Roasted Sweet Potatoes with Pecans Recipe
Roasted sweet potatoes with pecans prove two things: you’re classy and you’re hungry.
The crispy edges, caramelized centers, and nutty crunch create a side dish that feels borderline luxurious.
It’s sweet, savory, crunchy, and perfect for when you want comfort food without admitting you’re basically eating dessert for dinner.
Pair it with a main course, and suddenly you look like a domestic goddess who had everything under control.
It’s fast, ridiculously delicious, and guaranteed to make salads jealous.
Roasted Sweet Potatoes with Pecans Recipe
Roasted sweet potatoes tossed with pecans for a crunchy, caramelized, plant-based side.
Ingredients
- Sweet potatoes – 4 medium about 2 lbs, peeled and cubed
- Olive oil – 2 tbsp
- Maple syrup – 2 tbsp
- Pecans – ½ cup roughly chopped
- Cinnamon – ½ tsp
- Salt – ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, maple syrup, cinnamon, and salt.
- Spread evenly in a single layer.
- Roast 25 minutes, stir, then add pecans.
- Roast 10 more minutes until caramelized and crunchy.
- Serve hot and smug.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 4 g
Vitamins & Minerals (per serving)
- Vitamin A: 290%
- Vitamin C: 19%
- Potassium: 13%
- Calcium: 6%
- Iron: 8%
Additional Notes
- Add a drizzle of balsamic glaze for sophistication.
- Use toasted pecans for even deeper flavor.
- Works as a holiday star or weeknight hero.
