Easy Maple Roasted Sweet Potato

Fall vegetables don’t get much better than sweet potatoes. I love how they’re naturally sweet and filling at the same time. But I’ll be honest – I used to just bake them plain and call it a day. Then I discovered what a little maple syrup could do.

Now maple roasted sweet potatoes are my go-to side dish when I want something that feels a bit special but doesn’t require much work. The maple syrup caramelizes in the oven and creates this sticky, sweet coating that makes even my picky eaters ask for seconds. I prep them in the morning and throw them in the oven while I’m making dinner.

The best part? You probably have everything you need in your pantry right now. Just sweet potatoes, maple syrup, and a few basic seasonings. That’s it.

What Kind of Sweet Potatoes Should I Use?

For this maple roasted recipe, you’ll want to pick up orange-fleshed sweet potatoes, which are the most common variety you’ll find at the grocery store. These have that naturally sweet flavor that pairs perfectly with maple syrup and get nice and tender when roasted. Look for sweet potatoes that feel firm and heavy for their size, without any soft spots or wrinkled skin. Medium-sized ones work best since they’ll cook evenly and won’t take forever to roast through. If you can only find really large sweet potatoes, just cut them into similar-sized pieces so everything finishes cooking at the same time.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Sweet potatoes: You can use butternut squash, acorn squash, or even regular potatoes if sweet potatoes aren’t your thing. Just adjust the cooking time – regular potatoes might need a bit longer.
• Maple syrup: Honey works great as a substitute, or you can try brown sugar mixed with a tablespoon of water. Start with about 1/4 cup and add more to taste.
• Unsalted butter: Coconut oil or olive oil can replace the butter if you’re dairy-free. Use the same amount, but melt the coconut oil first if it’s solid.
• Walnuts: Pecans, almonds, or even pumpkin seeds make tasty alternatives. If you’re nut-free, just skip them or try sunflower seeds for some crunch.
• Thyme: Fresh rosemary or sage work nicely here, or you can use dried herbs – just use about half the amount since dried herbs are more concentrated.
• Cinnamon: Try pumpkin pie spice or a mix of cinnamon and nutmeg for a different flavor profile.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting sweet potatoes is cutting them into uneven pieces, which leads to some chunks being overcooked while others remain hard – aim for uniform 1-inch cubes so everything cooks at the same rate. Don’t skip preheating your oven to at least 425°F, as starting with a hot oven helps caramelize the maple syrup and creates those crispy, golden edges we all love. Another common error is overcrowding the pan, which causes the potatoes to steam instead of roast – use a large baking sheet and spread them in a single layer with some space between each piece. For extra flavor, toss the walnuts in during the last 10 minutes of cooking to prevent them from burning, and always taste-test your maple syrup beforehand since some brands are much sweeter than others.

What to Serve With Maple Roasted Sweet Potato?

These maple roasted sweet potatoes make a perfect side dish for just about any fall or winter meal. They pair beautifully with roasted chicken, pork tenderloin, or even a simple grilled salmon since the sweet maple flavors balance out savory proteins really well. I love serving them alongside other roasted vegetables like Brussels sprouts or green beans to create a colorful, seasonal spread. For holidays or special dinners, they’re also great with turkey, ham, or beef roast – the cinnamon and thyme really complement traditional main dishes.

Storage Instructions

Refrigerate: These maple roasted sweet potatoes taste great as leftovers! Store them in the fridge in an airtight container for up to 4 days. They’re actually really good cold too – I sometimes toss them into salads or grain bowls straight from the fridge.

Freeze: You can freeze these for up to 3 months in freezer-safe containers or bags. Just make sure they’re completely cooled first, and maybe leave out the walnuts if you’re planning to freeze since they can get a bit soggy when thawed.

Warm Up: To bring back that roasted goodness, pop them in a 350°F oven for about 10-15 minutes until heated through. You can also microwave them, but the oven will help crisp up the edges again. If they seem a bit dry, drizzle on that extra maple syrup before warming.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 7-9 g
• Fat: 36-42 g
• Carbohydrates: 155-175 g

Ingredients

For the sweet potatoes:

• 3 medium sweet potatoes
• 1/3 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

For the maple-walnut topping:

• 1/3 cup pure maple syrup
• 2 tbsp maple syrup
• 1/3 cup walnuts, chopped
• 1/2 tsp ground cinnamon
• 1 tsp dried thyme

Step 1: Prepare and Slice the Sweet Potatoes

• 3 medium sweet potatoes

Wash the sweet potatoes thoroughly.

