Maple Cinnamon Roasted Sweet Potatoes Recipe with Toasted Pecans – Easy Holiday Side

The first time I flipped a tray of maple cinnamon roasted sweet potatoes with toasted pecans out of the oven, the kitchen smelled like autumn and the holidays had come early. There’s just something magical about the way maple syrup bubbles and caramelizes, hugging every golden cube of sweet potato. The cinnamon gives it a cozy warmth, and the toasted pecans? Don’t even get me started! They add crunch, a little nuttiness, and make this dish feel straight-up festive. Honestly, this recipe is one I keep coming back to, whether it’s for Thanksgiving, a casual Sunday dinner, or just because I want something a little special alongside roast chicken.

I’ve tweaked and tested this maple cinnamon roasted sweet potatoes recipe more times than I can count—sometimes swapping in walnuts, other times bumping up the cinnamon or playing with a touch of cayenne for a bit of heat. But every single time, it’s a hit. You get this beautiful, caramelized edge, a soft and fluffy center, and the kind of flavors that make people ask for seconds (and the recipe, obviously). If you’re looking for an easy holiday side that’s both healthy and totally satisfying, this one is for you. It’s naturally gluten-free, vegetarian, and can easily be made vegan too. Plus, picky kids and skeptical adults alike always seem to love it. Trust me, after one bite, you’ll want to add this to your regular rotation.

Why You’ll Love This Maple Cinnamon Roasted Sweet Potatoes Recipe

After years of experimenting with roasted veggies, I can confidently say this is my gold-standard side dish. Here’s why you’ll love making—and eating—these maple cinnamon roasted sweet potatoes with toasted pecans:

• Quick & Easy: Prepped and roasted in under 40 minutes, this recipe is perfect for busy weeknights or when you need an impressive side in a snap.
• Simple Ingredients: No fancy shopping list required—most of what you need is probably already in your pantry or fridge.
• Perfect for Any Occasion: This dish shines on Thanksgiving, Christmas, or Easter tables, but it’s just as welcome at a cozy family dinner or potluck.
• Crowd-Pleaser: Both kids and adults rave about the sweet-savory balance, crunchy pecans, and the beautiful colors.
• Unbelievably Delicious: The maple syrup caramelizes into a sticky glaze, while the cinnamon helps the sweet potatoes sing. Toasted pecans take it way beyond your average roasted veggie dish.

What really sets this recipe apart from the dozens of roasted sweet potato sides out there? It’s the triple threat of technique, balance, and texture. I always toss the pecans on just before the last few minutes of roasting—that way, they get perfectly toasty without burning. And I use just enough maple syrup to coat, not drown, the potatoes, so you get caramelization, not soggy cubes. The cinnamon isn’t overpowering, just enough to give you that bakery-warm aroma. Every bite is sweet, savory, and totally crave-worthy.

Honestly, this is the kind of side that makes you close your eyes and just savor. It’s comfort food, but it doesn’t leave you feeling weighed down—just happy. It’s the side dish you bring when you want to impress but don’t want to stress. And if you ask my family, it’s the one everyone hopes will show up at the table, holiday or not.

What Ingredients You Will Need

This maple cinnamon roasted sweet potatoes recipe is all about letting wholesome, straightforward ingredients shine. You don’t need anything fancy—just a few pantry staples and some fresh sweet potatoes. Here’s what you’ll need:

