Crisp-edged, tender-on-the-inside roasted sweet potatoes tossed with toasted walnuts and a glossy maple glaze—Walnut Maple Roasted Sweet Potatoes are comfort food with a bright, nutty finish. This simple side fills the kitchen with warm, autumnal aromas and comes together with pantry-friendly ingredients, making it perfect for weeknights or holiday tables.
Why You’ll Love ThisWalnut Maple Roasted Sweet Potatoes
Recipe
Quick and easy to prepare—minimal prep and one roasting pan.
Uses simple, wholesome ingredients that are easy to find.
Sweet, savory and crunchy textures that please a crowd.
A Little Background
Roasted sweet potatoes are a classic fall and winter side, celebrated for their natural sweetness and creamy texture. Pairing them with maple syrup and walnuts adds depth and a delightful contrast of crunch and caramelized flavor. This combination is rooted in seasonal cooking traditions—simple, rustic ingredients elevated by roasting and a drizzle of real maple.
Key Ingredients for perfect Walnut Maple Roasted Sweet Potatoes
Sweet potatoes: Peeled and cut into even cubes for uniform roasting.
Walnuts: Coarsely chopped and toasted for crunch and toasty flavor.
Pure maple syrup: Adds natural sweetness and helps glaze the potatoes.
Olive oil: Promotes browning and carries the herbs and seasoning.
Salt & pepper: Simple seasoning to balance the sweetness.
Step-by-Step Instructions to make Walnut Maple Roasted Sweet Potatoes
Preheat the oven to a high roasting temperature (about 400–425°F) so the potatoes caramelize as they cook.
Toss peeled, evenly cubed sweet potatoes with olive oil, salt, pepper and any optional herbs until well coated.
Spread the sweet potatoes in a single layer on a rimmed baking sheet to ensure good browning; roast until tender and golden, turning once for even color (roughly 25–35 minutes depending on size).
Meanwhile, toast the chopped walnuts in a dry skillet or in the oven until fragrant and slightly browned—watch closely to avoid burning.
When the sweet potatoes are almost done, drizzle with pure maple syrup and return to the oven for a few minutes so the syrup caramelizes and creates a glossy coating.
Remove from the oven, sprinkle the toasted walnuts over the glazed sweet potatoes, toss gently, adjust seasoning, and serve warm.
Pro Tips & Variations
For more color and texture, cut the potatoes into uniform cubes about 1-inch in size so they roast evenly.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in a hot oven to crisp the edges again.
Variations: add a sprinkle of chopped fresh rosemary or thyme before roasting, or finish with a pinch of flaky sea salt and a squeeze of lemon for brightness.
Serving Suggestions
These Walnut Maple Roasted Sweet Potatoes make a lovely side for roasted poultry, pork chops, or a holiday roast. Pair with a simple green salad, sautéed greens, or serve as part of a festive vegetable spread with crisp cider or a medium-bodied red wine.
Walnut Maple Roasted Sweet Potatoes—sweet, nutty, and perfectly caramelized.
Walnut Maple Roasted Sweet Potatoes
Tender roasted sweet potatoes finished with a glossy maple glaze and a crunchy walnut topping—an easy, crowd-pleasing side that tastes like fall in every bite.
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using) until evenly coated.
Spread the sweet potatoes in a single layer on the prepared sheet pan. Roast for 20 minutes.
Flip the potatoes and continue roasting for 10–15 minutes, until tender inside and caramelized on the edges.
Meanwhile, toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant; set aside.
Drizzle the roasted sweet potatoes with maple syrup and return to the oven for 3–5 minutes, just until glossy. Toss with the toasted walnuts, adjust seasoning, and serve warm.
Notes
Cut the sweet potatoes into evenly sized 1-inch cubes so they cook at the same rate and develop caramelized edges without drying out.Make-ahead: Roast the potatoes up to 1 day in advance. Reheat on a hot sheet pan at 400°F (205°C) for 8–10 minutes, then add the maple syrup and walnuts just before serving.Swaps & variations: Use pecans instead of walnuts; add a pinch of chili flakes for heat or a sprinkle of chopped rosemary or thyme for an herby note.Storage: Refrigerate leftovers in an airtight container for 3–4 days. Recrisp on a sheet pan at 400°F for the best texture (microwaving softens the edges).
