Name: Maple Roasted Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs sweet potatoes, cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 tablespoons pure maple syrup; ½ teaspoon ground cinnamon; Chopped candied pecans or candied walnuts (optional)

Crispy edges paired with a tender, sweet interior—this Maple Roasted Sweet Potatoes Recipe truly hits all the right notes when you want a simple yet irresistible side dish. I promise you’ll find yourself making it again and again because it’s just that good.

A close-up of a white bowl filled with roasted orange sweet potato chunks and whole brown pecans mixed together, all coated in a shiny glaze that makes them look juicy and tender. The sweet potato pieces are uneven in size, with some showing a slightly darker roasted edge. A sprig of fresh green rosemary rests on the left side of the bowl. The bowl is placed on a white marbled surface with a soft, white cloth partially visible on the bottom left. The colors are warm and autumn-like, with rich oranges, browns, and greens. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Roasted Sweet Potatoes Recipe
Top Tip
How to Serve Maple Roasted Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Roasted Sweet Potatoes Recipe

Why You'll Love This Recipe

When I’m craving something comforting but don’t want to fuss over complicated prep, this Maple Roasted Sweet Potatoes Recipe is my go-to. The balance of natural sweetness from the maple syrup and warm spice from cinnamon makes these little cubes irresistible every time.

Simple ingredients: Uses everyday pantry staples that come together effortlessly.
Easy to customize: You can easily tweak sweetness or spice levels to suit your taste.
Perfect texture: Roasted to crispy-on-the-outside, soft-on-the-inside perfection.
Family friendly: Even picky eaters in my house ask for seconds!

Ingredients & Why They Work

This combo is a winner because each ingredient plays its part without overpowering. The natural sugars in the sweet potatoes complement the maple syrup, while the cinnamon adds warmth that ties everything together.

Flat lay of peeled and cubed bright orange sweet potatoes in a simple white ceramic bowl, a small white bowl with golden olive oil, a small white bowl filled with amber pure maple syrup, a small white bowl with warm brown ground cinnamon powder, a small white bowl containing coarse kosher salt crystals, and a small white ceramic bowl with glossy candied pecans placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Choose firm ones with smooth skin for the best roasting results.
Olive oil: Adds richness and helps the sweet potatoes crisp up beautifully.
Kosher salt: Enhances flavors and balances the sweetness.
Pure maple syrup: Opt for 100% pure for that authentic maple flavor, which makes this dish irresistible.
Ground cinnamon: Adds a cozy spice that pairs perfectly with maple and sweet potatoes.
Candied pecans or walnuts (optional): Gives a crunchy, sweet contrast that I personally love on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like this Maple Roasted Sweet Potatoes Recipe as is, but I often swap the cinnamon for a pinch of smoked paprika for a savory twist, or toss in some fresh rosemary when I’m feeling fancy. Don’t be afraid to experiment and make it your own!

Variation: Adding a little chili powder gives a sweet heat that’s surprisingly addictive—I tried it last fall, and it was a total hit.

Step-by-Step: How I Make Maple Roasted Sweet Potatoes Recipe

The image shows many pieces of roasted sweet potatoes spread over a baking sheet. The sweet potatoes are cut into thick chunks and wedges, with their reddish-orange skin showing on some parts and bright orange soft inside visible on others. The surface of the sweet potatoes looks shiny and slightly glazed, suggesting a light coating of oil or seasoning. The baking sheet is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Sweet Potatoes

Start by preheating your oven to 425°F and lining a baking sheet with parchment or foil. Cut your sweet potatoes into 1-inch cubes—this size helps them roast evenly. Spread them out in a single layer on the sheet and drizzle with olive oil. Toss them well so every piece gets a nice coating, then sprinkle with kosher salt. This initial roast will soften the potatoes and create a bit of that golden crust we all love.

Step 2: Make the Maple Cinnamon Glaze

While the sweet potatoes roast for about 20 minutes, mix your pure maple syrup with ground cinnamon in a small bowl. This combo is magic—it adds just the right amount of sweetness and warmth.

Step 3: Glaze and Finish Baking

Once the initial roast is done, take the pan out and drizzle the maple-cinnamon glaze over the potatoes. Stir gently to coat each piece evenly, then spread them back out in a single layer. Pop the pan back in the oven for 5–10 minutes depending on how crispy you like them, flipping halfway through to roast evenly. I check right at 5 minutes to avoid burning—maple syrup caramelizes pretty quickly.