• Sweet Potatoes (3 large, about 2 lbs/900g) – Peeled and cut into 1-inch cubes. Look for firm, deep orange potatoes for the best flavor and texture.
• Pure Maple Syrup (3 tablespoons/45ml) – Not pancake syrup! Real maple syrup gives this dish its signature caramelized sweetness. I usually go for Grade A Dark for richer flavor.
• Olive Oil (2 tablespoons/30ml) – Helps the potatoes roast evenly and crisp up. Avocado oil works great too, if you prefer.
• Ground Cinnamon (1½ teaspoons/4g) – Warm and aromatic, cinnamon brings out the natural sweetness of the potatoes. Saigon or Ceylon cinnamon are both lovely here.
• Sea Salt (¾ teaspoon/4g) – Balances the sweetness and brings out all the flavors. If you use kosher salt, you might want a bit more.
• Black Pepper (¼ teaspoon/1g) – Optional, but a little bit adds just enough contrast.
• Pecans (½ cup/60g, roughly chopped) – For that irresistible crunch and buttery, toasty flavor. I like to chop them so you get a little in every bite.
• Optional Add-Ins:
  • Cayenne Pepper (a pinch) – For a subtle heat if you like a sweet-and-spicy vibe.
  • Fresh Thyme (1 teaspoon/1g, chopped) – Adds a hint of earthiness that pairs nicely with the maple.
  • Dried Cranberries (¼ cup/30g) – For a festive, tart pop (great for the holidays!).

If you’re working with allergies or dietary preferences, here are some easy swaps:

• Vegan: This recipe is already vegan—just be sure your maple syrup is pure.
• Nut-Free: Swap the pecans for toasted pumpkin seeds or sunflower seeds.
• Low-Sugar: Reduce the maple syrup to 2 tablespoons (30ml), or use a monkfruit maple substitute.

I usually grab my sweet potatoes from the farmers market in the fall—they’re sweeter and denser than most supermarket varieties. And for the pecans, I like to buy raw and toast them myself for the freshest flavor.

Equipment Needed

You don’t need a fancy kitchen setup to make maple cinnamon roasted sweet potatoes with toasted pecans—just a few basic tools:

• Large Baking Sheet (with rim) – A half-sheet pan (18×13 inches) works best for even roasting and caramelization. If you don’t have one, use two smaller pans and rotate halfway through.
• Parchment Paper or Silicone Baking Mat – For easy cleanup and to prevent sticking. I’ve roasted directly on a greased pan too, but parchment is my favorite.
• Sharp Chef’s Knife & Cutting Board – For cubing the sweet potatoes evenly (makes a big difference for even roasting!).
• Mixing Bowl – To toss the potatoes with oil, maple, and spices. Any large bowl will do.
• Measuring Spoons & Cups – For accuracy. I sometimes eyeball the maple syrup, but measuring ensures you don’t overdo it.
• Spatula or Large Spoon – For flipping the potatoes halfway through roasting.

If you’re short on baking sheets, you can use a roasting pan, but the potatoes might not get as crisp. For the pecans, if you’re making a big batch, toast them separately in a dry skillet for a couple of minutes—it’s easier to control browning. For years, I just used a standard knife, but investing in a sharper chef’s knife made prepping potatoes a breeze (totally worth it!). And if you’re on a budget, you can find decent sheet pans at most discount stores—mine has survived years of weekly roasting sessions.

How to Make Maple Cinnamon Roasted Sweet Potatoes with Toasted Pecans

1. Prep the Oven and Pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Cube the Sweet Potatoes: Peel 3 large sweet potatoes (about 2 lbs/900g). Cut them into 1-inch (2.5cm) cubes—try to keep them similar in size so they roast evenly.
   
   Tip: If your sweet potatoes are super firm, microwave whole for 1 minute to soften just a touch for easier cutting.
3. Toss with Maple and Spices: In a large mixing bowl, combine the sweet potatoes, 3 tablespoons (45ml) pure maple syrup, 2 tablespoons (30ml) olive oil, 1½ teaspoons (4g) ground cinnamon, ¾ teaspoon (4g) sea salt, and ¼ teaspoon (1g) black pepper. Toss until every cube is well coated.
   
   Personal note: I like to use my hands for this—messy, but you can get every piece coated!
4. Arrange on the Baking Sheet: Spread the sweet potatoes in a single layer on the prepared baking sheet. Make sure they’re not crowded; otherwise, they’ll steam instead of roast.
   
