Maple-Glazed Roasted Sweet Potatoes with Pecans

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Tender roasted sweet potatoes coated in a sticky maple glaze and topped with toasted pecans for a sweet and nutty side dish. This American-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs sweet potatoes, maple syrup, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cubed into 1-inch pieces sweet potatoes
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• 1/3 cup, roughly chopped pecans

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 2 peeled and cubed large sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cinnamon until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on a large rimmed baking sheet.
3. Step 3: Roast for 25 minutes, then remove from oven and drizzle 1/4 cup maple syrup evenly over the sweet potatoes.
4. Step 4: Sprinkle 1/3 cup roughly chopped pecans over the top and gently toss the sweet potatoes to coat with the syrup and pecans.
5. Step 5: Return to oven and roast for an additional 10-15 minutes until the sweet potatoes are tender and caramelized and the pecans are toasted.
6. Step 6: Remove from oven and serve warm.