Step 4: Garnish and Serve

Remove from the oven, transfer to a serving dish, and if you want that extra crunch, sprinkle on some chopped candied pecans or walnuts. Serve immediately, because these are best enjoyed warm with that perfectly sticky, crispy exterior.

Top Tip

Over the years, roasting sweet potatoes with maple syrup taught me a few things that make all the difference between “meh” and “wow” every time. Here are my best tips for success:

Don’t overcrowd the pan: Giving the sweet potatoes space lets them roast instead of steam, which is key for crisp edges.
Watch the glaze time closely: Maple syrup caramelizes fast, so checking at 5 minutes after glazing prevents burning.
Use parchment or foil: It makes cleanup a breeze and helps prevent sticking.
Shake things up halfway: A quick stir at the halfway point makes sure the potatoes brown evenly.

How to Serve Maple Roasted Sweet Potatoes Recipe

A round white plate sits on a white marbled surface with a cloth napkin nearby. Inside the plate, there are three layers: the bottom layer is made of small, uneven, orange roasted sweet potato chunks with a slightly shiny texture; the middle layer has glossy brown toasted pecans scattered on top; the top layer has a few sprigs of fresh green rosemary arranged on one side. A spoon with a blue handle featuring white flower designs rests on the plate's edge. At the top right of the image, a small bowl filled with pecans and a glass jar with amber liquid are visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of the crunch that candied pecans add on top—sweet, nutty, and texturally delightful. If you want to get creative, a sprinkle of fresh chopped parsley or even a light dusting of smoked paprika can add color and a flavor pop.

Side Dishes

This recipe pairs perfectly with roasted chicken or grilled pork. Sometimes I like to serve it alongside a fresh green salad with tangy vinaigrette to balance the sweetness—keeps the whole meal feeling fresh.

Creative Ways to Present

For holidays or dinner parties, I arrange the maple roasted sweet potatoes on a festive platter with sprigs of rosemary or thyme tucked in. It looks elegant and inviting, and guests always ask for the recipe! Adding a small bowl of extra glaze on the side lets folks drizzle more if they want that sticky-sweet goodness.

Make Ahead and Storage

Storing Leftovers

I store leftover maple roasted sweet potatoes in an airtight container in the fridge for up to 4 days. Just make sure they’ve cooled completely before sealing to prevent sogginess.

Freezing

Freezing works if you want to prep in advance. Spread the roasted sweet potatoes on a baking sheet to freeze individually first, then transfer to a freezer bag. They keep well for about a month. When you're ready, reheat straight from frozen for best texture.

Reheating

To reheat, I pop mine back into a 400°F oven on a parchment-lined pan for 8–10 minutes. This refreshes the crispiness better than a microwave, which tends to make them mushy.

Frequently Asked Questions:

Can I use other types of sweet potatoes for this recipe?

Absolutely! This recipe works well with most sweet potato varieties, but keep in mind some have higher moisture content, so cooking times might vary slightly. Just cut them into even cubes to ensure consistent roasting.

Is it okay to substitute maple syrup with honey or brown sugar?

You can substitute maple syrup with honey or a drizzle of brown sugar, but the flavor will be a bit different. Maple syrup adds a unique depth and subtle smokiness that complements the cinnamon beautifully.

How crispy do the sweet potatoes get with this recipe?

The sweet potatoes get nicely crisp on the outside while staying tender inside. If you like them extra crispy, just extend the final baking time by a few minutes but watch closely to avoid burning the sugar glaze.

Can I prepare this recipe ahead of time before roasting?

You can peel and cube the sweet potatoes a day ahead and store them in water in the fridge to prevent browning. However, it’s best to do the roasting and glazing fresh to keep maximum flavor and texture.

Final Thoughts

This Maple Roasted Sweet Potatoes Recipe holds a special place in my heart—it’s quick enough for weeknights but elegant enough to serve at a holiday table. I love how the sweet and savory notes balance perfectly, making eaten-it-all-up moments a given. You’re going to enjoy how easy it is to make and how often you’ll want to go back for seconds (or thirds). Trust me, once you try it, this recipe will become your new favorite side.