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).