Loading recipe...
Maple-Roasted Sweet Potatoes with Pecans and Cranberries
A sweet and savory side dish featuring roasted sweet potatoes glazed with maple syrup and topped with pecans and cranberries. A perfect addition to any fall or holiday meal.
Prep Time
15 minutes
Total Time
45 minutes
Calories
475 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.50/serving
Ingredients
Servings
4
2lbsSweet Potatoes(peeled and cubed into 1-inch pieces)
£1.50
0.3cupMaple Syrup(preferably Grade A Dark or Amber)
£0.75
2tablespoonsOlive Oil
£0.20
0.5cupDried Cranberries
£1.00
0.5cupPecan Halves(roughly chopped)
£2.50
0.5teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack Pepper(or to taste)
£0.02
0.3teaspoonCinnamon(optional)
£0.03
Total Cost
£6.01
£1.50 per serving
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.In a large bowl, toss the cubed sweet potatoes with olive oil, maple syrup, salt, pepper, and cinnamon (if using). Ensure the sweet potatoes are evenly coated.
- 3.Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- 4.Roast for 20 minutes, then remove from the oven and stir.
- 5.Add the chopped pecans and dried cranberries to the baking sheet and stir to combine with the sweet potatoes.
- 6.Return to the oven and roast for another 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized and the pecans are lightly toasted. Watch carefully to prevent burning.
- 7.Remove from oven and let cool slightly before serving.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (284g)
475 kcal / 1987 kJ
Carbs
68.7g
26% of RDA
Fat
21.6g
31% of RDA
Protein
4.6g
9% of RDA
Detailed Breakdown
Fibre
7.7 g
26% of RDA
Sugar
33.8 g
38% of RDA
Sodium
310 mg
13% of RDA
Saturated Fat
2.4 g
12% of RDA
Chef's Tips
For a deeper maple flavor, drizzle a little extra maple syrup over the roasted sweet potatoes before serving.
Add a pinch of cayenne pepper for a little kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, you can toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the sweet potatoes.
To add more depth of flavor, try adding a teaspoon of balsamic vinegar to the sweet potatoes before roasting.
Cooking Equipment
Oven
Large Bowl
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Roasted Parsnip and Beetroot with Balsamic Glaze
55 minutes
Roasted Carrot and Butternut Squash with Maple-Balsamic Glaze
45 minutes
Roasted Brussels Sprouts and Leeks with Balsamic Glaze
45 minutes
Roasted Onion and Parsnip with Thyme
45 minutes
Roasted Cauliflower and Cherry Tomato Medley with Balsamic Glaze
45 minutes
Roasted Purple Sprouting Broccoli and Onions with Balsamic Glaze
35 minutes
Roasted Butternut Squash and Cauliflower with Maple-Dijon Glaze
45 minutes
Roasted Purple Sprouting Broccoli and Courgette with Lemon-Garlic Dressing
40 minutes
Roasted Purple Sprouting Broccoli and Onion with Balsamic Glaze
35 minutes
Roasted Purple Sprouting Broccoli and Kale with Lemon-Garlic Dressing
30 minutes
Roasted Butternut Squash and Cauliflower with Maple-Mustard Glaze
50 minutes
Honey-Glazed Roasted Carrots and Parsnips with Rosemary
40 minutes