Irresistible Roasted Sweet Potato Slices with Candied Pecans: Your New Favorite Easy Side Dish

These roasted sweet potato slices are an absolute dream on a plate. Imagine them creamy and tender on the inside, with perfectly caramelized edges, all crowned with a delightful crunch of crispy, golden candied pecans. This isn’t just a side dish; it’s a culinary experience that elevates any meal, from a simple weeknight dinner to a festive holiday spread. Get ready for a simple recipe that delivers maximum flavor!

Why You’ll Fall in Love with This Recipe

There’s a reason sweet potatoes are a beloved staple in so many households – and my own kitchen is no exception! My five-year-old, bless his heart, shares my profound obsession with these versatile tubers. He enjoys them in every imaginable form, and so do I. But among all the sweet potato preparations, these roasted slices with candied pecans hold a special place.

This recipe reminds me of a classic sweet potato casserole, but with a fraction of the effort and time. While a traditional casserole can be a labor of love, these slices offer a quick and straightforward alternative without compromising on flavor or that comforting, sweet-savory profile. The best part? They’re ready to serve in just about 30 minutes from start to finish! This makes them an ideal choice for busy weeknights when you crave something special but are short on time, or for a holiday meal when oven space and prep time are precious commodities.

The secret to their speed lies in cutting the sweet potatoes into uniform slices. This method significantly reduces roasting time compared to baking a whole sweet potato, ensuring they cook quickly and evenly. Each slice develops a soft, creamy interior and beautifully caramelized edges, creating a texture contrast that’s simply irresistible. And let’s not forget the homemade candied pecans! They provide an extra layer of sweetness and a satisfying crunch that perfectly complements the tender sweet potatoes. The maple-cinnamon-butter glaze coats every piece, infusing them with warm, inviting flavors.

Whether you’re looking for a delightful side for your holiday turkey, a comforting addition to a roast chicken, or just a sweet and wholesome treat, these roasted sweet potato slices are incredibly versatile. They come together in a snap, are packed with flavor, and are guaranteed to be a hit with everyone at your table.

Key Ingredients for Sweet Potato Perfection

Crafting these delectable sweet potato slices requires just a handful of simple, wholesome ingredients. Here’s a closer look at what you’ll need and why each component is essential:

• Sweet Potatoes: For this recipe, I typically use two medium to large sweet potatoes. If your sweet potatoes are on the smaller side, you might want to use three to ensure you have enough servings. When selecting sweet potatoes, remember that bigger isn’t always better! In fact, very large vegetables can sometimes be less flavorful and more fibrous than their medium-sized counterparts. Look for firm, unblemished sweet potatoes that feel heavy for their size. Varieties like Jewel or Beauregard are excellent choices, offering a vibrant orange flesh and a naturally sweet taste that roasts beautifully. These nutritional powerhouses are rich in Vitamin A, fiber, and antioxidants, making this a healthy and delicious side.
• Unsalted Butter: Butter is the foundation of our luscious glaze, providing richness and helping to caramelize the sweet potatoes and pecans. Using unsalted butter allows you to control the overall saltiness of the dish. I’m a firm believer in stocking up, so I often buy butter in bulk at places like Costco. I usually keep one pound in the fridge and freeze the rest in individual sticks or packages. This way, I always have butter on hand for all my baking and cooking needs!
• Maple Syrup: This “sweet nectar” is a non-negotiable for its distinct flavor and its role in achieving that beautiful caramelization. Pure maple syrup (Grade A or B works wonderfully) adds a depth of sweetness that refined sugar simply can’t match, complementing the natural sweetness of the potatoes. It’s incredibly versatile and features in many of my recipes, from salad dressings and granola to desserts and savory glazes.
• Cinnamon: A classic pairing with sweet potatoes, cinnamon brings warmth, spice, and an inviting aroma to the dish. It enhances the natural sweetness and adds that quintessential cozy flavor profile that makes these roasted slices so comforting. This spice truly makes cinnamon and sweet potatoes a match made in heaven!
• Brown Sugar: This ingredient is specifically for the candied pecans. Brown sugar, with its molasses content, melts and bubbles around the pecans, creating a crispy, caramelized coating when baked in the oven. It’s what gives the pecans their signature “candied” texture and extra depth of flavor, making them irresistible.
• Pecans: I prefer using whole pecans and chopping them myself. This allows for a more rustic texture and ensures fresh flavor. Finely chopped pecans will adhere better to the sweet potato slices and provide a more even crunch in every bite. You can also buy pre-chopped pecans if you’re looking to save a bit of prep time.

