These sweet potatoes are baked with a drizzle of maple syrup until they are tender and lightly browned then topped with pecans and a sprinkle of coarse sea salt for a finishing touch that will turn this simple dish into something special.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F and coat 9 x 13 baking pan with cooking spray.

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  • Mix all ingredients together in a separate bowl, except for pecans. Arrange mixture in baking pan.

  • Bake for 25-30 minutes, stirring halfway through.

  • Remove from oven and sprinkle with pecan pieces. Finish with a pinch of sea salt and serve.

Tips

(C)2013 Morton Salt, Inc.

Nutrition Facts

363 calories; protein 5.2g 10% DV; carbohydrates 61.2g 20% DV; fat 12.1g 19% DV; cholesterolmg; sodium 388.9mg 16% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2013
These sweet potatoes are easy delicious and a beautiful addition to a plate. The only differences to the recipe I made were to toast the pecan pieces adding a smoky note to the dish and to garnish with chopped flat leaf parsley. For people who want to add some spice to this dish some crushed red pepper would be a great addition to the sweet. salty and smoky tastes. Thanks for a wonderful recipe! Read More
(10)

Most helpful critical review

Rating: 3 stars
12/27/2018
Recipe recommends a bit too much maple syrup as I experienced - wound up with a bit of a syrupy soup at the bottom that liquidated the potatoes more than roasted them. The potatoes that did roast however turned out wonderfully! Read More
52 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2013
These sweet potatoes are easy delicious and a beautiful addition to a plate. The only differences to the recipe I made were to toast the pecan pieces adding a smoky note to the dish and to garnish with chopped flat leaf parsley. For people who want to add some spice to this dish some crushed red pepper would be a great addition to the sweet. salty and smoky tastes. Thanks for a wonderful recipe! Read More
(10)
Rating: 5 stars
01/27/2016
Outstanding. My husband thought it could use less maple syrup but I loved it as is. Would not change a thing to this recipe. Read More
(5)
Rating: 5 stars
03/25/2015
This is an amazing side dish and a great snack when I have leftovers. I even brought them to a BBQ and it was the first thing gone. One time I ran out of Sea salt but Kosher salt worked just fine. But I do find that a higher quality of syrup tastes better with the potatoes. This is a keeper Read More
(5)
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Rating: 5 stars
09/14/2014
These are incredibly delicious! The second time I made them I cut the potato chunks too small make sure to follow the recipe exactly and you will love the result! Read More
(3)
Rating: 5 stars
10/11/2014
Great! I toasted the pecans first. Read More
(2)
Rating: 5 stars
09/17/2014
This was so good. I'm probably never going to make sweet potatoes any other way now. Read More
(2)
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Rating: 5 stars
04/11/2017
I love this recipe! I don't need to boil my sweet potatoes in order to then cook or bake them in brown sugar. I just need to dice the uncooked peeled spuds up put them in a storage bag with some veggie oil shake dump them in a pan and pour some maple syrup on them after adding some salt. No pecans needed! Thanks for sharing this quick and yummy recipe. Such a time saver! Read More
(2)
Rating: 4 stars
03/25/2014
This was a pretty good side dish - I wish I would have had maple syrup - used some syrup that no one liked on pancakes because it wasn't sweet enough - it was perfect for the potatoes. Forgot the nuts... Read More
(2)
Rating: 5 stars
10/24/2013
Loved this recipe-and sweet potatoes are great for a carb option that's better for you! Read More
(2)
Rating: 3 stars
12/27/2018
Recipe recommends a bit too much maple syrup as I experienced - wound up with a bit of a syrupy soup at the bottom that liquidated the potatoes more than roasted them. The potatoes that did roast however turned out wonderfully! Read More