Maple-Balsamic Glazed Sweet Potato with Toasted Pecans

Name: Maple-Balsamic Glazed Sweet Potato with Toasted Pecans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium, peeled and cut into 1/2-inch thick wedges sweet potatoes; 2 tbsp olive oil; 1 tbsp pure maple syrup; 1 tbsp balsamic vinegar; 1/4 tsp salt; 1/4 tsp ground cinnamon; 2 tbsp, chopped pecans; 1 tbsp (optional) butter

Tender sweet potato wedges coated in a sweet-tart maple-balsamic glaze, finished with a nutty pecan crunch for balanced flavor.

Cuisine: American

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 medium, peeled and cut into 1/2-inch thick wedges sweet potatoes
2 tbsp olive oil
1 tbsp pure maple syrup
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp, chopped pecans
1 tbsp (optional) butter

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sweet potatoes (peeled and cut into 1/2-inch thick wedges) with 2 tbsp olive oil, 1 tbsp pure maple syrup, 1 tbsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp ground cinnamon in a bowl until evenly coated.
Step 2: Arrange the sweet potato wedges in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping once halfway, until tender and golden brown.
Step 3: While the sweet potatoes bake, heat a small skillet over medium heat. Add 2 tbsp chopped pecans and toast for 2-3 minutes until fragrant and golden, stirring frequently.
Step 4: Remove the sweet potatoes from the oven and drizzle with any accumulated pan juices. Top with the toasted pecans and 1 tbsp butter (if using) for a glossy finish.