If you’re looking to transform sweet potatoes into something extraordinary, you’ve got to try my Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe. It’s one of those dishes that looks elegant but is surprisingly simple to pull off. The sweet potatoes roast slowly in savory stock until they’re meltingly tender, then get topped with a rich maple butter pecan sauce that brings this cozy comfort food to the next level. Whether you’re making it for a holiday feast or a special weeknight dinner, you’ll find this recipe is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Ultra Tender Sweet Potatoes: Slow roasting in stock creates a creamy inside with perfectly caramelized edges.
- Maple Butter Pecan Sauce: Sweet, buttery, and nutty sauce that adds a luxurious finish and a little crunch.
- Simple Ingredients, Stunning Flavor: Just a handful of pantry staples come together for something truly special.
- Versatile & Crowd Friendly: Works great as a side or even a centerpiece, perfect for holidays and everyday dinners alike.
Ingredients You’ll Need
The ingredients in this Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe are straightforward but thoughtfully chosen. Using stock for roasting keeps the sweet potatoes moist and infuses them with depth, while the maple butter pecan topping brings a gorgeous blend of textures and sweet-savory flavors.
- Sweet Potatoes: Thick, hearty ones work best for even cooking and a creamy interior.
- Butter (unsalted): Unsalted lets you control the salt level perfectly in the whole dish plus the sauce is richer.
- Olive Oil: Helps brown the potatoes and adds a lovely flavor backdrop.
- Salt and Pepper: I recommend kosher salt for roasting for better control and flavor.
- Chicken Stock (or vegetable stock): Low sodium is key to avoid overpowering saltiness and to build subtle savory notes.
- Garlic: Just a bit minced finely, it infuses the potatoes beautifully during roasting.
- Maple Syrup (pure): Not just any sweetener—pure maple adds complexity and that signature cozy sweetness.
- Pecans (chopped): They bring crunch and a buttery nuttiness that pairs perfectly with the maple butter.
- Cinnamon: Just a pinch to enhance warmth without overpowering.
- Fresh Thyme Leaves: Adds a fresh, slightly earthy flavor that cuts through the sweetness.
Variations
One of the things I love about this Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe is how you can tweak it to suit your mood or dietary needs. I often play around with different nuts and herbs, making it a dish you can truly make your own.
- Nut Variety: I’ve swapped pecans for walnuts or even toasted hazelnuts for a different crunch and flavor profile — all delicious!
- Herb Switch-Up: If thyme isn’t your thing, fresh rosemary or sage add an equally fragrant touch.
- Vegan Adaptation: Simply use plant-based butter and vegetable stock, and you’re good to go without losing any richness.
- Sauce Swaps: For a tangier topping, try mixing maple syrup with some lemon juice and honey for a bright contrast instead of cinnamon.
How to Make Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe
Step 1: Prepare the Sweet Potatoes
Start by peeling your sweet potatoes and trimming them down into thick, even cylinders—about 3 inches tall works nicely. This shape helps them roast evenly and develop a lovely crust. I like to pat them dry before seasoning with salt and pepper — that little detail makes a difference when it comes to getting the edges nicely caramelized.
Step 2: Sear and Set Up for Roasting
Heat the melted butter and olive oil in a roasting pan or oven-safe skillet over medium-high heat and sear the sweet potatoes on both sides until they get a gorgeous golden-brown crust—this usually takes about 3 minutes per side. Be patient here; this step locks in flavor and gives fantastic texture.
Step 3: Add Aromatics and Stock, Then Roast Slow
Once seared, add finely minced garlic and chicken stock to the pan, then sprinkle the fresh thyme leaves over the potatoes. Cover loosely with foil or a lid and pop it into a preheated oven at 300°F (150°C). Roast low and slow for about an hour, or until the potatoes are fork-tender and creamy inside. The stock gently infuses flavor and keeps them moist without steaming too much.
Step 4: Prepare the Maple Butter Pecan Sauce
While the potatoes roast, melt butter in a small pan, add the chopped pecans, cinnamon, a pinch of salt, and pour in the pure maple syrup. Stir constantly and cook for 3-4 minutes until the pecans are toasted and the sauce thickens slightly. This sauce is pure magic drizzled over the sweet, savory potatoes.
Step 5: Serve and Enjoy
Drizzle your warm maple butter pecan sauce over the slow-roasted sweet potatoes, garnish with extra fresh thyme if you like, and serve immediately. I promise, once you try this, it’ll become your go-to comfort side dish, especially when you want something that feels both fancy and homey.
Pro Tips for Making Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe
- Use Even-Sized Sweet Potatoes: I once ended up with uneven cooking when my potatoes were different sizes—cut them uniform for the best texture.
- Don’t Skip the Sear: That caramelized crust adds depth and keeps the interior moist; it’s the secret to “fondant” perfection.
- Low and Slow is Key: Slow roasting means the starches break down gently—rushing this step results in drier potatoes.
- Toast Pecans Separately if Needed: If you find your pecans aren’t as crunchy, toast them dry in a pan first to boost that texture.
How to Serve Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe
Garnishes
I love finishing this dish with some extra fresh thyme leaves or even a sprinkle of flaky sea salt for that contrast of flavors. A few whole toasted pecans on top add a nice visual and extra crunch that makes it feel extra special.
