Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Elevate your holiday or weeknight menu with these irresistible Roasted Sweet Potatoes with Cinnamon Pecan Crunch—a side dish that perfectly balances sweet, salty, and nutty flavors. Tender sweet potato cubes are roasted to caramelized perfection, then topped with a buttery, maple-infused cinnamon pecan mixture that adds a delightful crunch to every bite. This easy-to-make recipe combines wholesome ingredients like brown sugar, vanilla, and olive oil to create a flavorful dish that’s as comforting as it is crowd-pleasing. Ready in under an hour, this decadent yet simple recipe is perfect for pairing with roasted meats, festive feasts, or even as a standalone treat. Serve it warm, and watch it disappear from the table!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1 cup pecans
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes. Transfer the cubes to the prepared baking sheet.
Drizzle the sweet potatoes with olive oil and sprinkle with salt and 1 teaspoon of ground cinnamon. Toss them well to coat evenly.
Spread the sweet potatoes into a single layer on the baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until tender and lightly browned.
While the potatoes are roasting, prepare the cinnamon pecan topping. Chop the pecans into small pieces and set aside.
In a small saucepan over medium heat, combine the brown sugar, butter, maple syrup, vanilla extract, and the remaining 1/2 teaspoon of cinnamon. Stir until the mixture is melted and smooth, about 2-3 minutes.
Stir the chopped pecans into the saucepan, making sure they are evenly coated in the sugar mixture. Remove from heat.
Once the sweet potatoes are roasted, transfer them to a serving dish. Spoon the cinnamon pecan topping evenly over the sweet potatoes.
Serve warm and enjoy this sweet and nutty side dish!
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 80.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 478 mg | 10% | |
*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.
