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Best Easy Maple Roasted Sweet Potatoes with Pecans

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These Kid-Approved Maple Roasted Sweet Potatoes with Pecans and Goat Cheese are the kind of side dish that makes everyone at the table happy. They’re sweet enough for the little ones, savory enough for the adults, and fancy enough for holidays—but simple enough for a Tuesday night.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds total, peeled and cut into 1-inch cubes)
  • 3 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup pecans, roughly chopped
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons fresh parsley, chopped (optional)
  • Flaky sea salt for finishing (e.g., Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. While the oven heats up, peel your sweet potatoes and cut them into 1-inch cubes, aiming for about 6 cups total.
  2. In a large mixing bowl, whisk together the olive oil, maple syrup, salt, pepper, cinnamon, and nutmeg until combined. Add the cubed sweet potatoes and toss well with a spatula or your hands until every piece is coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure they are not crowded. Roast for 20 minutes, then remove the pan from the oven and flip the potatoes with a spatula. Return to the oven and roast for another 15-20 minutes, until tender and caramelized (a fork should slide in easily).
  4. While the potatoes roast, toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  5. When the sweet potatoes are done, remove them from the oven and let them cool for 2-3 minutes on the baking sheet. Transfer to a serving platter or bowl. Sprinkle the toasted pecans over the top, followed by the crumbled goat cheese. Finish with a sprinkle of fresh parsley and a pinch of flaky sea salt.
  6. Serve immediately, while warm.

Notes

Cut sweet potatoes evenly for even cooking. Don’t skip flipping halfway through. Toast pecans separately for best crunch. Add goat cheese at the very end to avoid melting. For leftovers, reheat in a 350°F oven for 10-15 minutes. Not recommended for freezing with toppings.

Nutrition

Keywords: maple roasted sweet potatoes, sweet potatoes with pecans, goat cheese sweet potatoes, kid-friendly side dish, holiday side dish, easy roasted vegetables

Find it online: https://goldensimmer.com/best-easy-maple-roasted-sweet-potatoes-with-pecans/