Roasted Sweet Potatoes with Pecans
Ladies, these Roasted Sweet Potatoes with Pecans are pure edible elegance—sweet, crunchy, and just dramatic enough to make your oven feel fancy. Golden sweet potatoes meet toasted pecans in a glorious caramelized love story that screams “holiday-worthy” yet feels weeknight easy. The contrast of creamy centers and nutty crunch is pure magic—like cozy meets classy. It’s vegan, rich, and wholesome, proving comfort food doesn’t have to come with regrets. Each bite delivers warmth, texture, and the kind of satisfaction that makes side dishes the main event. Grab your pan, queen—this recipe’s ready to steal hearts (and plates).
Roasted Sweet Potatoes with Pecans
Caramelized Roasted Sweet Potatoes with Pecans, perfectly balanced between sweet and savory—vegan, crispy, and irresistibly nutty with golden, toasty perfection.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped pecans
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper because cleanup is overrated.
- In a large bowl, toss sweet potatoes with olive oil, maple syrup, cinnamon, salt, and black pepper.
- Spread evenly on the baking sheet and roast for 25 minutes, flipping halfway through.
- Sprinkle chopped pecans on top and roast for another 10 minutes until golden and crisp.
- Garnish with parsley before serving. Enjoy the sweet crunch that makes you look like you tried way harder than you did.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 300%
- Vitamin C: 35%
- Iron: 8%
- Magnesium: 14%
- Potassium: 17%
Additional Notes / Tips
- For extra crunch, toast pecans before adding them to the tray.
- Want drama? Add a drizzle of balsamic glaze before serving.
- Swap maple syrup for agave or coconut nectar for subtle flavor differences.
- Sprinkle sea salt flakes on top for that restaurant-level finish.
- Leftovers? Toss them into salads, wraps, or eat straight from the fridge (we won’t judge).
