Maple-Glazed Roasted Sweet Potatoes with Toasted Pecans

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes roasted to tender perfection and glazed with pure maple syrup, topped with crunchy toasted pecans for a sweet and nutty side dish. This American Thanksgiving recipe, ready in about 40 minutes, pairs sweet potatoes, maple syrup, and olive oil for a weeknight-friendly dinner. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 220 cal/serving

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Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons maple syrup
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup pecans, chopped
1 tablespoon butter

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 pounds peeled and cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt in a large bowl until evenly coated.
Step 2: Spread the sweet potatoes on a rimmed baking sheet in a single layer and roast for 30 minutes, stirring halfway through, until tender and lightly browned.
Step 3: While the sweet potatoes roast, melt 1 tablespoon butter in a small skillet over medium heat. Add 1/2 cup chopped pecans and toast for 3-4 minutes, stirring frequently until fragrant and golden; remove from heat.
Step 4: Drizzle the roasted sweet potatoes with 3 tablespoons maple syrup and gently toss to coat. Sprinkle the toasted pecans over the top and serve warm.