   Troubleshooting: Overcrowding leads to soft, not crispy, edges—use two pans if needed.
5. Roast the Sweet Potatoes: Place the pan in the oven and roast for 20 minutes. Halfway through, use a spatula to flip the potatoes so they caramelize on all sides.
   
   Look for: The potatoes should start to brown around the edges and smell sweet and toasty.
6. Add the Pecans: After 20 minutes, sprinkle ½ cup (60g) chopped pecans over the potatoes. Gently toss or stir to mix.
   
   Warning: Pecans burn quickly—don’t add too early!
7. Finish Roasting: Return the baking sheet to the oven and roast for another 8-12 minutes, until the sweet potatoes are deeply golden and the pecans are fragrant and toasty. Total roasting time should be about 28-32 minutes.
   
   Efficiency tip: While the potatoes finish, get your serving platter ready or prep the rest of your meal.
8. Check for Doneness: The sweet potatoes should be fork-tender with crisp, caramelized edges, and the pecans should smell nutty (not burnt).
   
   If needed, roast for 3-5 more minutes—every oven is a little different.
9. Serve: Transfer the roasted sweet potatoes and pecans to a serving platter. If you like, drizzle with a touch more maple syrup and sprinkle with fresh thyme or a pinch of flaky salt.
   
   Sensory cue: You should see glistening, golden cubes and smell warm maple-cinnamon goodness!

If you want to prep ahead, you can cube the sweet potatoes up to a day in advance and store them in water in the fridge (just dry well before roasting). Leftovers reheat beautifully—more on that below!

Cooking Tips & Techniques

After roasting batches and batches of maple cinnamon sweet potatoes, I’ve picked up a few pro tips you’ll want in your back pocket:

• Even Cubes: Keep your sweet potato cubes as uniform as possible. Otherwise, some will burn while others are still raw in the middle. It’s worth taking a few extra minutes here.
• Don’t Overcrowd: Seriously, give those potatoes some space! Crowding leads to steaming, not roasting. If you’re doubling the recipe, use two pans.
• Toss Well: Make sure every potato piece is coated in oil and maple. Dry spots won’t caramelize as well.
• Timing with Pecans: Add pecans toward the end, or they’ll go from toasty to bitter real quick. I learned that the hard way once—trust me, burnt nuts ruin the vibe.
• Watch for Caramelization: Each oven has a “hot spot.” Peek in during the last 5 minutes and rotate the pan if you notice uneven browning.
• Multitasking: While the potatoes roast, you can prep your main dish, toss a salad, or set the table. This recipe is a lifesaver when you’re juggling a holiday meal.
• Cleaning Up: Parchment paper saves you from scraping burnt maple off your pan. If you skip it, soak the pan right after serving—it’ll make cleanup much easier.

I’ve definitely pulled a tray too early before and ended up with potatoes that were more steamed than roasted. If in doubt, give them a few extra minutes for those crisp, caramelized edges. And don’t be shy with the salt at the end—it makes those sweet flavors pop.

Variations & Adaptations

This maple cinnamon roasted sweet potatoes recipe is super flexible. Here are some tasty ways to put your own spin on it:

• Spicy Twist: Add a pinch of cayenne or smoked paprika with the cinnamon for sweet heat. I love this for a grown-up dinner party!
• Autumn Fruit Add-In: Toss in ¼ cup (30g) dried cranberries or diced apples for a festive, tart touch. Great for Thanksgiving spreads.
• Nut-Free Crunch: Swap the pecans for toasted pumpkin seeds or sunflower seeds. They’re just as crunchy and safe for anyone with a nut allergy.
• Different Cooking Methods: If you want to use an air fryer, roast at 400°F (200°C) for 16-18 minutes, shaking halfway through. If you’re grilling, use a grill basket and cook over medium heat until caramelized.
• Flavor Swaps: Try cardamom or allspice instead of cinnamon for a different warming spice profile. Or use brown butter instead of olive oil for a rich, nutty note.
• Personal Favorite: Sometimes I toss in a handful of crumbled feta right before serving—the salty cheese melts just a little and makes for an incredible sweet-salty combo.

