Description
These Maple-Pecan Roasted Sweet Potatoes are a perfect balance of sweet and savory flavors, combining tender roasted sweet potatoes and caramelized shallots with a crunchy maple-cayenne pecan praline topping. This easy-to-make recipe offers a delightful side dish that complements any fall or holiday meal with a warm, cozy twist.
Ingredients
Sweet Potatoes and Shallots
- 2 lbs. sweet potatoes, peeled and sliced crosswise into ½” rounds
- 2 medium shallots, peeled and quartered
- 2 Tbsp. olive oil
- 3/4 tsp. kosher salt, divided
Pecan Praline
- 1 cup pecans, roughly chopped (substitute walnuts if desired)
- 1/4 cup maple syrup
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
Maple Butter Glaze
- 2 Tbsp. unsalted butter
- 2 Tbsp. maple syrup
- 1/4 tsp. ground cinnamon
Optional Garnish
- Orange or lime zest
Instructions
- Prepare Pecan Praline: Preheat your oven to 425ºF and line a small baking sheet or plate with parchment paper. In a small saucepan, combine the chopped pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne pepper. Cook over medium-high heat until the mixture becomes bubbly and thickened, approximately 4 to 5 minutes. Immediately pour this mixture onto the prepared parchment paper and spread it evenly. Let it cool completely while you prepare the rest of the recipe.
- Toss Sweet Potatoes and Shallots: In a large bowl, toss the sliced sweet potatoes and quartered shallots with olive oil and the remaining 1/2 tsp. kosher salt. Spread the mixture evenly on a large rimmed baking sheet, avoiding overlapping to ensure even roasting. Place the baking sheet in the oven and roast for about 15 minutes until the sweet potatoes are nearly tender.
- Make Maple Butter Glaze and Brush: While the sweet potatoes roast, microwave the unsalted butter in a small bowl until melted. Stir in the remaining 2 tablespoons of maple syrup and 1/4 teaspoon ground cinnamon to create the maple butter glaze. Remove the baking sheet from the oven, brush the tops of the sweet potato slices generously with the maple butter, flip them carefully, and brush the other side as well. Return the baking sheet to the oven for an additional 10 minutes to allow the sweet potatoes to brown and caramelize.
- Assemble and Serve: Transfer the roasted sweet potatoes and shallots to a serving platter. Crumble or break apart the pecan praline mixture and scatter it evenly over the top. Optionally, garnish with fresh orange or lime zest to add a bright citrus aroma and flavor. Serve warm and enjoy this deliciously sweet and spicy side dish.
Notes
- If you prefer, walnuts can be used instead of pecans for the praline.
- To enhance the smoky flavor, a pinch of smoked paprika can be added to the maple butter glaze.
- For a dairy-free version, substitute the unsalted butter with coconut oil.
- Ensure the sweet potatoes are sliced evenly to promote uniform cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