How to Master These Roasted Sweet Potato Slices: A Step-by-Step Guide

You’ll be delighted to find that these roasted sweet potato slices are incredibly simple to prepare, making them a fantastic recipe for cooks of all skill levels. The process is straightforward, and the results are consistently delicious. Let’s walk through it together:

Before you begin any hands-on work, remember to preheat your oven to 425 degrees Fahrenheit (220°C). A hot oven is crucial for achieving those desirable caramelized edges and ensuring the sweet potatoes cook efficiently and evenly. It’s a small step that makes a big difference in the final texture and flavor.

• Peel and Slice the Sweet Potatoes: Start by thoroughly washing your sweet potatoes. Then, using a vegetable peeler, carefully remove the skin. While sweet potato skins are edible, they can be a bit chewy and tough in this particular preparation, so peeling is recommended for the best texture. Once peeled, slice the sweet potatoes into uniform ½-inch thick rounds. Consistency in thickness is key here; if some slices are too thin, they’ll overcook and become mushy, while thicker ones might remain too firm. A sharp chef’s knife or even a mandoline slicer (with caution!) can help you achieve even slices. Arrange the slices on a cutting board as you go.

• Prepare the Flavorful Butter Mixture: In a small, microwave-safe bowl (or a saucepan on the stovetop), melt the unsalted butter until it’s completely liquid. Once melted, add the pure maple syrup and the fragrant cinnamon. Whisk these ingredients together until they are thoroughly combined and smooth. This glorious mixture will serve a dual purpose: it will coat your sweet potato slices, infusing them with sweetness and spice, and it will also be the base for our irresistible candied pecans. Set aside a small portion of this mixture for the pecans later, if you prefer to make sure you have enough.

• Brush the Sweet Potato Slices with the Glaze: Lay your prepared sweet potato slices in a single layer on a large baking sheet (or two, if necessary, to avoid overcrowding). Using a pastry brush, generously coat both sides and the edges of each sweet potato slice with the butter, maple syrup, and cinnamon mixture. Ensure every surface is covered, as this glaze is key to their flavor and browning. Leave at least an inch of space between each slice to allow for proper air circulation, which helps them roast rather than steam.
• Prepare the Candied Pecans: Once the sweet potatoes are brushed, you should have some of the butter mixture remaining in your bowl. To this leftover mixture, add the brown sugar and your finely chopped pecans. Stir everything together with a spoon until the pecans are thoroughly coated. The combination of butter and brown sugar will caramelize around the pecans as they bake, transforming them into wonderfully crunchy, sweet clusters that are simply addictive.

• First Roast – Soften and Caramelize: Place the baking sheet with the glazed sweet potato slices into your preheated oven. Roast for 12 minutes. During this time, the sweet potatoes will begin to soften, and their edges will start to turn golden and caramelize. After 12 minutes, carefully remove the pan from the oven. Using a thin, heatproof spatula, gently flip each sweet potato slice over to ensure even cooking and browning on both sides. Be cautious, as the pan and potatoes will be hot!
• Second Roast – Candied Pecans and Final Perfection: Now, it’s time for the crowning glory! Evenly distribute the prepared candied pecans over the flipped sweet potato slices, topping each one with a generous cluster of nuts. Return the pan to the oven and roast for an additional 8 minutes. In this final stage, the nuts will become beautifully golden and crispy, while the sweet potatoes finish cooking to tender perfection, and the glaze further caramelizes. Once done, remove the pan from the oven. The sweet potatoes should be fork-tender with slightly crispy, sweet edges, and the pecans perfectly candied. Serve these delightful roasted sweet potato slices warm and watch them disappear!

