Walnut Maple Roasted Sweet Potatoes: My Cozy Secret (Print Version)
Learn my trick for Walnut Maple Roasted Sweet Potatoes! This easy, comforting side dish brings warmth to any table, even with my kitchen mishaps.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25-30 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
02 -
1 cup walnuts, roughly chopped
→ Flavor Boosters
03 -
1/4 cup pure maple syrup
04 -
2 tbsp olive oil
→ Seasonings & Spices
05 -
1 tsp ground cinnamon
06 -
1/4 tsp ground nutmeg
07 -
1/2 tsp salt (or to taste)
08 -
1/4 tsp black pepper
→ Finishing Touches
09 -
1 tbsp fresh rosemary, finely chopped (optional)
# Instructions:
01 -
First things first, let’s get those sweet potatoes ready! I usually peel them – though some folks leave the skin on for extra fiber, you do you! Then, chop them into roughly 1-inch cubes. Try to keep them fairly uniform, or you’ll end up with some perfectly tender pieces and some crunchy ones, which, honestly, isn't always a bad thing, but for even cooking, uniform is better. I once got distracted and had cubes and sticks, what a mess!
02 -
Now for the magic! In a big bowl, toss those sweet potato cubes with the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Use your hands, get in there! It’s messy, but it’s the best way to ensure every single piece is beautifully coated. I sometimes get a little heavy-handed with the maple syrup here, oops, but it always turns out delicious. You want them glistening, ready for their cozy roast.
03 -
Spread your sweet potato mixture onto a large baking sheet lined with parchment paper. This parchment paper, my friend, is your best kitchen buddy for easy cleanup, trust me! Now, sprinkle those walnuts all over. Pop it into a preheated oven at 400°F (200°C). I usually set a timer for 15 minutes, because I've forgotten them before, and that's not a fun surprise!
04 -
After about 15 minutes, give everything a good stir or flip with a spatula. You're looking for those gorgeous caramelized edges and tender sweet potatoes. If you're adding fresh rosemary, this is when I sprinkle it over. Back into the oven it goes for another 10-15 minutes, or until they’re fork-tender and those walnuts are perfectly toasted, not burnt like my early attempts! The smell in your kitchen right now? Incredible, right?!
05 -
Honestly, this step is all about trusting your gut (and your fork!). Pierce a few of the larger sweet potato pieces with a fork. They should feel soft, not resistant. If they're still a bit firm, give them a few more minutes. Every oven is a little different, and some days, my sweet potatoes just take their sweet time. Don't rush perfection, or close enough to it anyway!
06 -
Once they’re perfectly roasted, pull that baking sheet out and let them cool for just a minute or two. They’ll be super hot! Transfer them to a serving dish, and honestly, they usually disappear pretty quickly in my house. The aroma, the colors, the taste – it’s just pure comfort on a plate. Enjoy these warm, they’re truly a little bit of magic!
# Notes:
01 -
Don't overcrowd your baking sheet! Give those sweet potatoes space to breathe, or they'll steam instead of roast, and you'll miss out on those delicious crispy edges.
02 -
Always line your baking sheet with parchment paper. Seriously, it's a game-changer for cleanup, especially with sticky maple syrup involved. I learned that the hard way with scrubbing!
03 -
Taste your sweet potatoes before serving! Sometimes they need a little extra salt or a tiny drizzle more maple syrup, depending on your personal preference and the sweetness of the potatoes.
04 -
If you're making a double batch, use two baking sheets. Overcrowding is the enemy of crispy roasted veggies, trust me on this!
# Equipment Needed:
01 -
Baking sheet
02 -
large bowl
03 -
parchment paper
# Nutrition (Per Serving):
Calories: 250
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 4g