Roasted Sweet Potatoes with Pecans and Cinnamon bring warm, caramelized sweetness with a toasty crunch—perfect for weeknights or holiday tables. I make these often because they’re simple, forgiving, and everyone asks for seconds. If you love seasonal sides, you’ll also enjoy my take on roasted butternut squash with cranberries and pecans.
Why Make This Recipe
- Deep, caramelized flavor from high-heat roasting makes these more interesting than boiled or mashed sweet potatoes.
- Quick to prep—about 10–15 minutes of hands-on time—and feeds a crowd.
- Nutritious: sweet potatoes are high in vitamin A and fiber, while pecans add healthy fats and texture.
- Versatile: it works as a side for weeknight dinners or a star on holiday menus.
- Personal note: I love how a sprinkle of cinnamon and a squeeze of lemon brightens the whole dish—simple tweaks that make it feel special, like the roasted carrots with candied pecans and goat cheese I turn to in winter.
Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 25–35 minutes at 425°F (220°C)
- Total time: 35–50 minutes
- Servings: 4 (as a side)
- Difficulty: Easy
- Method: Roast diced or halved sweet potatoes on a rimmed baking sheet at high heat until tender and caramelized, then toss with toasted pecans, cinnamon, and a touch of citrus.
My Experience Making This Recipe
I tested this several times, adjusting roast temperature and nut timing to avoid burning the pecans. The trick I learned was to roast the sweet potatoes until nearly done, then add the pecans for the final 5 minutes so they toast but don’t char. That change improved texture and aroma dramatically.
How to Make Roasted Sweet Potatoes with Pecans and Cinnamon
Toss 2 pounds (about 4 medium) peeled and diced sweet potatoes with 2 tablespoons olive oil, 2 tablespoons brown sugar (optional), 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, and a pinch of black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment (for easy cleanup) and roast at 425°F (220°C) for 20–25 minutes, stirring or flipping halfway. Add 1/2 cup chopped pecans for the last 5–7 minutes, then finish with a squeeze of lemon or a drizzle of maple syrup to brighten the flavors.
Expert Tips for Success
- Cut pieces uniformly (about 1-inch cubes) so everything cooks evenly; a chef’s knife and steady technique save time.
- Use a rimmed baking sheet and give space between pieces—crowding creates steam and prevents browning.
- For extra caramelization, bake at 425°F (220°C) on the middle rack and use convection if available; watch closely in the final minutes.
- Toast pecans briefly in the oven or in a dry skillet and add them near the end to avoid burning; for a different texture, toss some pecans in maple syrup and roast them separately.
- If you like a contrasting salad-style finish, try the flavors in an alternative dish like easy baked sweet potatoes with spinach and feta.
How to Serve Roasted Sweet Potatoes with Pecans and Cinnamon
- Serve hot as a side to roasted chicken, pork tenderloin, or turkey—drizzle a little maple syrup for a holiday touch.
- Toss with baby arugula, feta, and a light vinaigrette for a warm autumn salad.
- Garnish with fresh herbs (parsley or thyme) and flaky sea salt for a brighter finish and better presentation.
- Pair with other roasted root vegetables or Mediterranean sides like the Greek roasted potatoes with peppers and feta for a colorful spread.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container for up to 4 days; separate pecans if you prefer they stay crunchy.
- Freeze in a single layer on a sheet tray first, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat in a 375°F (190°C) oven on a baking sheet for 10–15 minutes to revive crisped edges; use the microwave for 1–2 minutes for a quick fix, though texture will be softer.
- If frozen, reheat from thawed in the oven until heated through, about 15–20 minutes.
Recipe Variations
- Dairy-free/gluten-free: This recipe is naturally gluten-free and dairy-free as written—swap brown sugar for maple syrup if you prefer.
- Savory twist: Omit brown sugar and cinnamon; roast with smoked paprika, garlic powder, and a splash of balsamic for a savory side.
- Vegan maple-glazed: Toss pecans in 1 tablespoon maple syrup and toast before mixing with the roasted potatoes for a sticky glaze.
- Protein-forward sheet-pan meal: Add salmon and green beans to the pan (adjust seasoning and space) to create a one-pan dinner like this sheet-pan baked salmon with sweet potatoes and green beans.
Nutritional Highlights
- Sweet potatoes are rich in beta-carotene (vitamin A) and fiber, supporting vision and digestion.
- Pecans provide heart-healthy monounsaturated fats and vitamin E but are calorie-dense—watch portion sizes (about 1/2 cup pecans is used here for 4 servings).
- Allergen note: This recipe contains tree nuts (pecans). Adjust or omit pecans for nut-free diets.
Troubleshooting Common Issues
- If potatoes are undercooked in the center, cut smaller pieces or roast a bit longer at 425°F and use a fork to test doneness.
- If pecans burn, add them only in the last 5 minutes or toast separately in a dry skillet over medium heat for 2–3 minutes.
- If the potatoes steam instead of roast, they’re too crowded—spread them on another sheet or roast in batches.
Frequently Asked Questions
Q: Can I roast whole sweet potatoes instead of dicing them?
A: Yes—whole roasting takes longer (45–60 minutes at 400°F/200°C depending on size). Whole potatoes give a different texture (creamier interior) and work well if you want baked sweet potato halves rather than cubes.
Q: Can I use other nuts or seeds instead of pecans?
A: Absolutely. Walnuts and almonds roast well; pumpkin seeds (pepitas) add a nut-free crunch. Adjust toasting time since smaller seeds can brown faster.
Q: Is it better to peel sweet potatoes before roasting?
A: Peeling is optional. Leaving the skin on saves time and adds fiber and texture. If you keep the skin, scrub well and halve or quarter for even cooking.
Q: How do I prevent the sweet potatoes from sticking to the pan?
A: Use a rimmed baking sheet lined with parchment or a lightly oiled surface, and make sure the pan is hot when you put the potatoes on it. Flip once halfway through to release any stuck pieces.
Roasted Sweet Potatoes with Pecans and Cinnamon
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm, caramelized sweet potatoes tossed with crunchy pecans and a hint of cinnamon, perfect as a side dish for any occasion.
Ingredients
- 2 pounds sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons brown sugar (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 1/2 cup chopped pecans
- Squeeze of lemon or drizzle of maple syrup for serving
Instructions
- Toss sweet potatoes with olive oil, brown sugar, cinnamon, salt, and pepper.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through.
- Add chopped pecans for the last 5–7 minutes of roasting.
- Finish with a squeeze of lemon or drizzle of maple syrup.
Notes
For extra caramelization, bake at 425°F using convection if available. Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg