Roasted Sweet Potato Slices are the perfect side dish for Thanksgiving and Christmas holiday meals, or for everyday dinners during the fall and winter months. The sweet maple pecan topping makes these completely irresistible!
Sweet potatoes are one of my favorite side dishes – no matter if they’re prepared as Honey Butter Mashed Sweet Potatoes, Maple Walnut Twice Baked Sweet Potatoes, or roasted like in this recipe here.
We especially enjoy this recipe for holiday dinners (so perfect for Thanksgiving!), but it’s also great when you need an easy side everyone will eat on a regular weeknight.
Watch the recipe video
Ingredients you’ll need
This is an incredibly easy recipe with just a handful of ingredients – and almost all of them are pantry staples!
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- skip the brown sugar to make it entirely naturally sweetened – it will be a little less caramelized but still divine
- you can use something like coconut oil in place of the butter to make this dairy-free and vegan
- use walnuts in place of the pecans if you don’t have them on hand
To peel or not to peel?
The sweet potatoes do not need to be peeled if you’re short on time – just make sure you fully scrub them down under running water to remove any sandy grit.
My kids like the sweet potatoes much better when I peel them, so I mostly do them the favor. But definitely not always ?
PS this is the BEST vegetable peeler I’ve ever owned (affiliate link)!
How to make roasted sweet potato slices
These roasted sweet potato slices are so easy to make, there’s no excuse not to whip them up! Read on for the detailed step-by-step photos and instructions, or scroll down for tips and the printable recipe card.
1 – Roast the potatoes:
Preheat the oven to 450°F (I used to say 500°F, but some of you slice your sweet potatoes too thin and burn them, so 450°F it is now ?).
Line a rimmed baking sheet with aluminum foil if you like easy cleanups.
2 – Season the potatoes:
Add the sweet potato rounds to the prepared baking sheet and toss them with melted butter, salt and pepper. You can use a bowl if you’re into doing the dishes.
Make sure to spread out the potatoes evenly on the baking sheet, this will ensure they all cook at the same speed.
3 – Roast the potatoes
Roast the potatoes for 15-20 minutes, or until the bottoms are lightly golden.
Combine all ingredients for the topping, then flip the sweet potato slices and evenly divide the topping over them.
Finish roasting for 5 minutes, or until the maple syrup is bubbly.
Note: Keep an eye on those potatoes!
These potatoes roast at a high heat to get a nice caramelization on the outside, while turning the inside melting-soft. Since every oven behaves differently, make sure to watch your sweet potatoes closely to make sure they don’t burn. The times given work perfectly in my oven, but you’ll need to see how yours works.
Recipe tips
- Make sure to slice the potatoes into roughy ½ inch slices, otherwise the roasting times given in the recipe will be off.
- Try to place the maple syrup mixture into the middle of each sweet potato round so it doesn’t run down the side so much; that’s how you get the most tasty topping onto every slice.
- For a nice hint of warm spices, try adding your favorite spices – I used cinnamon here, but allspice, a pinch of nutmeg or even pumpkin pie spice are all delicious, too.
Make ahead tips
I know we want to make all the things ahead for holiday meals, but I don’t recommend making these too far out – they do taste best hot out of the oven.
You can prep all the ingredients a day ahead though – slice up the sweet potatoes and keep them in an airtight container covered with first a layer of damp paper towels and then the lid tightly secured.
Chop the pecans and combine the maple syrup and brown sugar in a small jar with a lid (do not mix the pecans and maple syrup yet, or the nuts will turn very soft).
Serving suggestions
In a classic holiday meal, you’ll probably have all the side dishes (stuffing! mashed potatoes! green beans! stuffed acorn squash!). They pair wonderfully with a simple main dish of Crockpot Cranberry Turkey Breast – or for a regular weeknight, try them with my Crockpot Cranberry BBQ Meatballs!
More easy sweet potato dishes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Maple Pecan Roasted Sweet Potato Slices
Recipe details
Equipment
- Vegetable Peeler
- Baking Sheet
- Spoon
Ingredients
- 2 pounds sweet potatoes scrubbed, peeled if desired and sliced crosswise into ½” rounds
- 2 tablespoons melted butter
- salt and pepper to taste
- ¼ cup maple syrup
- 1 tablespoons brown sugar more or less to taste
- ½ cup chopped pecans
Instructions
- Prep: Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil.
- Season sweet potatoes: Toss the sweet potatoes with melted butter, salt and pepper. Spread out in an even layer on the prepared baking sheet.
- Bake sweet potatoes: Bake for 20 minutes, until the bottoms are starting to brown.
- Add maple syrup mixture: Combine maple syrup, brown sugar and chopped pecans. Flip the sweet potato slices, then divide maple syrup mixture evenly over the sweet potatoes. Finish baking for 5 minutes, or until syrup is bubbly.
Notes
- skip the brown sugar to make it entirely naturally sweetened – it will be a little less caramelized but still divine
- you can use something like coconut oil in place of the butter to make this dairy-free and vegan
- use walnuts in place of the pecans if you don’t have them on hand
- Make sure to slice the potatoes into ½ inch slices, otherwise the roasting times given in the recipe will be off.
- Try to place the maple syrup mixture into the middle of each sweet potato round so it doesn’t run down the side so much; that’s how you get the most tasty topping onto every slice.
- For a nice hint of warm spices, try adding your favorite spices – I used cinnamon here, but allspice, a pinch of nutmeg or even pumpkin pie spice are all delicious, too.
Marcia Leidig says
Delicious, and easy to make. I left out the brown sugar (my husband is diabetic so that may have been overkill) and seasoned with a teaspoon of pumpkin pie spice. Maple syrup was caramelized, and the pecans were crunchy. Definitely a keeper recipe.
Lisa says
Love this recipe. Made this for Thanksgiving and they were such a hit, I was asked to make them making again for Christmas dinner.
Pat says
Very easy recipe. I added a pinch of nutmeg and cinnamon. Everyone enjoyed this dish . Thanks for the recipe.
Kathy says
So so good! Everyone loved them
Nora says
I’m so glad, Kathy!
Reba says
Excellent! Even my son liked it, and he usually will not eat sweet potatoes!
Deborah Boggs says
I forgot to add the brown sugar and they were sweet enough. Great recipe!
Ashley says
A smash at dinner time with the family! They loved it! Nice to know I can make them anytime instead of just holidays. This recipe was simple, fast, and delicious.
Nora Rusev says
I’m so glad to hear it, Ashley!
Kitty says
I don’t particularly like sweet potatoes. My husband loves them. I’ve made this recipe many times and in fact I’m making them tonight. I love them too! Thank you for sharing your recipe.
Nora says
I’m so glad, Kitty!
Bree Radler says
Tried these last night and they’re now on my list for Thanksgiving! With your instant pot mashed potatoes, too, so good! Thanks for sharing!
Laura says
Made these for dinner tonite and everyone loved. I skipped the brown sugar and they were plenty sweet for us.
S Moffat says
Topping was lovely, potatoes melted in your mouth, good flavors. Roasted for 15 mins and then another 5.