If you’ve ever craved a sweet potato dish that feels both indulgent and cozy, then you’re absolutely going to adore this Slow-Roasted Sweet Potatoes with Maple Pecans Recipe. I love this because it turns humble sweet potatoes into a creamy, caramelized delight with the perfect balance of sweetness and savoriness. Plus, those maple pecans? They’re the crunchy, buttery cherry on top that makes this recipe a total showstopper at any dinner table. Stick with me—I’ll walk you through every step so your sweet potatoes come out perfect every time!
Why You’ll Love This Recipe
- Luxuriously Creamy Texture: Slow-roasting in chicken stock gently melts the sweet potatoes, giving them such a tender, melt-in-your-mouth quality.
- Perfect Sweet & Savory Balance: Maple syrup and cinnamon teaming up with savory garlic and thyme create a flavor combo that’s deeply comforting and never too sweet.
- Crunchy Maple Pecans: The toasted pecans glazed with maple butter add a delightful crunch and a nutty richness that’s simply addictive.
- Versatile Side Dish: I’ve served this with everything from weeknight grilled chicken to fancy holiday roasts, and it never disappoints.
Ingredients You’ll Need
The magic of this Slow-Roasted Sweet Potatoes with Maple Pecans Recipe really lies in the simple, quality ingredients working together. Each element enhances the sweet potatoes in its own way—just make sure to pick fresh sweet potatoes and good-quality pure maple syrup for the best results.
- Sweet potatoes: Choose thick, firm sweet potatoes with smooth skin for even cooking and creamy inside.
- Unsalted butter: Using unsalted butter lets you control the salt perfectly; plus, melted butter helps get that beautiful fondant texture.
- Olive oil: Adds richness and helps brown the potatoes without burning.
- Kosher salt: I prefer kosher salt since it seasons evenly without overpowering; table salt also works with a bit less quantity.
- Black pepper: Freshly ground for that subtle kick to balance the sweetness.
- Chicken or vegetable stock: Stock is key to slow-roasting the potatoes fondant-style, infusing them with savory depth and moisture.
- Garlic: Minced finely to spread its gentle aroma throughout the dish.
- Maple syrup: Go for pure maple syrup—not the imitation stuff—to get that authentic, complex sweetness.
- Pecans: Chopped and toasted for a crunchy texture contrast; makes a big difference in the final dish.
- Cinnamon: Just a hint to warm up the flavor profile without overwhelming.
- Thyme leaves: Fresh thyme is highly recommended—it brightens the dish with its herbal notes.
Variations
I love to tweak this recipe depending on what I have on hand or the occasion—there’s lots of room to play with flavors without losing that signature deliciousness. Don’t be afraid to customize it to fit your taste or dietary needs!
- Maple Bourbon Pecans: I once added a splash of bourbon to the maple butter pecan glaze and it took the nuts to a whole new level of goodness—perfect for holiday dinners.
- Vegan Variation: Swap butter for coconut oil and use vegetable stock to keep it plant-based without sacrificing flavor.
- Spicy Twist: Add a pinch of cayenne or smoked paprika to the sweet potatoes before roasting for a subtle heat kick that pairs wonderfully with the maple syrup.
- Lemon Zest Upgrade: I occasionally sprinkle a little lemon zest over the finished dish to add a fresh, citrusy brightness that cuts through the richness.
How to Make Slow-Roasted Sweet Potatoes with Maple Pecans Recipe
Step 1: Prep Your Sweet Potatoes for Fondant Magic
Start by peeling your sweet potatoes and trimming the ends so you get nice flat surfaces. Then, cut them into thick rounds—about 2 inches thick works beautifully. This size helps them roast evenly and gives you that cherished creamy center. I used to slice them too thinly, and they’d dry out—trust me, thicker slices make all the difference!
