In my family, it’s guaranteed that sweet potatoes are a part of holiday meals. They are my favorite and I make sweet potato casserole throughout the year. When I make baked sweet potatoes, I eat them plain because I love the natural sweetness. This recipe is now a staple in my sweet potato recipe repertoire! My son who has tasted and rejected all types of sweet potatoes in the past loves this recipe. It is a miracle and a fantastic recipe.
The maple syrup imparts a lovely flavor and the pecans become nice and toasted. All the flavors come together, and it is unbelievably delicious. Each time I have made this for family holiday meals, for dinner guests, and for my family everyone raves about it and there are never leftovers!
These are so easy to make, simple ingredients, and the flavor is spectacular. You might just replace the sweet potato dish you usually make with this one. I was won over and it is easier than my other recipes as well – it is a win all the way around!
2 pounds sweet potatoes
2 Tbsp. butter – melted
salt and pepper to taste
¼ cup maple syrup
1 Tbsp. brown sugar
½ cup chopped pecans
Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil.
Scrub the sweet potatoes and peel them (if you prefer). Then, slice each crosswise into ½ inch thick rounds.
In a large bowl, toss the sliced sweet potatoes with the melted butter, salt, and pepper.
Spread out the slices in an even layer on the prepared baking sheet.
Bake sweet potatoes in the preheated oven for 20 minutes, or until the bottoms are starting to brown.
While the sweet potatoes are baking, combine the maple syrup, brown sugar, and pecans in a bowl.
When the sweet potatoes are finished baking, remove the baking tray from the oven, and carefully flip the sweet potato slices.
Divide the maple syrup mixture evenly over the sweet potatoes – keeping the mixture in the center as best you can.
Return to the oven and bake for 5 minutes, or until the syrup is bubbly.
• Brown Sugar: I love the caramelization that the brown sugar has but it is still fabulous and naturally sweet so if you wish to cut back on the sugar, skip the brown sugar.
• Dairy: Use coconut oil instead of butter!
• Nuts: Walnuts work well as a substitute for pecans.
• Thickness: Be careful to slice the potatoes into ½ inch slices – you will need to adjust the roasting time longer or shorter if you cut them differently.
• Maple Syrup and Spices: Place the maple syrup mixture into the middle of each sweet potato round to keep it better contained. Cinnamon is wonderful but you can also use allspice, nutmeg, or even pumpkin pie spice.