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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!
What’s to love
- Simple, honest ingredients. This is an incredibly easy recipe with just a handful of ingredients – and almost all of them are pantry staples!
- Quick prep hack. The sweet potatoes do not even 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.
- Holiday favorite. Sweet potatoes are one of our favorite holiday 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 like this recipe for holiday dinners, but it’s also great when you need an easy side everyone will eat on a regular weeknight.
Printable recipe
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 (OR walnuts)
Tips
- Customize the sweetness: Skip the brown sugar to make it entirely naturally sweetened – it will be a little less caramelized but still divine
- Assembly tip: 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.
- Spices: 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.
Instructions
- Prep:Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Get your ingredients ready.Tip: Make sure to slice the potatoes into ½ inch slices, otherwise the roasting times given in the recipe will be off.
- Season sweet potatoes:Toss the sweet potatoes with melted butter, salt and pepper.2 pounds sweet potatoes, 2 tablespoons melted butter, salt and pepper
- Bake sweet potatoes:Spread the potatoes in an even layer on the prepared baking sheet. 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.¼ cup maple syrup, 1 tablespoons brown sugar, ½ cup chopped pecans
- Finish baking:Finish baking for 5 minutes, or until syrup is bubbly. Watch closely so they don't burn! Serve immediately.
Video
Maple Pecan Roasted Sweet Potato Slices
make your kitchen smell like home?Roasted sweet potato slices FAQs
You can prep all the ingredients a day ahead – 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).
I actually first published this recipe in 2019, calling for a temperature of 500°F. Some readers struggled with getting good results that way. I don’t want to ruin anyone’s holiday dinner, so I changed the recipe to call for a lower baking temperature.
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.
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 spice are all delicious, too!
Perfect to serve with
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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.
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.