You can choose to peel them or keep the skin on, according to your preference.

Cut each sweet potato into 1/2-inch thick rounds, making sure the slices are as even as possible so they cook uniformly.

Step 2: Season the Sweet Potatoes

• 3 medium sweet potatoes (from Step 1)
• 1/3 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

Preheat your oven to 200°C (400°F).

In a large bowl or ziplock bag, combine the sliced sweet potatoes with the melted butter, 1 teaspoon ground cinnamon, salt, and black pepper.

Toss or shake well so that all pieces are evenly coated with the mixture.

I like to use my hands here to ensure every slice is well covered.

Step 3: Roast the Sweet Potatoes

• seasoned sweet potatoes (from Step 2)

Arrange the seasoned sweet potato slices in a single layer on a baking tray, leaving a little space between each slice to ensure browning rather than steaming.

Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are fork-tender.

The baking time may vary depending on the thickness of your slices.

Step 4: Prepare the Maple-Walnut Topping

• 1/3 cup walnuts, chopped
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1 tsp dried thyme

While the sweet potatoes are baking, mix together the chopped walnuts, 2 tablespoons maple syrup, 1/2 teaspoon ground cinnamon, and dried thyme in a small bowl.

Stir well until the walnuts are fully coated in the syrup and spices.

For extra flavor, I sometimes lightly toast the walnuts before mixing them with the syrup.

Step 5: Caramelize with Maple-Walnut Topping

• roasted sweet potatoes (from Step 3)
• maple-walnut topping (from Step 4)

Remove the baking tray from the oven once the sweet potatoes are tender.

Spoon about 1 teaspoon of the maple-walnut mixture onto each sweet potato slice, spreading it evenly.

Return the tray to the oven and bake for another 8-10 minutes until the topping caramelizes and the edges of the sweet potatoes become slightly crisp and golden.

Step 6: Serve the Sweet Potatoes

Once the sweet potatoes are caramelized, remove the tray from the oven and let them cool slightly before serving.

Arrange them on a platter and serve as is, or sprinkle a little feta cheese over the top for a tangy contrast.

I like to drizzle a little extra pure maple syrup on top just before serving for extra sweetness.

Easy Maple Roasted Sweet Potato

Delicious Easy Maple Roasted Sweet Potato recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 33 minutes mins

Total Time 49 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

For the sweet potatoes:

• 3 medium sweet potatoes
• 1/3 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

For the maple-walnut topping:

• 1/3 cup pure maple syrup
• 2 tbsp maple syrup
• 1/3 cup walnuts, chopped
• 1/2 tsp ground cinnamon
• 1 tsp dried thyme

Instructions

 

• Wash the sweet potatoes thoroughly. You can choose to peel them or keep the skin on, according to your preference. Cut each sweet potato into 1/2-inch thick rounds, making sure the slices are as even as possible so they cook uniformly.
• Preheat your oven to 200°C (400°F). In a large bowl or ziplock bag, combine the sliced sweet potatoes with the melted butter, 1 teaspoon ground cinnamon, salt, and black pepper. Toss or shake well so that all pieces are evenly coated with the mixture. I like to use my hands here to ensure every slice is well covered.
• Arrange the seasoned sweet potato slices in a single layer on a baking tray, leaving a little space between each slice to ensure browning rather than steaming. Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are fork-tender. The baking time may vary depending on the thickness of your slices.
• While the sweet potatoes are baking, mix together the chopped walnuts, 2 tablespoons maple syrup, 1/2 teaspoon ground cinnamon, and dried thyme in a small bowl. Stir well until the walnuts are fully coated in the syrup and spices. For extra flavor, I sometimes lightly toast the walnuts before mixing them with the syrup.
• Remove the baking tray from the oven once the sweet potatoes are tender. Spoon about 1 teaspoon of the maple-walnut mixture onto each sweet potato slice, spreading it evenly. Return the tray to the oven and bake for another 8-10 minutes until the topping caramelizes and the edges of the sweet potatoes become slightly crisp and golden.
• Once the sweet potatoes are caramelized, remove the tray from the oven and let them cool slightly before serving. Arrange them on a platter and serve as is, or sprinkle a little feta cheese over the top for a tangy contrast. I like to drizzle a little extra pure maple syrup on top just before serving for extra sweetness.