There are some side dishes that just feel like a warm hug on a plate, and these Walnut Maple Roasted Sweet Potatoes are exactly that. They straddle the perfect line between sweet and savory, with tender, caramelized sweet potato rounds topped with a crunchy, cinnamon-spiced walnut glaze. The aroma that fills your kitchen while these are roasting is absolutely divine—it’s the cozy, comforting smell of home cooking at its finest.
I first made a version of this for a Thanksgiving dinner, and it was an instant hit. It’s elegant enough for a holiday feast but so simple and straightforward that it has become a regular part of our weeknight dinner rotation. Whether you need a standout side for a special occasion or just want to elevate your Tuesday night chicken dinner, this recipe is a guaranteed winner.
Why This Sweet Potato Dish Belongs on Your Table
If you’re looking for a side dish that delivers maximum flavor with minimal fuss, you’ve found it. This isn’t just another roasted vegetable recipe; it’s a true standout. The magic lies in the contrast of textures and flavors. You get the soft, almost creamy interior of the sweet potato, the slightly crispy, caramelized edges from roasting, and then that glorious, crunchy, nutty topping.
The glaze itself is a simple but brilliant combination. Rich maple syrup provides a deep, earthy sweetness that pairs perfectly with the sweet potatoes. Toasted walnuts add a welcome crunch and nutty flavor, while the warm spice of cinnamon ties everything together. I also add a little dried thyme, which might sound surprising, but it contributes a subtle, savory, herbaceous note that keeps the dish from being overly sweet. It’s that little touch that makes people ask, “What is in this? It’s amazing!” This dish is incredibly versatile, delicious, and brings a beautiful pop of color to any meal.
The Simple Pantry Staples You’ll Need
One of the best parts about this recipe is that it relies on ingredients you likely already have on hand, especially during the cooler months. There’s nothing exotic here, just simple, wholesome ingredients that come together to create something truly special. Here is what you’ll need to gather.
Ingredients
- 3 medium sweet potatoes, scrubbed
- ⅓ cup unsalted butter, melted
- 1 ½ teaspoons ground cinnamon, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup plus 2 tablespoons maple syrup
- ⅓ cup walnuts, chopped
- 1 teaspoon dried thyme
Equipment
- Baking Sheet
- Large Mixing Bowl
- Small Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
Crafting Your Walnut Maple Sweet Potatoes, Step-by-Step
The process for making these sweet potatoes is wonderfully straightforward. We’ll first focus on getting the sweet potatoes perfectly roasted and tender, then we’ll create and add the show-stopping glaze for the final round of cooking. Let’s get started!
Achieving Perfectly Tender Roasted Rounds
- Prep Your Potatoes: First things first, get your oven preheating to 400°F (200°C). A hot oven is key to getting that nice caramelization on the edges. Give your sweet potatoes a good scrub under running water to remove any dirt. Now, for the big question: to peel or not to peel? Honestly, I usually leave the skins on. They get a little crispy, add a lovely rustic texture, and hold extra nutrients. But if you prefer them peeled, go right ahead! Slice them into rounds about ½-inch thick. Try to keep them as uniform as possible so they all cook at the same rate.
- Season Generously: Place your sweet potato rounds into a large mixing bowl. Pour over the melted butter, and then sprinkle in 1 teaspoon of the cinnamon, the salt, and the pepper. I like to use my hands for this part to make sure every single slice is evenly coated in that buttery, spiced goodness. You’ll notice the aroma instantly—it’s a little preview of the deliciousness to come.
- The First Roast: Spread the seasoned sweet potato rounds in a single layer on a large baking sheet. This is important! If you crowd the pan, the potatoes will steam instead of roast, and you won’t get those beautiful browned edges. Pop them into your preheated oven and roast for 25-30 minutes. You’ll know they’re ready when a fork can easily pierce through a slice. They should be soft and tender all the way through.
Creating the Irresistible Cinnamon-Walnut Glaze
- Mix the Topping: While the sweet potatoes are having their first roast, you have the perfect window to mix up the glaze. In a small bowl, combine the maple syrup, chopped walnuts, the remaining ½ teaspoon of cinnamon, and the dried thyme. Give it a good stir until everything is well combined. The mixture will be thick and syrupy, studded with all those beautiful walnut pieces.
- Glaze the Potatoes: Carefully remove the baking sheet from the oven. The potatoes should be smelling amazing at this point. Working quickly, spoon the walnut-maple mixture evenly over each sweet potato round. Don’t be shy here; you want a nice little pile of that crunchy, sweet topping on every piece.
- The Final Roast for Caramelization: Return the pan to the oven for one final blast of heat. Roast for another 8-10 minutes. This is where the real magic happens. You’ll see the glaze start to bubble and darken around the edges. Keep a close eye on it during these last few minutes, as the maple syrup can go from perfectly caramelized to burnt pretty quickly. You want it bubbly and gloriously sticky, not blackened. Once they look perfect, pull them from the oven and let them cool for just a few minutes before serving.
