Maple Roasted Sweet Potatoes (w/ Cranberries & Pecans)

Roasted sweet potatoes on a cooking pan with a serving spatula.

5 from 1 vote

Maple Roasted Sweet Potatoes (w/ Cranberries & Pecans)

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 337kcal

Author: Misty

Equipment

Sheet Pan

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

*Peeling the potatoes is optional. I use this Vegetable Chopper for chopping. If I don't have it handy, I slice the potatoes into ½ inch rounds, then cut each round into ½ inch cubes.

Tips and 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!

Storage: Store leftovers in an airtight container in the fridge for 3-5 days.

Reheating: Reheat servings in the microwave in 30 second increments until warmed through or pop them into an oven or toaster oven at 400 degrees for several minutes. They will be softer than when first made, but the oven will restore a bit of the crisp. Watch them carefully to avoid burning.

Nutrition