Festive Maple Glazed Roasted Sweet Potato & Pecan Medley

• 3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup pecan halves, toasted
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Optional: 2 tablespoons finely chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the olive oil, maple syrup, cinnamon, smoked paprika, salt, black pepper, vanilla extract, and nutmeg. Whisk until smooth.
3. Add the sweet potato cubes to the bowl and toss thoroughly to coat all pieces evenly with the maple glaze mixture.
4. Spread the glazed sweet potatoes in a single even layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized on the edges.
6. While the sweet potatoes roast, toast the pecan halves in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Remove from heat and toss with the melted butter.
7. Once the sweet potatoes are done, transfer them to a large serving bowl. Gently fold in the toasted buttered pecans, ensuring a good mix without breaking the nuts.
8. Optionally, sprinkle with fresh chopped parsley for a pop of color and fresh flavor.
9. Serve warm as a delightful holiday side dish alongside roast meats, vegetarian mains, or salads.

Chef tips

• For extra color and flavor, add 1/2 cup dried cranberries or cherries along with the pecans before serving.
• If you prefer a spicier kick, sprinkle a pinch of cayenne pepper into the maple glaze mixture.
• Pecans can be substituted with walnuts or toasted almonds if preferred or to accommodate allergies.
• To save time, peel and cube sweet potatoes a day ahead and keep them submerged in water to prevent browning.