Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans was born on a chilly November evening. I had two sweet potatoes on the counter and that deep craving for something cozy. After tossing them with olive oil, maple syrup, salt, and pepper, I roasted them until golden and caramelized.
But what truly transformed the dish? A bold crumble of blue cheese and a scatter of candied pecans. The contrast of creamy, sharp cheese with buttery, sweet crunch was unforgettable. A sprinkle of parsley added freshness, and just like that, this humble side became a favorite.
I’ve served it during the holidays next to Garlic Butter Baked Scallops, and even as part of a casual fall spread with Mini Cranberry Pecan Goat Cheese Balls. No matter the occasion, it always steals the show.
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Why This Recipe Is Special
What makes Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans stand out is its unexpected flavor harmony. The sweet potatoes roast into caramelized, golden bites. The maple syrup enhances their natural sweetness, while olive oil gives them that perfect crisp edge.
Then comes the twist—creamy, tangy blue cheese. It melts just slightly over the warm potatoes, adding depth and richness. And the candied pecans? They bring a buttery crunch that takes this dish from good to unforgettable.
It’s simple yet sophisticated—just like the Caramelized Butternut Squash with Gorgonzola. This is the kind of side you’ll bring to one dinner and be asked for again and again. It even works beautifully on a starter table next to the Three Cheese Tomato Bruschetta Dip.
Whether you’re hosting or just cooking for yourself, this dish feels special—without being fussy.
Ingredients & Preparation
Simple Ingredients, Bold Flavor
One of the best things about Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans is how little you need to make it—yet how much flavor you get in return. With just a few pantry staples and fresh ingredients, this dish comes together beautifully.
Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 2 medium (450 g) | Peeled and cut into 1-inch cubes |
| Olive oil | 2 tbsp (30 ml) | For roasting and crisping |
| Pure maple syrup | 2 tbsp (30 ml) | Adds caramelized sweetness |
| Salt | ½ tsp (3 g) | Enhances natural flavors |
| Black pepper | ¼ tsp (1 g) | Balances the sweetness |
| Blue cheese | ¼ cup (50 g) | Crumbled, use mild or bold |
| Candied pecans | ¼ cup (30 g) | Chopped for crunchy topping |
| Fresh parsley | 1 tbsp (5 g) | Optional, adds color and freshness |
Everything here works in balance—the creamy richness of blue cheese, the roasted sweetness of maple-glazed potatoes, and the crunch of pecans.
Tools & Easy Swaps
This dish doesn’t require anything fancy. Here’s what I use:
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Baking sheet – for roasting the potatoes evenly.
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Mixing bowl – to toss everything quickly and coat well.
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Parchment paper – makes cleanup easier and prevents sticking.
Ingredient Swaps:
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Blue Cheese: Try crumbled feta or soft goat cheese if you’re not into bold flavors.
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Candied Pecans: Toasted walnuts or slivered almonds work well too.
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Maple Syrup: Honey can be used, though it’s sweeter and browns faster—watch the oven closely.
Much like the Three Cheese Tomato Bruschetta Dip, this recipe balances richness with brightness—and can be easily adapted to your taste. And if you love fall-inspired ingredients, you’ll appreciate how it echoes the flavors of Caramelized Butternut Squash with Gorgonzola and Cranberry Balsamic Glaze.
Cooking Instructions & Tips
Step-by-Step Method
This dish is simple to prepare, but every step adds to its cozy charm. Here’s how to bring it all together:
1. Preheat the oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
A hot oven ensures the sweet potatoes roast, not steam, giving you those caramelized edges we all love.
2. Toss the sweet potatoes
In a large bowl, toss the cubed sweet potatoes with olive oil, maple syrup, salt, and black pepper until evenly coated.
Make sure every piece is glistening—that’s how you get flavor in every bite.
3. Roast until golden
Spread the potatoes out in a single layer on your baking sheet. Roast for 30–35 minutes, flipping once halfway through. They should be tender inside and slightly crisp on the edges.
4. Add toppings while warm
Right after removing from the oven, sprinkle the blue cheese over the hot potatoes. Let it melt slightly. Then add the chopped candied pecans and finish with fresh parsley.
The warmth softens the cheese just enough for it to nestle into every bite.
Tips for Success
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Don’t crowd the pan: Give the sweet potatoes space. If they’re piled up, they’ll steam instead of roast.
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Customize the sweetness: You can dial the maple syrup up or down depending on your taste. For a more savory version, reduce it by half and add a drizzle of balsamic glaze.
