Sweet potatoes are one of my favorite vegetables, and this recipe takes them to a whole new level. Roasted until tender and slightly crisp, then drizzled with maple syrup and cinnamon, these Maple Roasted Sweet Potatoes are the perfect balance of savory and sweet. They work beautifully as a holiday side dish but are simple enough for any weeknight dinner.

Why You’ll Love This Recipe

I love how easy this recipe is to put together. The prep takes just minutes, and the oven does most of the work. The natural sweetness of the potatoes pairs so well with the warm maple and cinnamon coating, making every bite taste cozy and comforting. I also appreciate that I can leave the skins on for extra nutrients and less prep time. This dish always disappears quickly from the table—especially during Thanksgiving or Christmas—but it’s just as good on a regular Tuesday night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs sweet potatoes, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 2 tablespoons pure maple syrup

• ½ teaspoon ground cinnamon

• Chopped candied pecans or candied walnuts, optional for garnish

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil. Grease lightly with nonstick spray.

2. Spread the cubed sweet potatoes on the baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt.

3. Roast for 20 minutes.

4. While they roast, stir together the maple syrup and cinnamon in a small bowl.

5. Remove the potatoes from the oven, drizzle with the maple mixture, and toss to coat. Spread them back into an even layer.

6. Return to the oven for 5–10 minutes, stirring halfway through, until they are tender and lightly crisp.

7. Transfer to a serving dish and garnish with candied pecans or walnuts, if desired. Serve warm.

Servings and timing

This recipe makes about 6 servings. The prep time is around 10 minutes, and the cook time is 30 minutes, so the total time comes to about 40 minutes.

Variations

I sometimes add a pinch of cayenne pepper for a sweet-and-spicy kick. For an herby twist, I toss the potatoes with fresh rosemary before roasting. If I want more crunch, I use toasted pumpkin seeds instead of candied nuts. And when I’m making them for a casual dinner, I skip the garnish entirely—the maple and cinnamon coating is more than enough.

storage/reheating

I store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I often use the microwave for speed, though the texture is softer. If I want them crisp again, I warm them in the oven at 350°F for about 15 minutes.

FAQs

Can I peel the sweet potatoes first?

Yes, I can peel them if I prefer, but I often leave the skins on since they add nutrients and save time.

Can I make this recipe ahead of time?

I like to roast the sweet potatoes fresh, but I can cube them and mix with the olive oil and salt a few hours ahead. Then I just roast when I’m ready.

Can I use regular potatoes instead?

Yes, but the flavor will be different. Sweet potatoes pair especially well with maple syrup and cinnamon, so I prefer to stick with them.

How do I keep the sweet potatoes from burning?

I make sure to cut them into evenly sized cubes and stir them halfway through roasting. Adding the maple syrup mixture toward the end also prevents burning.

Can I double the recipe?

Yes, I just make sure not to overcrowd the pan. If I need more servings, I use two baking sheets so the potatoes roast instead of steam.

Conclusion

These Maple Roasted Sweet Potatoes are one of my favorite side dishes to make, whether it’s for a holiday dinner or a simple family meal. I love the way the maple and cinnamon bring out the natural sweetness of the potatoes, while the roasting makes them perfectly tender with just a hint of crispiness. It’s a recipe I come back to again and again, and it never disappoints.