Name: Walnut Maple Roasted Sweet Potatoes – Sweet Potato Recipes Done Right
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1/4 cup pure maple syrup; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chopped walnuts; Fresh thyme leaves for garnish (optional)

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Sweet potato recipes have a way of showing up at every holiday table—and honestly, I’m not mad about it. This maple roasted sweet potatoes dish with toasted walnuts checks every box. It’s hearty, cozy, and walks that fine line between sweet and savory. The roasted sweet potatoes recipe brings together buttery cubes of potato, crispy edges, and that sticky-sweet maple glaze we all secretly swipe from the pan with our fingers. Add the warm crunch of walnuts and you’ve got a sweet potato side dish that feels just as good on a Tuesday night as it does on Thanksgiving. Whether you’re after a walnut sweet potato recipe for your holiday lineup or just looking to jazz up your roasted vegetable recipes, this one’s a keeper. It’s simple to make, smells incredible in the oven, and doesn’t require any fancy moves. Maple glazed sweet potatoes with a golden finish—what more could you want?

1) Key Takeaways
2) Easy Walnut Maple Roasted Sweet Potatoes Recipe
3) Ingredients for Walnut Maple Roasted Sweet Potatoes
4) How to Make Walnut Maple Roasted Sweet Potatoes
5) Tips for Making Walnut Maple Roasted Sweet Potatoes
6) Making Walnut Maple Roasted Sweet Potatoes Ahead of Time
7) Storing Leftover Walnut Maple Roasted Sweet Potatoes
8) Try these Side Dish Recipes next!
9) Walnut Maple Roasted Sweet Potatoes
10) Nutrition

1) Key Takeaways

Maple syrup and cinnamon bring a warm, sweet flavor to sweet potatoes.
Walnuts add a crunchy contrast and depth of flavor.
This dish works as both a weeknight side or a holiday table centerpiece.
Roasting brings out the natural sweetness of the sweet potatoes.

2) Easy Walnut Maple Roasted Sweet Potatoes Recipe

This sweet potato recipe has become a regular guest at our table. It’s not just the holidays calling for this sweet and savory mix. We reach for it on cold Wednesdays, when leftovers are welcome, or when company shows up unannounced and hungry.

Sweet potato recipes can go a lot of directions, but this one keeps it simple. You cube the potatoes, coat them with maple syrup and oil, add a little cinnamon and salt, and let the oven do the work. It’s not the kind of dish that tries too hard, which makes it perfect.

There’s something about roasted sweet potatoes that just feels grounding. The maple syrup turns into this glossy glaze, the walnuts toast up and add crunch, and the kitchen fills with a smell that makes people wander in, asking what’s cooking. Sweet potato recipes don’t need to be complicated, they just need to taste like home.

3) Ingredients for Walnut Maple Roasted Sweet Potatoes

Sweet Potatoes: You’ll need three large ones. Peel them and cube them about the size of dice. This gives you that good caramelized edge while keeping the centers soft.

Olive Oil: Just a couple of tablespoons will help everything roast evenly and keep the sweet potatoes from sticking to the pan.

Pure Maple Syrup: Use the real stuff. It matters here. The syrup thickens and coats the potatoes with just the right level of sweetness.

Cinnamon: Just half a teaspoon gives the whole thing warmth and ties in with the maple in a really cozy way.

Salt and Black Pepper: A little salt and a bit of pepper balance the sweetness and bring out the deeper flavor of the sweet potatoes.

Chopped Walnuts: Toss them in near the end of roasting. They toast up beautifully and give each bite a nice crunch.

Fresh Thyme (Optional): Not necessary, but a few leaves sprinkled on top at the end make it feel a little fancy, and the herbal note cuts through the sweetness.

4) How to Make Walnut Maple Roasted Sweet Potatoes

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil if you want easier cleanup later. You’ll thank yourself later.

Step 2. In a big mixing bowl, toss the cubed sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure everything gets coated. Use your hands or a spoon, just don’t rush it.

Step 3. Spread the sweet potatoes in a single layer on the baking sheet. Don’t crowd them or they’ll steam instead of roast. Let them breathe.

Step 4. Roast for 25 minutes, then take them out and sprinkle the chopped walnuts on top. Give them a little shake to nestle in.

Step 5. Roast for another 10 to 15 minutes. The edges should look browned and crisp, and the walnuts will smell toasty. That’s your cue.

Step 6. Pull the tray out and if you’re using thyme, now’s the time. Sprinkle the leaves over the warm potatoes and let the heat pull out the aroma. Serve warm.

5) Tips for Making Walnut Maple Roasted Sweet Potatoes

Pick firm sweet potatoes with tight skin. They hold up better in the oven and have a richer flavor. Avoid the soft or wrinkled ones at the store.

Don’t skip the parchment paper. It helps with caramelization and cleanup. If you’ve ever scraped burnt maple syrup off a pan, you know why this matters.

Use a light hand with the pepper. A little heat is nice, but it shouldn’t overpower the maple glaze. And if you want to go the extra mile, toast your walnuts before adding them—yes, even though they roast in the oven. It deepens the flavor and adds crunch.

6) Making Walnut Maple Roasted Sweet Potatoes Ahead of Time

This dish works really well if you’re planning ahead. You can peel and cube the sweet potatoes a day early. Store them in water in the fridge to keep them from turning brown.

You can also whisk together the oil, syrup, and spices in a jar and keep it chilled. Then on the day you’re cooking, all you need to do is toss, roast, and go.

That said, don’t add the walnuts until the last 15 minutes of roasting. If you try to prep them too early, they can burn. And skip garnishing until right before serving to keep things fresh.

7) Storing Leftover Walnut Maple Roasted Sweet Potatoes

Once cooled, store any leftovers in an airtight container. They’ll last up to four days in the fridge. Reheat in the oven at 350°F until warmed through, about 10 minutes.

The microwave works too, but the potatoes will be softer and the walnuts a bit chewy. If you’re okay with that, it’s a quick fix.

We’ve even added leftovers to a salad with goat cheese and greens. The mix of sweet and savory still holds up the next day or two, and it makes a great lunch.

8) Try these Side Dish Recipes next!

9) Walnut Maple Roasted Sweet Potatoes