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Serve right away: This dish is best served warm, when the cheese is slightly melted and the pecans still have their crunch.
For a cozy pairing, serve this alongside Cranberry Feta Sourdough Pull-Apart Bread. Or lean into the sweet-savory contrast with Brie and Blackberry Jam Grilled Cheese. The richness and tang in both recipes beautifully echo the flavors in this dish.
Serving, Storing & Pairing
What to Serve It With
Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans is that side dish that quietly steals the spotlight. It’s bold enough to stand on its own, yet perfectly complements a range of main dishes—from roasted chicken to holiday hams.
For a beautiful balance, try serving it alongside the Maple Garlic Butter Sweet Potatoes with Toasted Pecans at a holiday gathering. While both use sweet potatoes, the textures and toppings are totally unique, and they make a stunning duo.
If you’re going for a lighter spread, pair it with the vibrant Mediterranean Chickpea Salad. The fresh veggies and lemony dressing cut through the richness of the blue cheese and candied pecans, making the meal feel balanced and bright.
Whether you’re serving this for Thanksgiving or just a casual fall dinner, don’t be surprised if it becomes the first dish to disappear from the table.
How to Store and Reheat
Got leftovers? Lucky you. This dish stores well and reheats beautifully with just a few tricks.
To Store:
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Let the sweet potatoes cool completely before transferring to an airtight container.
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Refrigerate for up to 4 days.
To Reheat:
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Spread leftovers on a baking sheet and warm in the oven at 375°F (190°C) for 10–12 minutes.
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Add a few fresh crumbles of blue cheese after reheating to refresh the flavor.
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Avoid microwaving if possible—it softens the texture too much and takes away that crispy edge.
If you’re prepping for a gathering, you can even roast the sweet potatoes ahead of time and simply reheat and top with cheese and pecans before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Roast the sweet potatoes a day in advance. Store them refrigerated, then reheat in the oven and add the toppings just before serving.
What can I use instead of blue cheese?
Try feta for a salty tang, or goat cheese for a creamy, mild substitute.
Can I reduce the sweetness?
Absolutely. Cut the maple syrup in half or replace with a light drizzle of olive oil and balsamic vinegar.
Do I have to use candied pecans?
Nope. Toasted pecans, walnuts, or slivered almonds work well too.
Can I make this dairy-free?
Skip the blue cheese or use a plant-based alternative for a vegan-friendly version.
Final Thoughts
Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans is one of those dishes that invites second helpings and sparks conversation. It’s simple but memorable—sweet, savory, crunchy, and creamy, all in perfect balance.
If you love this combo, you might enjoy the Roasted Root Vegetable Medley with Thyme Butter or the ultra-comforting Creamy Mashed Potatoes with Garlic and Sour Cream.
Want to see a different spin on a similar flavor combo? Check out this Maple-Roasted Sweet Potatoes with Pecans recipe from Budget Bytes—it’s a simpler twist that helped inspire this version.
Print
Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Maple-Roasted Sweet Potatoes with Blue Cheese and Candied Pecans is a cozy, sweet-savory side dish that combines roasted sweet potatoes, creamy blue cheese, buttery candied pecans, and a drizzle of pure maple syrup — perfect for holidays or casual dinners.
Ingredients
• 2 medium sweet potatoes (about 450 g), peeled and cubed
• 2 tbsp olive oil (30 ml)
• 2 tbsp pure maple syrup (30 ml)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (1 g)
• ¼ cup blue cheese, crumbled (50 g)
• ¼ cup candied pecans, chopped (30 g)
• 1 tbsp fresh parsley, chopped (5 g)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cubed sweet potatoes with olive oil, maple syrup, salt, and pepper.
3. Spread potatoes in a single layer on the baking sheet.
4. Roast for 30–35 minutes, flipping halfway, until golden and tender.
5. Remove from oven and immediately top with crumbled blue cheese.
6. Sprinkle chopped candied pecans and fresh parsley over the top.
7. Serve warm as a flavorful side dish.
Notes
– Feta or goat cheese can be used instead of blue cheese.
– Toast plain pecans if candied ones aren’t available.
– Add a pinch of cayenne or smoked paprika for a kick.
– Best served fresh but can be made ahead and reheated in the oven.
– Not freezer-friendly due to texture changes from the cheese and pecans.
- Prep Time: 10
- Cook Time: 35
- Method: Oven
- Cuisine: American