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