We can confidently say these Maple Roasted Sweet Potatoes are a side dish worth making again and again. It starts with chopping them evenly (we'll show you the fastest way), then tossing them with a cinnamon and maple syrup sauce that caramelizes as they roast, leaving the edges perfectly golden and sugary. Finish them off with tart cranberries and crunchy pecans to make it totally worthy of becoming one of your favorite Potato Recipes.
After refining this recipe for our own family, we're excited to share it with you. Serve it alongside all of your fall favorites, from skillet chicken to pot roast and more!
We take pride in sharing honest recipes that you can rely on to be delicious! That couldn't be more important than when it comes time for holiday and Thanksgiving Recipes.
This side dish makes a great addition to weeknight dinners, or make it as your Thanksgiving dinner sweet potato recipe. It was inspired by our Maple Brussels Sprouts and is now on regular rotation with our Baked Sweet Potato Halves.
Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- It only takes 5-10 minutes of hands-on time to have these ready. That's the best feeling.
- The glazing method we use yields a better taste and texture than the standard method of adding syrup right at the end. Our method doesn't leave the potatoes soggy and it gives the syrup a chance to soak in, leaving sugared edges and lots of flavor.
- This dish has effortless "holiday" vibes thanks to the cranberries, pecans, and cinnamon.
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Ingredients for glazed sweet potatoes
This is a 6 ingredient side dish with items you may already have on hand in your pantry! For full quantities, please see the recipe card at the bottom of this post.
- Olive oil: You can substitute with avocado oil, but do not use canola or vegetable oil (the flavor is truly not the same).
- Pure maple syrup: I have found that the most cost effective product where I live is the Costco or Sam's Club bottles, which I store in the refrigerator for many months. No brown sugar is needed.
- Cinnamon: Any brand will work well. You only use a tiny bit, just enough to give holiday vibes.
- Sweet potatoes: Try to choose potatoes that are roughly the same size and shape, as that will make chopping them easier. I have tried this with white sweet potatoes, but I prefer the flavor and color of the classic orange.
- Pecans: I use raw, shelled pecan halves. You can give them a rough chop or just break them into a couple pieces by hand - super easy!
- Dried cranberries: It will turn out best if your cranberries are fresh and soft. If they sit too long in an open bag, they become hard and wrinkled, making them a little less pleasant to eat.
Helpful kitchen tools
How to make maple roasted sweet potatoes
Step 1: To start, preheat the oven to 425°F and grab a standard cookie sheet. You can line it with parchment paper for easier cleanup, but I find that the edges get crispier when baked directly on the pan (I promise the cleanup isn't bad).
Step 2: In a small bowl or glass measuring cup, whisk together the olive oil, maple syrup, kosher salt, and cinnamon. Set it aside (it will thicken slightly as it sits).
Step 3: Next, chop the potatoes. I like to slice them into ½ inch rounds, then cut each round into ½ inch cubes.
Pro tip: To make this part speedy fast, this vegetable chopper is our favorite tool! I was skeptical at first, but it really does work.
Step 4: Place the sweet potato cubes on the cookie sheet and pour the maple syrup mixture over the top. Toss well to ensure every piece is coated evenly, then spread them into a single layer across the whole pan.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown on the edges.
Step 5: Remove the pan from the oven, sprinkle the cranberries and pecans on top, then use a spatula to give it a quick toss. Return it to the oven and broil on the top rack on high heat for 2-3 minutes, just enough to toast the nuts and soften the cranberries.
For best results, allow to cool for at least 5 minutes before serving.
How to store and reheat leftovers
Store leftovers in an airtight container in the fridge for 3-5 days.
You can reheat servings in the microwave in 30 second increments until warmed through, but they will be softer than the first day. You can also pop them into an oven or toaster oven at 400 degrees for several minutes to restore a bit of the crisp. Just watch them carefully to avoid burning.