Step 2: Searing and Slow-Roasting
Heat the olive oil and melted butter in a heavy-bottomed skillet over medium heat. Add the sweet potato rounds and sear each side until golden brown—this seals in flavor and starts that caramelization we’re aiming for. Then add the minced garlic, sprinkle kosher salt and black pepper, and pour in the chicken stock. The stock should come up about halfway around the potatoes. Lower the heat, cover the pan, and let them slow-roast for about an hour or until the sweet potatoes are incredibly tender and creamy inside. Patience here really pays off with that fondant texture I’m obsessed with!
Step 3: Make the Maple Butter Pecan Sauce
While your sweet potatoes are roasting, it’s time to prepare the sauce. In a small saucepan, melt butter over medium heat, then stir in maple syrup, cinnamon, a pinch of salt, and the chopped pecans. Cook, stirring occasionally, until the pecans are toasted and the mixture thickens slightly. That aroma of maple and cinnamon mixed with toasted pecans is absolutely heavenly—I swear I sneak tastes whenever I’m near the stove!
Step 4: Drizzle and Garnish
Once your sweet potatoes are perfectly roasted and tender, transfer them to a serving dish and drizzle generously with the warm maple butter pecan sauce. Finish off with fresh thyme leaves scattered on top to bring that fresh herbal touch. You’ll find that the sauce adds the perfect layer of sweetness and crunch, making this dish unforgettable.
Pro Tips for Making Slow-Roasted Sweet Potatoes with Maple Pecans Recipe
- Use Thick Sweet Potato Cuts: Thicker rounds slow-roast better, giving a creamy center and caramelized edges—thin slices dry out quickly.
- Don’t Rush the Roasting Time: An hour may seem long, but low and slow is the secret to that perfect fondant texture you won’t find with quick baking.
- Toast Pecans Right Before Serving: Toasting pecans fresh maximizes their crunch and flavor—pre-toasting days ahead can let the nuts get stale.
- Balance Sweetness Carefully: If you find the maple pecan sauce too sweet, add a pinch of salt or a squeeze of lemon juice to offset it and brighten the flavors.
How to Serve Slow-Roasted Sweet Potatoes with Maple Pecans Recipe
Garnishes
I love finishing this dish with a sprinkle of fresh thyme leaves and an extra handful of chopped pecans on top for crunch. Sometimes, I add a light drizzle of extra maple syrup if I’m serving it as a sweet side, but fresh herbs are what really take it from delicious to elegant.
Side Dishes
This recipe pairs beautifully with roast chicken, pork tenderloin, or even a simple pan-seared salmon. For veggies, my go-to sides are garlic sautéed green beans or a fresh, crisp kale salad to cut through the richness.
Creative Ways to Present
For holiday dinners, I like plating each sweet potato round individually on a platter, pouring the maple pecan sauce over each one, and sprinkling thyme leaves artistically. You could also serve it family-style in a rustic baking dish right from the oven—that warm presentation always wins compliments and invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Leftover slow-roasted sweet potatoes keep beautifully refrigerated in an airtight container for up to 3 days. I usually store the maple pecans separately to keep them crisp. When I’m ready to eat, I reheat the potatoes gently and add fresh pecans on top—this keeps the texture just right.
Freezing
If you want to freeze leftovers, peel and slow-roast the sweet potatoes as usual, then let them cool completely before freezing in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Pecans don’t freeze well, so add those fresh when you thaw and reheat.
Reheating
Reheat the sweet potatoes gently in a preheated oven at 325°F (160°C) wrapped in foil to retain moisture for about 15-20 minutes, or until warmed through. Add your maple butter pecans after reheating to keep them crunchy—microwaving tends to make them soggy, so I avoid that method.
FAQs
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Can I use canned sweet potatoes for this Slow-Roasted Sweet Potatoes with Maple Pecans Recipe?
While canned sweet potatoes might seem like a shortcut, they won’t hold up to slow roasting and won’t develop the creamy interior or caramelized edges that make this dish special. Fresh sweet potatoes are definitely best for success here.
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What can I substitute for chicken stock to keep this recipe vegetarian?
