Maple Garlic Butter Sweet Potatoes with Toasted Pecans bring the perfect balance of sweet, savory, and nutty to your fall table. When the air turns crisp and golden leaves scatter the sidewalks, I crave dishes that feel like a warm hug—and this one checks every box. It’s comforting, flavorful, and surprisingly easy to make.
I first threw it together on a chilly November evening, using what I had on hand: sweet potatoes, garlic, butter, and a splash of maple syrup. As it roasted, the aroma pulled my kids into the kitchen before I even pulled the tray out of the oven. That night, this cozy side dish earned its place in our seasonal lineup.
Now, when I say maple garlic butter sweet potatoes, I don’t just mean a recipe—I mean togetherness.
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Why This Recipe Belongs on Your Table
Maple Garlic Butter Sweet Potatoes with Toasted Pecans aren’t just a pretty side dish—they’re a delicious, dependable favorite that belongs at the center of your fall and holiday meals.
The sweet potatoes roast until tender and caramelized, while the maple garlic butter seeps into every golden slice. Toasted pecans add just the right crunch, giving this dish depth and texture in every bite. It’s the kind of recipe that feels elevated but takes less than 45 minutes to pull together. That’s what I love about it—it fits effortlessly into busy weeknights and festive holiday spreads.
Looking to build a full fall-inspired menu? These pair beautifully with other cozy sides like honey feta sweet potato bites or the vibrant roasted beets and sweet potatoes with feta and cilantro
Ingredients & Preparation
What You’ll Need to Make Maple Garlic Butter Sweet Potatoes
You won’t need anything fancy—just a few pantry staples and fresh sweet potatoes. The glaze is rich but simple, allowing the natural flavors to shine. Here’s a full breakdown of what you’ll need:
Ingredient Breakdown
| Category | Ingredients |
|---|---|
| Sweet Potatoes | 2 large sweet potatoes, peeled and sliced into ½-inch rounds |
| Maple Garlic Glaze | 4 tbsp unsalted butter (melted), 2 tbsp pure maple syrup, 3 garlic cloves (minced), ½ tsp salt, ¼ tsp black pepper |
| Toppings | ½ cup chopped toasted pecans, 2 tbsp chopped thyme or parsley (optional garnish) |
Tip: Use pure maple syrup, not pancake syrup. The flavor difference is worth it.
Tools & Easy Substitutions
For this recipe, all you really need is a baking sheet, parchment paper (for easy cleanup), and a small mixing bowl. That’s it.
Here are a few helpful notes:
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No fresh garlic? Use ½ teaspoon garlic powder as a backup, but fresh is best.
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Dairy-free option: Swap in vegan butter to keep this completely plant-based.
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Nut allergy? Toasted sunflower seeds or pumpkin seeds make a great crunchy alternative.
If you’ve ever made spinach feta quiche with sweet potato crust, you already know how versatile sweet potatoes can be. Here, they’re the star of the show—soft inside, caramelized outside, with savory and sweet notes in perfect balance.
And if you’re craving a one-pan idea, these would go beautifully as a side to the Southwest sweet potato black bean rice skillet—it’s a comforting combo full of texture and flavor.
Cooking Instructions & Tips
Step-by-Step: How to Make Maple Garlic Butter Sweet Potatoes with Toasted Pecans
The beauty of this recipe is in its simplicity. With just one bowl and a baking sheet, you’ll create a stunning side that smells as good as it tastes.
Step 1: Preheat & Prep
Start by preheating your oven to 425°F (218°C). Line a large baking sheet with parchment paper—this keeps cleanup easy and helps prevent sticking.
Step 2: Make the Glaze
In a small bowl, whisk together:
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4 tbsp melted butter
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2 tbsp maple syrup
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3 minced garlic cloves
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½ tsp salt
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¼ tsp black pepper
Whisk until glossy and well combined. The mixture should smell rich, buttery, and sweet.
Step 3: Coat the Sweet Potatoes
Add the sliced sweet potatoes to the bowl. Toss gently until every round is fully coated in the maple garlic glaze. They should glisten.
Step 4: Arrange & Roast
Place the rounds on your prepared baking sheet in a single layer, spaced slightly apart for even browning.
Roast for 25 to 30 minutes, flipping halfway through. They’re ready when fork-tender with deep golden edges.
Step 5: Toast the Pecans
While the potatoes roast, toast your pecans. Add them to a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant and lightly browned. This step deepens their flavor and makes the dish shine.
Step 6: Add the Crunch
During the last 5 minutes of roasting, sprinkle the toasted pecans evenly over the sweet potatoes. Let them warm and absorb just a hint of that glaze.
Step 7: Garnish & Serve
Transfer to a serving platter, overlapping slightly. Sprinkle with fresh thyme or parsley if you like a fresh, herbal finish.
Serve warm. The balance of maple sweetness, savory garlic, and toasted nuttiness is pure fall comfort.
Tips & Tricks for Perfect Results
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Flip the slices halfway through for even roasting and browning.
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Use parchment to prevent sticking and help the glaze caramelize properly.
