Description

Walnut Maple Roasted Sweet Potatoes are a sweet, savory, and crunchy side dish perfect for any occasion. This recipe balances natural sweet potato sweetness with cinnamon, maple syrup, and crunchy walnuts, enhanced by fresh thyme. It’s simple, wholesome, and a guaranteed crowd-pleaser.

Ingredients

Scale

3 medium sweet potatoes
⅓ cup unsalted butter, melted
1½ teaspoons cinnamon, divided
½ teaspoon salt
½ teaspoon black pepper
⅓ cup pure maple syrup
2 tablespoons pure maple syrup
⅓ cup chopped walnuts
1 teaspoon fresh thyme (or ½ tsp dried)

Instructions

Preheat the oven to 400°F (200°C).
Scrub and slice sweet potatoes into ½-inch thick rounds. Peel if desired.
In a large bowl, toss sweet potato slices with melted butter, 1 teaspoon of cinnamon, salt, and pepper until well coated.
Arrange sweet potato slices in a single layer on a large baking sheet.
Roast for 25–30 minutes, flipping halfway, until tender and lightly browned.
In a small bowl, combine the remaining maple syrup, walnuts, the remaining ½ teaspoon of cinnamon, and thyme.
Remove potatoes from the oven. Spoon about 1 teaspoon of the walnut-maple mixture onto each sweet potato slice.
Return to the oven for another 8–10 minutes, until the topping is golden and slightly caramelized.
Let cool for a few minutes before serving warm.

Notes

For a dairy-free option, substitute butter with coconut oil or olive oil.
Omit walnuts or replace with sunflower seeds for a nut-free version.
Add smoked paprika or chili flakes for a savory, spicy contrast.
Garnish with dried cranberries or feta for a festive touch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg

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