Side Dishes
This recipe pairs beautifully with roasted chicken, pork tenderloin, or even a nice pan-seared salmon. For something vegetarian, try it alongside sautéed greens or a hearty mixed grain salad to balance the sweetness.
Creative Ways to Present
For holiday dinners, I like to arrange the sweet potatoes on a beautiful platter with a drizzle of the maple butter pecan sauce pooling around them, then sprinkle chopped pecans and thyme on top. It looks stunning and invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After cooling, transfer leftover sweet potatoes to an airtight container and store in the fridge for up to 4 days. I recommend keeping the maple butter pecan sauce separate until you reheat to keep the pecans crunchy.
Freezing
I don’t usually freeze this dish because the texture of pecans can change, but if you want to, freeze the sweet potatoes alone in a freezer-safe container for up to 3 months. Reheat thoroughly and add fresh maple butter pecan sauce after thawing.
Reheating
I warm leftover sweet potatoes gently in a low oven to preserve their texture, then drizzle on freshly made or reheated maple butter pecan sauce. Avoid microwaving if you can—it can make the potatoes a bit soggy.
FAQs
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Can I make this Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe vegan?
Absolutely! Substitute the butter with a plant-based vegan butter and use vegetable stock instead of chicken stock. The flavors remain just as rich and satisfying without any animal products.
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How long does it take to slow roast the sweet potatoes?
You’ll want to roast them at a low temperature around 300°F (150°C) for about 60 minutes. This slow roasting process develops the creamy texture inside while the outside caramelizes.
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Can I use a different nut instead of pecans?
Yes! Walnuts, hazelnuts, or even almonds work wonderfully. Just toast them gently in the maple butter sauce for that perfect nutty crunch.
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Is it okay to prepare parts of this recipe ahead of time?
You can roast the sweet potatoes a day ahead and keep them refrigerated. Warm gently before serving and add freshly made maple butter pecan sauce for the best experience.
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What’s the best way to reheat leftovers?
The best way is to reheat in a low oven to keep the texture intact. Microwaving can make the potatoes a bit mushy, so I avoid that if possible.
Final Thoughts
This Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe has become a staple in my kitchen whenever I want to impress without stressing. The way those sweet potatoes turn out, tender and full of savory depth, paired with that luscious maple pecan sauce—it’s pure comfort on a plate. Trust me, once you try it, you’ll crave it again and again. Give it a go, and I bet it’ll become one of your family favorites too!
Print
Slow-Roasted Sweet Potatoes with Maple Butter Pecan Recipe
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 6 – 8 people
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This recipe features fondant slow-roasted sweet potatoes cooked in chicken stock until meltingly creamy inside and caramelized on the outside. Enhanced with a savory herb infusion and served with a decadent maple butter pecan sauce, this dish perfectly balances sweet and savory flavors for a comforting and elegant side.
Ingredients
Sweet Potatoes
- 1.5 kg / 3 lb sweet potatoes – 3 thick ones
- 25g / 1 1/2 tbsp unsalted butter, melted
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)
- 1/2 tsp black pepper
- 1 1/4 cups low sodium chicken stock (or vegetable stock)
- 1 garlic clove, finely minced
- 1 1/2 tsp fresh thyme leaves
Maple Butter Pecans
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup pecans, chopped
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into thick, evenly sized pieces to ensure uniform cooking.
- Sear Potatoes: Heat the melted butter and olive oil together in a heavy-bottomed pan or oven-safe skillet over medium-high heat. Add the sweet potato pieces and sear on all sides until golden brown and caramelized, approximately 5 minutes per side.
- Add Seasoning and Stock: Season the potatoes with salt and black pepper. Pour in the chicken or vegetable stock along with the minced garlic and fresh thyme leaves. The liquid should come about halfway up the potatoes.
- Slow Roast: Reduce the heat to low, cover the pan with a lid or foil, and simmer gently or transfer the whole pan to a preheated oven at 150°C (300°F). Cook for around 60 minutes until the potatoes are tender and creamy inside but hold their shape.
- Prepare Maple Butter Pecans: While the potatoes roast, combine maple syrup, unsalted butter, chopped pecans, cinnamon, and a pinch of salt in a small saucepan. Cook over medium heat, stirring frequently, until the butter melts and the sauce thickens slightly and coats the pecans, about 5-7 minutes. Remove from heat and set aside.
- Serve: Once the potatoes are tender and caramelized, transfer them to a serving dish or serve directly from the pan. Spoon the warm maple butter pecan sauce over the top to add a rich, sweet, and nutty contrast to the savory potatoes.
Notes
- This recipe uses a slow roasting method to create a creamy texture inside the sweet potatoes while caramelizing the outside.
- The maple butter pecan sauce adds a luscious sweet and nutty component that complements the savory undertones.
- For a tart variation, try substituting the sauce with a honey lemon dressing as suggested in similar sweet potato salad recipes.
- Using low sodium stock helps control the salt level in the dish you can adjust seasoning accordingly.
- The fresh thyme leaves are highly recommended to enhance the herbal aroma and depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 21 g
- Sodium: 421 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 14 mg
