Maple-Roasted Sweet Potato and Pecan Holiday Side Dish

• 4 large sweet potatoes (about 2.5 pounds), peeled and cubed
• 3 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon vanilla extract
• 1 cup pecan halves
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon fresh orange juice
• 1 teaspoon orange zest

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 cubed sweet potatoes with olive oil, maple syrup, ground cinnamon, salt, pepper, and vanilla extract. Toss well to coat evenly.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through for even cooking.
4. Meanwhile, prepare the pecan topping by combining pecans, melted butter, brown sugar, orange juice, and orange zest in a small bowl. Toss until pecans are well coated.
5. After the sweet potatoes have roasted for 25 minutes, sprinkle the pecan mixture evenly over them. Return to the oven and roast for an additional 10 minutes, or until the sweet potatoes are tender and pecans are toasted and caramelized.
6. Remove from the oven and let cool slightly before transferring to a serving dish.
7. Taste and adjust seasoning if necessary, adding a pinch more salt or cinnamon if desired.
8. Serve warm as a festive and flavorful side dish to complement roasted meats, vegetarian mains, or holiday feasts.

Chef tips

• For easier peeling, microwave sweet potatoes for 1-2 minutes before peeling.
• If you prefer, substitute walnuts or almonds for pecans with a similar roasting time.
• Use pure maple syrup for the best flavor; avoid flavored syrup substitutes.
• To keep sweet potatoes from sticking, make sure to toss them well in oil before roasting.