Recipe

Effortless Nutty Sweet Potatoes

Roasted sweet potatoes with crisp edges, warm cinnamon, and a buttery maple pecan crunch. Easy enough for Tuesday, cozy enough for the holidays.

By Matt Campbell

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4.8

Jump to Recipe

Sweet potatoes are already doing the most: naturally sweet, weeknight-friendly, and pretty hard to mess up if you give them enough heat and keep an eye on them. This recipe is my favorite kind of low-drama win. Roast until the edges go crisp, then hit them with a quick maple-butter glaze and a shower of toasted pecans for that nutty, sweet, crunchy thing that makes people hover around the pan.

It reads like a holiday side, but it cooks like a weeknight staple. Minimal ingredients, clear steps, and a little permission to taste your way to “yep, that’s it.”

Why It Works

Crisp edges, tender centers: High heat plus enough space on the pan gives you that roasty caramelization instead of steamed sweet potato sadness.
Nutty crunch without fuss: Toasting pecans for just a few minutes wakes up their flavor and keeps the topping from tasting flat.
Sweet, but not dessert-sweet: Maple and cinnamon bring warmth, while a little salt keeps it balanced and snackable.
Flexible finishing move: Serve it as is, add a pinch of chili flakes for contrast, or swap nuts based on what is hanging out in your pantry.

Pairs Well With

Storage Tips

Keep Them Tasty

Fridge: Store in an airtight container for up to 4 days for best quality. If possible, keep the pecans separate so they stay crunchy.
Reheat (best): Spread on a sheet pan and warm at 400°F for 8 to 12 minutes until hot and the edges crisp up again.
Reheat (fast): Microwave in 30-second bursts. You will lose some crispness, but the flavor holds.
Freezing: You can freeze the roasted sweet potatoes (without nuts) for up to 2 months for best quality. Thaw overnight in the fridge, then reheat in the oven. Add fresh toasted nuts after.

Leftover hack: Chop and toss into a grain bowl with spinach, feta, and a quick lemony dressing. Sweet, salty, bright. Done.

Common Questions

Do I have to peel the sweet potatoes?

Nope. If the skins are clean and you like a little extra texture, leave them on. Peeling makes the final dish feel a bit more “holiday side dish,” but both work.

How do I stop them from getting mushy?

Two things: high heat and space on the pan. Use a big sheet pan, spread the cubes out in a single layer, and do not overcrowd. Overcrowding equals steaming.

Can I use walnuts or almonds instead of pecans?

Yes. Walnuts taste slightly more bitter in a good way and balance the sweetness nicely. Slivered almonds work too, but toast them carefully since they brown fast.

Is the maple glaze optional?

Totally. You can finish with just butter and a pinch of cinnamon, or even olive oil plus toasted nuts if you want less sweetness.

Can I make these ahead for a gathering?

Yes. Roast the sweet potatoes up to a day ahead. Reheat on a sheet pan at 400°F until hot and the edges crisp up again, then add the warm maple-butter glaze and toasted pecans right before serving.

Any allergen notes?

This recipe contains tree nuts (pecans) and dairy (butter). Swap in a dairy-free butter if needed, and use pepitas or toasted sunflower seeds for a nut-free crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, for easier cleanup)
Mixing bowl
Small skillet or small saucepan
Chef’s knife and cutting board
Measuring spoons
Spatula (for flipping)

I started making versions of this when I needed a side dish that felt like I tried, even when I definitely did not. Sweet potatoes were always in the kitchen, and pecans were that pantry bag I bought for “baking” and then ignored for months. One night I roasted the potatoes at high heat, toasted the nuts, and melted butter with a little maple syrup because I wanted something cozy but not cloying. It turned into the kind of side dish you “taste for seasoning” and suddenly half the pan is gone. That is how you know it works.

Effortless Nutty Sweet Potatoes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

2 pounds sweet potatoes, peeled or scrubbed (about 3 medium), cut into 3/4-inch cubes
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/3 cup pecans, roughly chopped
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract (optional, but cozy)
Pinch of flaky salt (optional, for finishing)
Pinch of chili flakes (optional, for a sweet-heat kick)

Instructions

Heat the oven. Preheat to 425°F. Line a large rimmed baking sheet with parchment if you want easy cleanup.
Prep and dry the sweet potatoes. Cut into even 3/4-inch cubes so they cook at the same pace. If you washed them, pat them very dry before seasoning. Water on the surface slows browning.
Season the sweet potatoes. In a mixing bowl, toss the cubed sweet potatoes with olive oil, kosher salt, cinnamon, and black pepper until every piece looks lightly coated.
Roast for crisp edges. Spread the sweet potatoes on the sheet pan in a single layer with space between pieces. Roast for 20 minutes, then use a spatula to flip and re-spread into an even layer. Roast 5 to 15 minutes more, until knife-tender with deep golden, caramelized edges. (Ovens and sweet potatoes vary, so go by color and tenderness.)
Toast the pecans. While the sweet potatoes roast, toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Immediately transfer to a plate so they do not keep cooking and turn bitter.
Make the quick glaze. In a small saucepan (or the same skillet after you remove the pecans), melt the butter over low heat. Stir in the maple syrup and vanilla (if using). Warm for 30 to 60 seconds, just until glossy.
Finish and serve. Transfer roasted sweet potatoes to a serving bowl. Drizzle with the warm maple-butter glaze, sprinkle over the toasted pecans, and finish with a pinch of flaky salt. Add chili flakes if you want that sweet-heat contrast.
Taste, then adjust. If it tastes flat, add a pinch more salt. If you want it sweeter, add a tiny extra drizzle of maple. Trust your taste.

Nutrition information is estimated.

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