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!
A Note from Nora
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, but it’s also great when you need an easy side everyone will eat on a regular weeknight.
How to Make Roasted Sweet Potato Slices
Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.
Maple Pecan Roasted Sweet Potato Slices Video Tutorial:
Ingredients for Maple Pecan Roasted Sweet Potato Slices
This is an incredibly easy recipe with just a handful of ingredients – and almost all of them are pantry staples!
You Need:
FOR THE SWEET POTATOES
- 2 pounds sweet potatoes, peeled and sliced into 1/2″ rounds
- 2 tablespoons melted butter
- salt & pepper, to taste
FOR THE TOPPING
- 1/4 cup maple syrup
- 1 tablespoon light brown sugar
- 1/2 cup chopped pecans
Ingredient Swaps
- 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 those on hand
Equipment Needed to Make Roasted Sweet Potato Slices
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You need the following equipment ready
- a knife and chopping board
- a vegetable peeler
- a baking sheet (cleanup is easier if you line it with aluminum foil – I almost never use aluminum foil, but I do for this recipe because things get really sticky)
- a small bowl and a spoon
- your oven!
PS this is the BEST vegetable peeler I’ve ever owned!*
Steps
These roasted sweet potato slices are so easy to make, there’s no excuse not to whip them up!
1 – Roast the potatoes:
Preheat the oven to 500°F (yes, five-hundred, trust me).
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.
3 – Roast the potatoes
Roast the potatoes for 15-20 minutes, or until the bottoms are golden brown.
Combine all ingredients for the topping, then flip the sweet potato slices and evenly divide the topping over them.
Finish roasting for 5-10 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, which is a very new model that runs slightly hotter on one side.
Nora’s Tips for the Perfect Melting Sweet Potatoes:
Make sure to slice the potatoes into roughy 1/2 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 a few pinches of cinnamon and a pinch of nutmeg to the maple syrup mixture.
Can this dish be made ahead?
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).
What to serve with these maple pecan roasted sweet potato slices:
In a classic holiday meal, you’ll probably have allll the side dishes (stuffing! mashed potatoes! Roasted Brussels sprouts! green beans! stuffed acorn squash!) – but if you want to make these for a regular dinner, here’s what we like to serve them with:
Try these next:
Print the Recipe:
Maple Pecan Roasted Sweet Potato Slices
Ingredients
- 2 pounds sweet potatoes peeled and sliced crosswise into ½” rounds
- 2 tablespoons melted butter
- salt and pepper to taste
- 1/4 cup maple syrup
- 1 tablespoon brown sugar
- 1/2 cup chopped pecans
Equipment
- Vegetable Peeler
- Baking Sheet
- Spoon
Instructions
- Prep: Preheat oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.
- Season sweet potatoes: Place the sweet potatoes on the prepared baking sheet and toss with melted butter, salt and pepper. Spread out in an even layer.
- 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 5-10 minutes, or until syrup is bubbly.
Video
Nutrition (this is an estimate)
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!
Made these for dinner tonite and everyone loved. I skipped the brown sugar and they were plenty sweet for us.
Topping was lovely, potatoes melted in your mouth, good flavors. Roasted for 15 mins and then another 5.