Vegetable stock works just as well for roasting sweet potatoes fondant-style. Just make sure it’s low sodium to control the seasoning balance, and the potatoes will still turn out rich and flavorful.
- Is it okay to prepare the maple butter pecans in advance?
You can prepare the pecans in advance, but for the best crunch and flavor, toast them just before serving. Storing toasted pecans for more than a day might make them lose their crispness and that fresh-toasted aroma.
- How do I know when the sweet potatoes are perfectly slow-roasted?
They’re ready when they’re meltingly tender inside and have a beautifully caramelized surface. You should be able to easily pierce them with a fork without resistance, and the outside should have a golden-brown crust.
Final Thoughts
This Slow-Roasted Sweet Potatoes with Maple Pecans Recipe has become one of those dishes I turn to when I want to impress but still keep things cozy and familiar. The way the potatoes slowly soak up the stock and butter while roasting fondant-style is just magical, and the maple pecans add that unforgettable touch of crunch and sweetness. If you’re looking for a recipe that’s deceptively simple yet rich in flavor and sure to make everyone smile, you really should give this one a go. I promise, once you try it, it’ll become one of your favorite side dishes too!
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Slow-Roasted Sweet Potatoes with Maple Pecans Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 6 servings (6 to 8 people)
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This recipe features fondant slow-roasted sweet potatoes cooked in stock until meltingly creamy inside with caramelized exteriors, elevated by a luscious maple butter pecan sauce. The combination of savory roasted sweet potatoes and the sweet yet balanced maple pecan topping creates a perfect side dish that’s rich in flavor and texture.
Ingredients
Sweet Potatoes and Roasting
- 1.5 kg / 3 lb sweet potatoes (3 thick ones)
- 25g / 1 1/2 tbsp unsalted butter, melted
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher/cooking salt (or 1/2 tsp table salt)
- 1/2 tsp black pepper
- 1 1/4 cups low sodium chicken stock (or vegetable stock)
- 1 garlic clove, finely minced
Maple Butter Pecan Sauce
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup chopped pecans
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp fresh thyme leaves
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice into about 3 to 4 thick rounds. Ensure uniform thickness for even cooking. Pat dry any moisture from the slices.
- Sear Sweet Potatoes: In a large oven-safe skillet or frying pan, heat the olive oil and melted butter over medium-high heat. Add the sweet potato rounds and sear for about 3-4 minutes on each side until golden brown and caramelized on both sides.
- Add Seasoning and Stock: Season the potatoes with salt and black pepper. Add the minced garlic to the pan. Pour in the low sodium chicken or vegetable stock, ensuring it comes about halfway up the potatoes’ sides but not fully covering them.
- Slow-Roast in Oven: Transfer the skillet to a preheated oven at 180°C (350°F). Roast for approximately 60 minutes, uncovered, turning the sweet potatoes halfway through. The stock will reduce and infuse flavor, while the potatoes become meltingly tender inside and caramelized outside.
- Prepare Maple Butter Pecan Sauce: While potatoes roast, combine the maple syrup, butter, chopped pecans, cinnamon, and a pinch of salt in a small saucepan over medium heat. Simmer gently until the mixture thickens slightly and the pecans are toasted, about 5 minutes. Stir in fresh thyme leaves at the end and remove from heat.
- Finish and Serve: Remove the sweet potatoes from the oven. Spoon the warm maple butter pecan sauce generously over the potatoes or serve on the side. Garnish with extra thyme if desired. Serve immediately.
Notes
- The slow-roasting method infuses the sweet potatoes with savory stock, creating a rich balance against the sweet maple pecan sauce.
- You can substitute vegetable stock to make the dish vegetarian.
- The pecan sauce adds an optional nutty, sweet, and cinnamon-spiced topping that perfectly complements the fondant sweet potatoes.
- For a tart alternative, try a honey lemon sauce instead of maple syrup as noted in the reference sweet potato salad recipe.
- The video tutorial is available for visual guidance on achieving the perfect fondant texture.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 21 g
- Sodium: 421 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 14 mg