Don’t be afraid to play around with what you have on hand. This is one of those recipes that’s forgiving and fun to customize. And if you discover a new favorite combo, let me know in the comments—I’m always up for trying something new!

Serving & Storage Suggestions

I love to serve these maple cinnamon roasted sweet potatoes hot, right out of the oven, when they’re at their crispiest and most fragrant. Arrange them on a pretty platter, sprinkle with a little extra chopped pecan or fresh thyme, and you’re set for any holiday table.

These sweet potatoes pair beautifully with roasted turkey, glazed ham, or simple grilled chicken. For a vegetarian meal, serve them with quinoa salad or a big bowl of lentil soup. And don’t forget a glass of crisp apple cider or a dry white wine for the adults.

If you have leftovers (it happens, but not often!), store them in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes—they crisp up again nicely. The microwave works too, but you’ll lose some of that addictive caramelized texture.

These sweet potatoes also freeze surprisingly well. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat straight from frozen in a hot oven. The flavors deepen over time, so leftovers are honestly just as good (if not better) the next day.

Nutritional Information & Benefits

This maple cinnamon roasted sweet potatoes recipe is as nourishing as it is delicious. Here’s what you’re getting in each serving (about 1 cup):

• Calories: ~180
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 2g
• Fat: 6g (from olive oil and pecans, mostly heart-healthy unsaturated fats)

Sweet potatoes are loaded with vitamin A, vitamin C, potassium, and fiber. Maple syrup adds natural sweetness without refined sugar, while cinnamon has some antioxidant benefits. Pecans bring healthy fat, a bit of plant protein, and a nice vitamin E boost.

This dish is naturally gluten-free and vegetarian. If you have nut allergies, swap pecans for seeds. If you’re watching sugar, reduce the maple syrup. It fits beautifully into a balanced, real-food diet—and honestly, it’s a joy to serve knowing it’s good for you, too.

Conclusion

If you’re looking for a side dish that’s simple, stunning, and seriously crowd-pleasing, these maple cinnamon roasted sweet potatoes with toasted pecans need to be on your table. The flavors are classic but never boring, and the textures—soft, crisp, crunchy—make every bite exciting. Whether it’s for a holiday feast or a weeknight dinner, you can count on this recipe to impress without any fuss.

I love how easy it is to customize, and I always feel good serving it to my family (and sneaking a few bites straight from the pan!). Give it a try, and don’t be shy about making it your own—add a little spice, toss in some dried fruit, or go nut-free if you need. If you make these roasted sweet potatoes, let me know how it went in the comments, or tag me on social media. I can’t wait to see your delicious creations!

Here’s to more cozy, maple-scented kitchens and memorable meals—happy roasting!

FAQs: Maple Cinnamon Roasted Sweet Potatoes with Toasted Pecans

Can I make maple cinnamon roasted sweet potatoes ahead of time?

Yes! You can cube and season the potatoes a day ahead, then roast just before serving. Leftovers reheat well in the oven—the flavors are even better the next day.

Are these roasted sweet potatoes vegan?

Absolutely. All the ingredients are vegan-friendly. Just make sure you’re using pure maple syrup, not imitation or pancake syrup.

Can I use other nuts instead of pecans?

Definitely. Walnuts, hazelnuts, or even almonds work well. For a nut-free version, try pumpkin or sunflower seeds for crunch.

How do I keep the sweet potatoes from getting mushy?

Don’t overcrowd the pan—spread the cubes in a single layer with space between them. This helps them roast and caramelize instead of steam.

What’s the best way to reheat leftovers?

Spread them on a baking sheet and heat in a 375°F (190°C) oven for about 8-10 minutes to restore crispness. The microwave works too, but the texture will be softer.

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