Maple Pecan Roasted Sweet Potato Slices

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 an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe 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 😉

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 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 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 allll the side dishes (stuffing! mashed potatoes! Roasted Brussels sprouts! 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, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!

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Maple Pecan Roasted Sweet Potato Slices

Roasted Sweet Potato Slices are the perfect side dish for Thanksgiving and Christmas holiday meals.

Recipe by Nora from Savory Nothings

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4.77 from 13

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Recipe details

Prep 10 mins

Cook 30 mins

Total 40 mins

Difficulty Easy

Servings 6 servings

Nutrition 278 kcal

Equipment

• Knife
• Chopping Board
• Vegetable Peeler
• Baking Sheet
• Aluminum Foil
• Small Mixing Bowl
• Spoon

Ingredients

 

1x2x3x

• 2 pounds sweet potatoes scrubbed, peeled if desired and sliced crosswise into ½” rounds
• 2 tablespoons melted butter
• salt and pepper to taste
• 1/4 cup maple syrup
• 1 tablespoons brown sugar more or less to taste
• 1/2 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.

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Notes

Note: I first published this recipe in 2019, calling for a temperature of 500°F. Some readers sliced the sweet potatoes too thin and the high temperature ruined their Thanksgiving side. I don’t want to ruin anyone’s holiday dinner, so I changed the recipe to call for a lower baking temperature. If you’re previously made it at 500°F with success, feel free to continue doing so!

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

Recipe tips

• Make sure to slice the potatoes into 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 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

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).

Nutrition

Serving: 1servingCalories: 278kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 1gSodium: 85mgPotassium: 577mgFiber: 5gSugar: 17gVitamin A: 21450IUVitamin C: 4mgCalcium: 66mgIron: 1mg

Nutrition is an estimate.

More recipe information

Course: Side Dish

Cuisine: American