Tips for Perfect Roasted Sweet Potato Slices

While the recipe is straightforward, a few extra tips can ensure your sweet potato slices turn out perfectly every time:

• Uniform Slicing is Key: As mentioned, aim for consistent ½-inch thick slices. This ensures that all the sweet potatoes cook at the same rate. If you have a mandoline, it’s a great tool for achieving this, but a steady hand and a sharp knife work just as well.
• Don’t Overcrowd the Pan: Give your sweet potato slices plenty of space on the baking sheet. If they’re too close together, they will steam instead of roast, resulting in soggy instead of caramelized edges. Use two baking sheets if necessary.
• Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper. This prevents sticking, especially with the sugary glaze, and makes cleanup incredibly easy.
• Adjust Sweetness to Taste: While the recipe provides a balanced sweetness, feel free to adjust the amount of maple syrup and brown sugar to your preference. If your sweet potatoes are exceptionally sweet naturally, you might use a little less.
• Check for Doneness: Sweet potatoes vary in density. To check for doneness, pierce a slice with a fork. It should slide in easily but still hold its shape.

Do I Have to Peel the Sweet Potatoes?

This is a common question, and while sweet potato skins are perfectly edible and nutritious, for this particular recipe, it is generally best to peel them first. Here’s why:

• Texture: The skin of a sweet potato can be a bit tough and chewy, even after roasting. When combined with the creamy interior and crispy pecans, the chewy skin can introduce an unwelcome textural contrast. Removing it ensures every bite is uniformly tender and delightful.
• Cutting Ease: Peeling the sweet potatoes makes them easier to slice into uniform rounds, especially if you’re aiming for that perfect ½-inch thickness. The skin can make the cutting process more challenging and potentially uneven.
• Flavor Absorption: Removing the skin allows the butter, maple syrup, and cinnamon glaze to directly penetrate the sweet potato flesh, enhancing flavor and promoting better caramelization on all surfaces.

If you prefer to leave the skins on, perhaps for added fiber or a more rustic look, make sure to scrub them very thoroughly before slicing. Be prepared for a slightly different texture, and ensure you use a very sharp knife when cutting into the roasted sweet potatoes to cleanly slice through the skin.

Storage and Reheating Tips: Enjoying Leftovers

These roasted sweet potato slices are best enjoyed fresh and warm straight from the oven, but they can certainly be stored and reheated:

• Storing Leftovers: If you have any leftovers (which is a big “if”!), allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days. The candied pecans might lose a bit of their crispness during storage, but the flavor will still be fantastic.
• Reheating Sweet Potatoes:
  • Microwave: For a quick reheat, place the sweet potato slices on a heatproof plate and microwave them on medium heat in 30-second intervals until warmed through. This method is fast but won’t bring back the crispiness of the pecans.
  • Oven: To achieve a texture closer to freshly roasted, preheat your oven to 350 degrees Fahrenheit (175°C). Spread the sweet potato slices on a baking sheet and reheat for 10-15 minutes, or until warmed through and the edges begin to crisp up again. This method works best for reviving some of the pecan crunch.
  • Air Fryer: An air fryer is excellent for bringing back crispiness! Reheat at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through, until hot and slightly crispy.

More Delicious Sweet Potato Recipes to Try

If you’re a sweet potato enthusiast like us, you’ll love exploring other ways to enjoy this versatile vegetable. Here are some of our other favorite sweet potato recipes:

• Creamy Mashed Sweet Potatoes
• Baked Sweet Potatoes with Cinnamon Maple Butter & Pecans
• Hearty Cinnamon Roasted Sweet Potatoes
• Flavorful Roasted Green Beans & Sweet Potatoes