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