Pro Tips for the Best Caramelization
Over the years, I’ve picked up a few little tricks that take these sweet potatoes from great to absolutely unforgettable. Here are my top tips:
- Don’t Crowd the Pan: I know I mentioned this before, but it bears repeating because it’s the single most important tip for roasting vegetables. Give each potato round its own space to breathe on the baking sheet. Use two pans if you have to! This ensures they roast, not steam.
- Use Real Maple Syrup: This is a non-negotiable for me. Please use 100% pure maple syrup, not pancake syrup. The flavor is so much richer and more complex, and it caramelizes beautifully. The artificial stuff just won’t give you the same result.
- Parchment Paper is Your Best Friend: That sticky, bubbly maple glaze is delicious, but it can be a real pain to scrub off a baking sheet. Line your pan with parchment paper before you start for the easiest cleanup of your life.
- Lightly Toast the Walnuts: If you have an extra five minutes, toasting your chopped walnuts in a dry skillet over medium heat before adding them to the glaze makes a huge difference. It deepens their nutty flavor and makes them even crunchier.
Delicious Variations to Make This Recipe Your Own
While I absolutely adore this recipe as it is, it’s also a fantastic base for experimentation. Feel free to play around and make it your own!
- Add a Little Heat: For a spicy-sweet kick, add a pinch of cayenne pepper or a ¼ teaspoon of chipotle powder to the butter and cinnamon mixture.
- Switch Up the Nuts: Pecans are a classic and wonderful substitute for walnuts here. Slivered almonds or even pumpkin seeds would also be delicious.
- Experiment with Herbs: If you’re not a fan of thyme, try a teaspoon of finely chopped fresh rosemary or sage. They both pair beautifully with sweet potatoes and maple.
- Brighten it Up: A squeeze of fresh orange juice or a teaspoon of apple cider vinegar mixed into the maple glaze can add a lovely touch of acidity to balance the sweetness.
How to Serve and Store Your Roasted Masterpiece
These sweet potatoes are at their absolute best served warm, straight from the oven, when the glaze is still bubbly and the centers are piping hot. They make an incredible side dish for holiday meals like Thanksgiving or Christmas dinner, pairing perfectly with turkey, ham, or a roasted chicken. They are also fantastic alongside a simple weeknight pork chop or steak.
If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. To reheat, I highly recommend skipping the microwave, which can make them a bit soggy. Instead, spread them on a baking sheet and pop them in a 375°F (190°C) oven or an air fryer for 5-10 minutes, until they are warmed through and the topping has re-crisped.
Your Sweet Potato Roasting Questions, Answered
Can I make this dish ahead of time?
You can certainly do some of the prep ahead! You can wash, slice, and season the sweet potatoes (steps 1 and 2) up to a day in advance. Store them in an airtight container in the fridge. When you’re ready to cook, just spread them on the baking sheet and roast as directed. I recommend making the glaze fresh right before the second roast for the best texture.
Do I really have to leave the peel on the sweet potatoes?
Not at all! It’s purely a matter of personal preference. I love the slightly chewy texture and rustic look of the skin-on potatoes, plus it saves you the step of peeling. However, if you prefer a smoother, more uniform texture, feel free to peel them before slicing.
My maple glaze burned. What did I do wrong?
Don’t worry, it happens to the best of us! Maple syrup has a high sugar content, which means it can go from caramelized to burnt in the blink of an eye. This is usually due to oven “hot spots” or just leaving it in a minute too long. Next time, start checking on it around the 6-minute mark of the final roast. Every oven is different, so it’s always best to trust your eyes and nose.
Can I use a different sweetener instead of maple syrup?
Yes, you can. Honey would be a great substitute and would also caramelize nicely, though it will have a different floral flavor. You could also try a mixture of melted butter and brown sugar to create a glaze, but you’ll lose that distinct maple flavor. If you use a different sweetener, be sure to watch it just as closely during the final roast.
Walnut Maple Roasted Sweet Potatoes
Ingredients
Method
- Preheat oven to 400°F (200°C). Wash and slice the sweet potatoes into ½-inch thick rounds. Peeling is optional.
- In a large bowl, toss the sweet potato rounds with melted butter, 1 teaspoon of cinnamon, salt, and pepper until evenly coated.
- Arrange the seasoned sweet potato rounds in a single layer on a baking sheet. Roast for 25-30 minutes, or until fork-tender.
- While the sweet potatoes are roasting, prepare the topping. In a small bowl, combine the maple syrup, chopped walnuts, the remaining ½ teaspoon of cinnamon, and thyme. Mix well.
- Remove the baking sheet from the oven. Spoon the walnut-maple mixture evenly over each sweet potato round.
- Return to the oven and roast for an additional 8-10 minutes, until the topping is caramelized and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
