Roasted Sweet Potatoes with Pineapple and Pecans
Elevate your side dish game with this irresistible recipe for Roasted Sweet Potatoes with Pineapple and Pecans—a flavorful blend of roasted perfection and tropical flair. Sweet potatoes are tossed with a maple-cinnamon glaze for a touch of warmth and caramelization, then paired with juicy pineapple chunks and toasted pecan halves for a delightful mix of textures. The dish finishes in the oven, where the pineapple’s natural sugars caramelize and the pecans take on a nutty richness. Ready in just 45 minutes, this culinary creation strikes the perfect balance between sweet and savory, making it an ideal addition to holiday spreads, potlucks, or weeknight dinners. Garnish with fresh parsley for a pop of color and serve warm as a comforting side dish that’s sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs sweet potatoes
- 1.5 cups pineapple chunks (fresh or canned, drained if canned)
- 0.75 cups pecan halves
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes and cut them into 1-inch cubes. Transfer the sweet potato cubes to a large mixing bowl.
In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, salt, and black pepper.
Pour the mixture over the sweet potatoes and toss until the potatoes are evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through.
Remove the baking sheet from the oven and scatter the pineapple chunks and pecan halves over the sweet potatoes. Gently toss to combine.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the sweet potatoes are fork-tender, the pineapple starts to caramelize, and the pecans are toasted.
Remove from the oven and let cool for a few minutes. If desired, garnish with freshly chopped parsley before serving.
Serve warm as a side dish for your favorite meal. Enjoy!
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 17.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 131 mg | 3% | |
*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.
