Maple Roasted Sweet Potatoes with Pecans

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Maple Roasted Sweet Potatoes with Pecans

These sticky and sweet Maple Roasted Sweet Potatoes with Pecans are so easy to make, with only 5 ingredients perfect for a Shabbos side.

This recipe is also a great Thanksgiving side dish, because sooner or later people begin to notice how much they’re consuming and they start feeling edgy about it. With a clear conscience, you can assure them that this side is actually healthy. Chances are, they will give sincere thanks for that, then dive blissfully into a gooey dessert.

So what makes this side “good for you”? For one thing, sweet potatoes are full of vitamins and antioxidants. In this recipe, we toss them with sweet maple syrup and nutty pecans, a sure crowd-pleaser. Worried about the maple syrup? I have it on good authority that it is an excellent source of manganese and a good source of zinc. Many people use maple syrup as a healthy substitute for sugar.

(Remember that unopened containers of maple syrup can be stored in a cool dry place; they should be kept in the refrigerator once they are opened.)

Pecans are the only native American tree nuts, which is why it graces many Thanksgiving tables. (Learn something new every day, folks.) Like most nuts, pecans have many health benefits: they are a natural antioxidant, have cholesterol-lowering qualities, and are an excellent source of protein.

But I like ‘em because they taste good and go especially well with sweet potatoes – which is why I put them together in this recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • 4 pounds sweet potatoes, scrubbed clean and cut into 1/2-inch thick wedges
  • 5 tablespoons extra virgin olive oil, such as Colavita
  • 1 tablespoon kosher salt
  • 6 tablespoons maple syrup
  • 2 cups chopped pecans

Preparation

1. Preheat oven to 400°F.

2. Divide sweet potatoes evenly between two sheet pans in a single layer. Drizzle with evoo and salt and roast for 30 minutes. 

3. Remove and toss with maple syrup and pecans. 

4. Return to oven and roast 5 to 10 minutes more or until tender and slightly browned.