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 developed and reviewed.

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-inspired Thanksgiving recipe, ready in about 40 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 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 "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.

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

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Ingredients

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