Maple Glazed Sweet Potatoes with Pecan Topping
Elevate your holiday table or weeknight dinner with these irresistible Maple Glazed Sweet Potatoes with Pecan Topping. This comforting recipe features tender roasted sweet potato slices drizzled with a rich maple-butter glaze infused with warm cinnamon and vanilla. Topped with a crunchy mix of toasted pecans and brown sugar, the result is a beautifully caramelized dish that’s the perfect balance of sweet and nutty. Ready in under an hour, this simple yet elegant side dish is ideal for Thanksgiving, Christmas, or any cozy fall gathering. With its vibrant flavors and easy preparation, this recipe is sure to be a crowd-pleaser year-round!
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 1/3 cup maple syrup
- 3 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes and slice them into 1/2-inch thick rounds, aiming for uniform thickness to ensure even cooking.
Place the sweet potato slices in a large mixing bowl, drizzle with olive oil, and toss to coat. Arrange the slices in a single layer on the prepared baking sheet.
Roast the sweet potatoes in the oven for 20 minutes. Flip the slices over and roast for an additional 10 minutes, or until tender and slightly golden on the edges.
While the sweet potatoes are roasting, prepare the maple glaze. In a small saucepan over medium heat, melt the butter. Add the maple syrup, cinnamon, salt, and vanilla extract, stirring until fully combined. Reduce the heat to low and let it simmer for 2-3 minutes to thicken slightly.
In a small bowl, mix together the chopped pecans and brown sugar.
Once the sweet potatoes are cooked, transfer them to a serving dish. Drizzle the maple glaze evenly over the sweet potatoes.
Sprinkle the pecan and brown sugar mixture generously on top of the glazed sweet potatoes.
Return the dish to the oven and bake for an additional 5 minutes, allowing the pecans to toast slightly and the glaze to caramelize.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy this sweet and nutty side dish warm!
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 115.2 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