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Want a more rustic flavor? Try roasting with a few sprigs of fresh thyme tucked among the slices.
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Don’t skip toasting the pecans—it’s a small step that makes a big difference.
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For a holiday spread, this pairs beautifully with roasted butternut squash with goat cheese and rosemary.
Serving, Storing & Pairing
What to Serve with Maple Garlic Butter Sweet Potatoes
These sweet potatoes are versatile enough to serve at Sunday dinner or at the center of your holiday spread. Their rich, caramelized flavor pairs beautifully with both savory mains and lighter, tangy sides.
For a satisfying vegetarian meal, try serving them alongside the garlic butter roasted beet slices—the earthy beets and sweet potatoes complement each other beautifully. You can also pair them with a protein-packed spinach feta quiche with sweet potato crust for a brunch-style plate full of warm, autumn vibes.
Here are a few more ideas that work like magic:
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Roasted or grilled chicken
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Glazed ham or turkey
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Stuffed acorn squash
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Fall harvest salads with cranberries and goat cheese
Whether plated simply or as part of a larger meal, these maple garlic butter sweet potatoes hold their own—and often steal the spotlight.
How to Store & Reheat Leftovers
If you’re lucky enough to have leftovers, this dish stores wonderfully and reheats like a dream.
To store:
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Let the sweet potatoes cool completely.
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Transfer to an airtight container.
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Refrigerate for up to 4 days.
To reheat:
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Oven: Spread on a baking sheet and warm at 375°F for 10–12 minutes.
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Skillet: Sauté over medium heat until warmed and caramelized again.
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Microwave: Use short intervals (30 seconds at a time), but note that texture won’t be as crisp.
For a twist, toss the leftovers into a grain bowl or chop them into a fall salad—just like you would with roasted beets and sweet potatoes.
Freezing tip: This dish isn’t ideal for freezing due to the pecans softening, but you can freeze the glazed sweet potatoes alone in a single layer, then reheat and add fresh nuts later.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the sweet potatoes and glaze a few hours in advance, then roast right before serving. For full make-ahead convenience, roast the potatoes, cool, and reheat in the oven just before serving. Add the pecans at the last minute so they stay crunchy.
Can I use canned sweet potatoes?
Fresh sweet potatoes are highly recommended for this recipe. Canned ones are too soft and won’t hold their shape during roasting. If you’re short on time, choose pre-cut raw sweet potato rounds from the produce section.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently. They’re ready when you smell a warm, nutty aroma. This simple step deepens their flavor and adds amazing texture to the final dish.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Just double-check your butter and maple syrup to ensure they don’t contain additives.
How can I make this recipe dairy-free?
Swap the butter with a dairy-free alternative like vegan butter or olive oil. The result will still be delicious with a slightly different flavor profile.
Can I add other spices?
Absolutely. Try adding a pinch of smoked paprika, cinnamon, or cayenne pepper for a unique twist. Just don’t overpower the maple-garlic balance.
Conclusion
Maple Garlic Butter Sweet Potatoes with Toasted Pecans are the kind of dish that quietly steals the show. With their golden caramelized edges, savory-sweet glaze, and irresistible crunch from toasted pecans, they bring warmth and flavor to every bite.
Whether you’re planning your Thanksgiving table or just need a comforting side on a cool evening, this recipe brings people back for seconds—and that’s what matters most. It’s simple enough for weeknights, but special enough for holidays.
If you love this style of recipe, you might also enjoy the cozy flavors in root vegetable gratin with sweet potatoes, parsnips, and beets or the bold balance in these honey feta sweet potato bites. Both pair wonderfully on a festive fall table.
Want to try another variation? Check out this rich, nutty version of roasted sweet potatoes with maple pecan sauce for even more holiday inspiration.
Print
Maple Garlic Butter Sweet Potatoes with Toasted Pecans
- Total Time: 40
- Yield: 4 servings
Description
Maple Garlic Butter Sweet Potatoes with Toasted Pecans are sweet, savory, and buttery with golden caramelized edges and nutty crunch—perfect for fall dinners or holidays.
Ingredients
• 2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds
• 4 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pecans, roughly chopped and toasted
• 2 tablespoons fresh thyme or parsley, chopped (optional garnish)
Instructions
1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Whisk together melted butter, maple syrup, garlic, salt, and pepper in a small bowl.
3. Toss sweet potato rounds in the glaze until fully coated.
4. Arrange sweet potatoes in a single layer on the baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
6. While roasting, toast pecans in a dry skillet for 3–4 minutes until fragrant.
7. In the last 5 minutes of roasting, sprinkle pecans over the sweet potatoes.
8. Transfer to a serving platter, garnish with herbs if desired, and serve warm.
Notes
– Use parchment paper to prevent sticking and encourage caramelization.
– Flip sweet potatoes halfway through roasting for even browning.
– Toasting the pecans adds a rich, nutty flavor—don’t skip this step.
– Use vegan butter for a dairy-free version.
– Not recommended for freezing due to texture changes in pecans.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting
- Cuisine: American