Walnut Maple Roasted Sweet Potatoes

Walnut Maple Roasted Sweet Potatoes are perfect when you want a side dish that feels both cozy and celebratory. There is something special about the moment these caramelized rounds come out of the oven, glistening with maple syrup and the crunch of toasted walnuts. This is always the first dish gone at my family gatherings, especially around the holidays. The golden caramelized edges and sweet aroma will turn even sweet potato skeptics into lifelong fans.

I first made this for Thanksgiving dinner when we needed something simple but impressive. It quickly became tradition and now I make it all year for cozy dinners.

Ingredients

• Medium sweet potatoes: Choose ones that feel heavy for their size with smooth skins for even roasting and beautiful rounds
• Melted unsalted butter: Gives a rich flavor and helps the potatoes caramelize
• Cinnamon: Choose a fragrant, fresh-ground cinnamon for warmth and depth
• Salt: Enhances the sweet and savory notes
• Pepper: Adds a gentle backbone of spice for balance
• Maple syrup: Try to use pure maple syrup for best taste and gorgeous caramelization
• Chopped walnuts: Add a deep roasted crunch and balance the sweetness
• Fresh or dried thyme: Brings in herby freshness and a little bit of earthiness

Step-by-Step Instructions

Prepare Sweet Potatoes:

Rinse each sweet potato thoroughly making sure there is no dirt left on the skin. The choice to peel or leave the skins on depends on preference. Slice into half inch thick rounds, aiming for evenly sized pieces so they roast at the same rate.

Season the Rounds:

Place sweet potato slices into a large bowl. Pour over the melted butter. Sprinkle with one teaspoon of cinnamon, salt, and pepper. Toss the rounds with your hands or a spatula until every piece is glistening and well-coated. This even coating is important because it helps caramelize and prevents sticking.

Arrange for Roasting:

Line a baking tray with parchment or a silicone sheet for easy cleanup. Lay the slices on the tray in a single layer with a little space between them. Overcrowding can cause steaming rather than browning. The air needs to circulate for those golden edges.

Bake the Sweet Potatoes:

Slide the tray into a 200 Celsius or 400 Fahrenheit oven. Roast for 25 to 30 minutes. Flip halfway if you want both sides caramelized. The rounds should be fork tender and slightly golden on the bottoms at the end of baking time. Thicker or thinner slices may need slight adjustments in timing.

Mix the Maple Walnut Topping:

While the potatoes bake, mix the maple syrup, chopped walnuts, remaining cinnamon, and thyme in a small bowl. Stir until the nuts are glossy and everything is evenly combined. The nuts will toast in the oven, so do not add before this stage.

Top and Finish Baking:

Remove tray when the potatoes are tender. Spoon about one teaspoon of the maple glaze onto each round. Spread gently so every piece gets a bit. Return to oven for another 8 to 10 minutes. The syrup thickens, the nuts toast, and you will see the edges start to caramelize. That is the magic moment.

Serve:

Transfer the slices to a platter. Scoop up any caramelized nuts from the tray for extra sprinkle. Finish with crumbled feta if you love a salty tang alongside the sweet.

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I always look forward to the maple syrup bubbling up on the tray and infusing the sweet potatoes with that fragrant sweetness. The thyme is a secret touch that makes everyone guess what the extra special flavor is at the table.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. These reheat beautifully in a hot oven or toaster oven to restore their caramelized edges. Avoid microwaving if you want to keep the nuts crisp.

Ingredient Substitutions

You can swap pecans or hazelnuts for walnuts if desired. If you are dairy-free, use olive oil or vegan butter instead of butter. Honey works if maple syrup is not handy but will be a bit less robust in flavor.

Serving Suggestions

This dish pairs with roasted meats like turkey or pork. It is crowd-pleasing with grain bowls or as a warm topping for fall salads. Try adding crumbled goat cheese for a tangy finish or thinly sliced green onions for freshness after baking.

Cultural Context

Maple syrup paired with root vegetables is a classic in North American fall and winter cooking. Sweet potato casseroles have a long history in US holiday meals, and this dish offers a simpler, fresher take without marshmallows. Both the walnuts and thyme reflect European influences in autumn cooking.

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Let me know if you want to try a spicy version or need more fall dinner ideas. I love playing with flavors on this base recipe.

Frequently Asked Questions

→ Can I prepare the sweet potatoes in advance?

Yes, you can slice and season the sweet potatoes several hours ahead. Store covered in the refrigerator and bake just before serving for best texture.

→ What type of walnuts work best?

Chopped raw or lightly toasted walnuts both work. Toasting enhances their crunchy texture and adds extra depth to the topping.

→ Can maple syrup be substituted?

Honey or agave can substitute for maple syrup, but the classic maple flavor complements sweet potatoes beautifully.

→ How do I achieve caramelized edges?

Arrange potatoes in a single layer without overlapping and avoid overcrowding the tray. This helps edges brown evenly.

→ Is it necessary to peel the sweet potatoes?

Peeling is optional. Leaving the skin on adds texture and additional nutrients, but peeled rounds taste just as delicious.

→ What dishes pair well with this side?

These sweet potatoes pair well with roasted meats, poultry, salads, or as part of a vegetarian spread.