Ingredients
- 3 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1/4 cup pure maple syrup
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pecans, roughly chopped
- 1/4 teaspoon ground nutmeg
- Fresh thyme leaves, for garnish (optional)
Feel free to substitute the olive oil with coconut oil for a hint of tropical flavor. If you’re out of maple syrup, honey works as an alternative, though it will slightly alter the taste.
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the maple syrup, olive oil, cinnamon, salt, and nutmeg. Add the sweet potato slices and toss until they are well coated.
- Spread the sweet potato slices in a single layer on the prepared baking sheet. Make sure they are not overlapping for even roasting.
- Roast in the preheated oven for 20 minutes. Remove from the oven, flip the slices over, and sprinkle the chopped pecans on top.
- Return to the oven and roast for an additional 10-15 minutes, or until the sweet potatoes are tender and the pecans are lightly toasted.
- Remove from the oven and let cool slightly. Garnish with fresh thyme leaves if desired before serving.
A tip from my kitchen: if you prefer extra crispy edges, broil the sweet potato slices for the last 2-3 minutes of cooking. Just keep a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International