Roasted Sweet Potatoes with Maple Pecan Sauce
These roasted sweet potatoes with maple pecan sauce are the ultimate sweet and savory side dish!
- 6 small sweet potatoes , halved (about 3 lbs total)
- 3 tablespoons olive oil
- Salt and pepper
- 6 tablespoons butter
- 2 tablespoons real maple syrup
- ¼ teaspoon ground cinnamon
- ⅛-¼ teaspoon red pepper flakes
- ⅓ cup chopped pecans
Preheat oven to 425°F and line a sheet pan with parchment paper.
Arrange halved sweet potatoes on the prepared pan, cut side-up.
Drizzle with olive oil and rub over the tops of the sweet potatoes so they're covered. Season generously with salt and pepper.
Roast sweet potatoes until tender, about 25-30 minutes.
While sweet potatoes are cooking, prepare the sauce.
Add butter, maple syrup, cinnamon, and red pepper flakes to a small saucepan set over medium heat. Cook for 1-2 minutes until smooth and combined. Stir in pecans.
Spoon sauce over the roasted sweet potatoes and return to the oven for about 5 minutes until sauce is bubbly.
Serve immediately, or let cool and store in the fridge until ready to serve. Rewarm in a 350°F oven covered in foil for 30 minutes.
Calories: 167kcal, Carbohydrates: 16g, Protein: 1g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 86mg, Potassium: 239mg, Fiber: 2g, Sugar: 5g, Vitamin A: 9403IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 1mg