Serving suggestions
- Roast chicken or Roaster Oven Turkey Breast for the Thanksgiving table
- Maple Dijon Chicken
- Boursin Cheese Pork Tenderloin
- Crock Pot Chuck Roast
- Slow Cooker Tri-Tip Roast
- Brown Butter Skillet Chicken
- Rosemary Balsamic Pot Roast
Variations for sweet potatoes with maple syrup
- Try walnuts, almonds, or pepita seeds instead of pecans.
- Add ½ teaspoon of dried thyme or rosemary to the sauce for an extra punch of savory flavor.
- Add ¼ teaspoon of garlic powder to the sauce.
- Sprinkle crispy bacon on the top with the nuts and cranberries.
- Add more or less of the mix-ins. It's totally up to personal preference.
- Add freshly cracked black pepper for a hint of peppery spice.
- Add red pepper flakes for a sweet heat flavor.
FAQs
I suggest choosing the classic orange variety (instead of white or yellow) because they have a great creamy texture! Look for potatoes that have a healthy peel and are roughly the same shape and size. The more even the width is end to end, the easier it will be to cut even sized pieces.
This is totally optional. I personally prefer to peel them simply for aesthetic purposes. But it is faster to leave them with the skin on, plus you get all the extra nutrients from the skin. Either way will work!
No, you cannot substitute with pancake syrup in this recipe. It is a completely different product and will not yield the same results.
Tips & tricks
- Don't overcrowd the pan or they will steam instead of roast. If doubling the recipe, make sure to use two separate pans.
- Allow them to cool for a few minutes before serving. That gives them time to soak up the extra sauces and develop some crisp, almost candied edges.
- Keep in mind that because you are adding syrup to these, they won't be as crispy as plain roasted sweet potatoes. But the edges will get golden and taste so delicious.
- Be careful not to let the syrup spread onto empty areas of the pan, or it will burn. As long as everything is spread across the whole pan, you'll be good!
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Recipe
Maple Roasted Sweet Potatoes (w/ Cranberries & Pecans)
Equipment
Ingredients
- 4 tablespoon olive oil
- 4 tablespoon maple syrup
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 2 lbs sweet potatoes peeled and cut into ½ inch cubes *(see notes)
- ½ cup pecans roughly chopped or crumbled by hand
- ½ cup dried cranberries
Instructions
- Preheat the oven to 425°F, then grab a standard cookie sheet. Either line it with parchment or roast directly on the pan (I find the edges get a bit crispier without parchment, but cleanup is a bit easier with it).
- In a small bowl or glass measuring cup, whisk together the olive oil, maple syrup, kosher salt, and cinnamon. Set it aside (it will thicken slightly as it sits).4 tablespoon olive oil, 4 tablespoon maple syrup, 1 ¼ teaspoon kosher salt, ¼ teaspoon cinnamon
- Next, chop the potatoes into ½ inch cubes. *See the notes for tips.
- Place the chopped potatoes on the cookie sheet and pour the maple syrup mixture over the top. Toss well to ensure every piece is coated evenly, then spread them into a single layer across the whole pan.2 lbs sweet potatoes
- Bake for 25-30 minutes, or until the potatoes are tender and golden on the edges.
- Remove the pan from the oven, sprinkle the cranberries and pecans on top, then use a spatula to give it a quick toss. Return it to the oven and broil on the top rack on high heat for 2-3 minutes, just enough to toast the nuts and soften the cranberries.½ cup pecans, ½ cup dried cranberries
- Allow them to cool on the pan for at least 5 minutes. Then serve warm and enjoy!
Notes
- Don't overcrowd the pan or they will steam instead of roast. If doubling the recipe, make sure to use two separate pans.
- Allow them to cool for a few minutes before serving. That gives them time to soak up the extra sauces and develop some crisp, almost candied edges.
- Keep in mind that because you are adding syrup to these, they won't be as crispy as plain roasted sweet potatoes. But the edges will get golden and taste so delicious.
- Be careful not to let the syrup spread onto empty areas of the pan, or it will burn. As long as everything is spread across the whole pan, you'll be good!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This potato recipe is so flavorful and perfect for that fall/holiday feel.