These roasted sweet potato slices are creamy on the inside with caramelized edges, topped with crispy, golden candied pecans. The perfect side dish for any meal.
Why You'll Love it:
My 5 year old inherited my obsession with sweet potatoes! He likes them in any form or fashion and so do I.
These roasted sweet potato slices remind me of sweet potato casserole, but way easier to make! They're ready to eat in 30 minutes.
Cutting them into slices first means they roast much faster than a whole sweet potato! The homemade candied pecans on top add a bit of sweet crunch.
I could eat these with any meal and they come together in a snap!
Key Ingredients:
- Sweet potatoes - Mine were on the medium to large side. If yours are small, you can use three. Bigger isn't always better! In fact, larger vegetables tend to be less flavorful than smaller ones.
- Unsalted butter - Butter is freezer-friendly! I buy mine in bulk at Costco in four 1-pound packages. I put one in the fridge and three in the freezer. This way I never run out!
- Maple syrup - I use this sweet nectar in SO many recipes - salad dressing, granola, desserts, sauces, etc.
- Cinnamon - Cinnamon and sweet potatoes are a match made in heaven!
- Brown sugar - For the candied pecans! It causes them to crisp up in the oven.
- Pecans - I used whole pecans and chopped them up.
How to Make Roasted Sweet Potato Slices:
These sweet potato slices are super easy to make!
Before you start, preheat your oven so it's nice and hot when you're ready to put them in the oven.
- Peel and slice the sweet potatoes. They should be sliced on the thicker side - about ½-inch thick. You don't want them too thin or they will overcook.
- Make the butter mixture. Melt the butter in a bowl, then whisk in the maple syrup and cinnamon. This will be used for the sweet potatoes AND the candied pecans.
- Brush the butter onto the sweet potato slices. Both sides and the edges!
- Add the brown sugar and pecans to the leftover butter mixture. The butter and sugar will caramelize around the pecans and make them crunchy!
- Roast the sweet potatoes for 12 minutes. Carefully (don't burn yourself!) use a thin spatula to flip the slices over.
- Top each slice with pecans, then roast for 8 more minutes. The nuts and sweet potatoes will caramelize during this time! Enjoy warm!
Do I have to peel the sweet potatoes?
It's best to peel the sweet potatoes first. The skin is chewy and hard to cut. If you leave the skins on, make sure to use a sharp knife when you cut into the roasted sweet potatoes.
Storage Tips:
- Store leftover sweet potatoes in an airtight container in the fridge for up to 4 days.
- Reheat sweet potatoes in the microwave on a heatproof plate until warmed through.
Sweet Potato Recipes:
- Mashed Sweet Potatoes
- Baked Sweet Potatoes with Cinnamon Maple Butter & Pecans
- Cinnamon Roasted Sweet Potatoes
- Roasted Green Beans & Sweet Potatoes
Roasted Sweet Potato Slices with Candied Pecans
Equipment
- Sheet pan
Ingredients
- 2 medium sweet potatoes peeled and cut into ½-inch thick slices
- 3 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 cup pecans finely chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl, melt the butter. Add the maple syrup and cinnamon and whisk to combine.
- Brush the butter mixture on both sides of the sweet potato slices and arrange them on a sheet pan, spacing them at least an inch apart.
- There should be some of the butter mixture leftover. Stir in the brown sugar, then add the pecans to it. Use a spoon to stir until well coated.
- Place the sweet potatoes in the oven and roast for 12 minutes. Remove the pan from the oven and use a thin-set spatula to carefully turn the slices over.
- Evenly divide the pecans between the sweet potato slices, topping each one with pecans. Place the pan back in the oven and roast for 8 more minutes.
- Remove the pan from the oven and serve warm.
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