweet potatoes are sure to be a hit. They're sweetened with maple syrup and tossed with cinnamon sugar pecans for an added crunch. However, the real piece de resistance is the balsamic shallots that lend an unbelievable earthy sweetness to the finished dish.
Are Roasted Sweet Potatoes Healthy?
Sweet potatoes are one of the most important types of superfoods that you should incorporate into your diet.
They are full of Vitamins C and D and antioxidants, important to your immune system, high in iron that aids in metabolizing protein for energy and packed with magnesium for regulating stress levels.
Their sweetness is derived from natural sugars released slowly into the bloodstream helping to regulate blood sugar spikes that may lead to weight gain.
What more could you want? Oh, and they taste terrific!
Why This is the Best Recipe for Roasted Sweet Potatoes
This dish features tender diced sweet potatoes sprinkled with crunchy pecans. The pecans and sweet potatoes are an excellent combination of textures.
They are sweetened with maple syrup and brown sugar, spiced with cinnamon - classic compliments for every fall recipe.
Caramelizing shallots bring out their natural sweetness while the balsamic vinegar adds the perfect amount of tangy flavors and a balance of tastes.
The roasted glazed sweet potatoes are easy to make, as the oven does all the work. They can be served with or without the shallots (but really you should include them!).
- Sweet Potatoes - get long, thin ones because they are easier to cut
- Maple Syrup - real maple syrup is best
- Olive Oil
- Shallots - lend a mild sweet flavor to the mix
- Balsamic Vinegar - has a distinctive bold flavor that sweetens the shallots
- Pecans - adds crunch
- Brown Sugar
- Black Pepper
How to Make Roasted Sweet Potatoes with Maple Syrup and Pecans
- Place chopped sweet potatoes in a bowl and drizzle with 2 tablespoons of maple syrup.
- Pour olive oil over the potatoes.
- Season with salt and pepper.
- Stir to combine making sure all the potatoes are well covered.
- In a small bowl, place pecans and pour in cinnamon and brown sugar.
- Mix well.
- Add the pecans to the maple-coated sweet potatoes and toss.
- Place the mixture on a baking sheet with sides that has been sprayed with non-stick spray. Bake for 30 minutes.
- While the sweet potatoes are baking, heat a medium skillet with olive oil and add shallots.
- Saute for 10 minutes or until slightly caramelized.
- Add 1 tablespoon maple syrup and balsamic vinegar,
- Stir and continue to saute until shallots are caramelized and golden brown. It usually takes about 5-8 minutes.
- Keep warm until potatoes are done then add to potatoes.
- Stir and serve immediately.
- Use a large enough baking sheet so the sweet potato cubes are in a single layer.
- For even cooking, cut the sweet potatoes so the cubes are the same size.
- Remember to stir and turn over the sweet potatoes halfway through cooking so they are lightly browned on all sides.
- Use a fork to test for doneness. When sweet potatoes are done they should be tender and there's no resistance when pierced with a fork.
Roasting Sweet Potatoes at a Lower Temperature
If you need to roast the sweet potatoes in the oven with other dishes at 350°F, you'll need to cook them longer, about 20 minutes. Remember to stir them every 20 minutes and check for doneness.
Can I Make Maple Roasted Sweet Potatoes Ahead of Time?
This is a dish best served right out of the oven. You can cut up sweet potatoes a day in advance and keep them in a plastic bag in the fridge.
How to Store, Freeze, and Reheat
Store roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days.
To freeze, place roasted sweet potatoes in a freezer-safe container and freeze them for up to 4 months. Thaw in the refrigerator overnight.
Reheat in the microwave in 30-second increments until heated through or in the oven at 350°F for about 15 minutes.
Frequently Asked Questions
It's up to you. There are a lot of nutrients in the skin and leaving it on will save prep time. If you prefer sweet potatoes without the skin then peel them before roasting.
No, pre-cooking (par-boiling) is not necessary for roasting sweet potatoes.
Slice the sweet potato in half lengthwise. Cut the halves lengthwise into strips. Rotate and cut the strips into cubes.
More Sweet Potato Recipes
Love anything that has to do with sweet potatoes? If so, you've got to try these:
Sweet Potato Butternut Squash Soup is an easy, filling, warm fall lunch.
Yummy Sweet Potato Streusel Muffins for a healthier breakfast.
These Sweet Potato Puffs come with a sweet surprise inside!
Sweet Potato Cookies from Running To The Kitchen
Sweet Potato Casserole complete with a streusel topping is the perfect holiday side dish!
Find even more of the best fall recipes here on 2CM!
Maple Roasted Sweet Potatoes with pecans
- 2 large sweet potatoes, peeled and cut into small cubes
- 3 Tablespoons pure maple syrup
- 3 Tablespoons extra light olive oil
- salt & pepper to taste
- ¼ cup pecans, roughly chopped
- ½ teaspoon cinnamon
- 2 teaspoons brown sugar
- 3 large shallots, peeled and sliced thin
- 1 Tablespoon balsamic vinegar
- Preheat oven to 400 degrees. Spray cookie sheet with sides with non-stick spray.
- Place cut sweet potatoes in large bowl. Combine 2 tablespoons each maple syrup and olive oil and drizzle over potatoes. Season them with salt & pepper to taste.
- Toss nuts with cinnamon and sugar to coat then add to sweet potatoes. Pour onto prepared cookie sheet and spread into single layer.
- Bake 30 minutes, turning half way through, until soft and slightly caramelized.
- While potatoes are baking, heat 1 tablespoon olive oil and shallots in a medium skillet over medium heat. Sauté until slightly caramelized, about 7-10 minutes.
- Add remaining tablespoon of syrup and tablespoon of balsamic vinegar. Continue to sauté until caramelized and golden brown, about another 5-8 minutes.
- Keep warm until potatoes are done.
- Pour potatoes into serving bowl and add caramelized shallots. Stir.
- Serve immediately.
This post has been updated with new photos and step-by-step instructions. It was first published on April 15, 2015.