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This Oven Roasted Sweet Potatoes recipe is made with red skin sweet potatoes, butter, pure maple syrup and pecans. They’re deliciously caramelized on the outside and soft and fluffy on the inside. These maple glazed roasted sweet potato cubes are completely irresistible!!

Oven Roasted Sweet Potato Cubes with pure maple syrup and pecans in a serving bowl.

Our roasted sweet potato cubes are a delicious combination of sweet and savory flavors and they come together in a pinch with just a handful of ingredients. You’ll  just roast the potato cubes for a bit, then toss them with melted maple butter and chopped pecans, and then roast them some more.

Why You Will Love These Roasted Sweet Potato Cubes

  • Flavor. These little maple glazed sweet potatoes are loaded with flavor and they are completely addictive. Caramelized on the outside and fluffy on the inside with little bits of crispy pecans throughout. 
  • Quick and Easy. These oven roasted sweet potatoes are super quick and easy to make with just a handful of ingredients.  They take 30-35 minutes to cook. No parboiling needed.
  • Great Side Dish. This is a great side dish to serve for weeknight meals, Sunday dinners, special occasions and holiday feasts.

Roasted Sweet Potatoes Recipe Ingredients

Roasted Sweet Potatoes ingredients with pure maple syrup, butter and pecans.

  • Sweet Potatoes. Use red skin sweet potatoes. Jewel or Red Garnet are best. We peel them and cut them into 1/2-inch cubes.
  • Olive Oil. We toss the cubed sweet potatoes in a little olive oil before roasting them in the oven.
  • Butter.  Unsalted butter adds a rich flavor to the potatoes.
  • Pure Maple Syrup. Be sure to use pure maple syrup – not maple pancake syrup.
  • Pecans. Use raw unsalted pecans and coarsely chop them. 
  • Seasoning. We season these roasted sweet potatoes with a little cinnamon and salt.

Find printable recipe with the measurements below.

How to Roast Sweet Potatoes 

  1. Prep Potatoes. Peel the potatoes and cut them into 1/2-inch cubes, then transfer them to a baking sheet.
  2. Make Maple Butter. While the sweet potatoes roast in the oven,  you will want to melt the butter in a small saucepan and add the pure maple syrup to make a maple butter to drizzle over the potatoes. Cook the maple syrup for 1 minute on low heat. Be careful it doesn’t burn. Remove from heat, stir in the cinnamon and set aside.
  3. Roast Sweet Potatoes. Preheat oven to 425°F.  Place the cut potatoes on a baking sheet and toss them with the olive oil . Roast in the oven for 15 minutes. Remove the the pan from the oven. Sprinkle the pecans over the potatoes then drizzle the maple butter over the potatoes and pecans and use a spatula to turn the potatoes over so they are evenly coated with the melted maple butter. Season with the salt and place the baking sheet back in the oven. Roast another 10-20 minutes, or until the potatoes are golden and caramelized on the outside and soft on the inside. Remove from the oven and let the potatoes rest for 5 minutes before transferring to a serving bowl. 

Cubed sweet potatoes on a baking sheet.

Maple Glazed Sweet Potatoes on a baking sheet.

Tips For Making The Best Roasted Sweet Potatoes

  • After you peel and rinse the potatoes, make sure they are completely dry before roasting them in the oven.
  • Cut the pieces of sweet potatoes into similar size pieces so they cook evenly and finish cooking at the same time.
  • Don’t overcrowd the baking sheet with potatoes. Try to keep them in a single layer so they will all cook evenly.
  • Don’t over cook the potatoes to the point they turn to mush. They should be lightly caramelized on the outside and fork-tender on the inside.  The pecans should be crunchy and caramelized. Keep an eye on them after cooking 20-25 minutes to make sure they don’t burn.
  • Adjust seasoning adding more salt or another 1/4 teaspoon of cinnamon if you like.

How Long To Roast Cubed Sweet Potatoes

Roast peeled sweet potatoes cubes that have been cut into 1/2-inch pieces for 25-35 minutes in a preheated oven set to 425°F. Toss the potato cubes halfway through roasting them so they cook evenly. If they start to get too browned on the outside, lower the temperature to 400°F.

Roasted Sweet Potatoes with Maple Syrup and pecans on a baking sheet.

How To Store Leftovers

  • Store leftover sweet potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
  • To reheat any leftovers, heat 2-3 tablespoons of butter in a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through. You can also reheat them in the oven.

Choosing The Best Sweet Potatoes

  • October through December is peak season for sweet potatoes, but they’re typically in the markets year round.
  • When buying sweet potatoes to bake, choose potatoes that are about the same size and weight so they’ll finish baking at the same time.
  • Choose potatoes that look fresh and don’t have any holes or spoiling spots on them.

What To Serve With Cubed Roasted Sweet Potatoes.

Pair these delicious oven roasted sweet potatoes with just about anything you want, they’re great to add to power bowls, and we love to serve them with our Air Fryer Chicken Thighs and Baked BBQ Chicken Thighs. These oven roasted sweet potatoes are also a popular holiday side dish to serve.

Oven Roasted Sweet Potatoes on a baking sheet.

More Potato Side Dish Recipes

Oven Roasted Sweet Potatoes with maple syrup in a bowl.
No Ratings
Yield: 6 Servings

Oven Roasted Sweet Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This oven Roasted Sweet Potatoes recipe is made with red skin sweet potatoes, butter, pure maple syrup and pecans. They're deliciously caramelized on the outside and soft and fluffy on the inside. These maple glazed roasted sweet potato cubes are completely irresistible!!

Ingredients

  • 3 large sweet potatoes, peeled and cut into cubes
  • 1 tablespoon light olive oil or another neutral oil
  • 3 tablespoons butter
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 cup pecans

Instructions

  1. Preheat oven to 425°F. Peel the potatoes and cut them into 1/2-inch cubes and transfer them to a baking sheet. Toss with the olive oil so the potato cubes are evenly coated. Put the baking sheet in the oven and roast for 15 minutes.
  2. While the potatoes roast in the oven, melt the butter in a small saucepan and add the pure maple syrup. Cook for 1 minute on low heat, whisking with a wire whisk to blend the maple syrup into the butter well. Remove from heat, stir in the cinnamon and set aside.
  3. After the potato cubes have roasted in the oven for 15 minutes, remove the the pan from the oven. Sprinkle the pecans over the potatoes then drizzle the maple butter over the potatoes and pecans and use a spatula to turn and toss the potatoes over so they are evenly coated with the melted maple butter. Season with the salt and place the baking sheet back in the oven. Roast another 10-20 minutes, or until the potatoes are caramelized on the outside and soft on the inside. Remove from the oven and let the potatoes rest for 5 minutes before transferring to a serving bowl. 

Notes

Tips For Making The Best Roasted Sweet Potatoes

  • After you peel and rinse the potatoes, make sure they are completely dry before roasting them in the oven.
  • Cut the pieces of sweet potatoes into similar size pieces so they cook evenly and finish cooking at the same time.
  • Don’t overcrowd the baking sheet with potatoes. Try to keep them in a single layer so they will all cook evenly.
  • Don’t over cook the potatoes to the point they turn to mush. They should be lightly caramelized on the outside and fork-tender on the inside.  The pecans should be crunchy and caramelized. Keep an eye on them after cooking 20-25 minutes to make sure they don't burn.
  • Toss the potato cubes halfway through roasting them so they cook evenly. If they start to get too browned on the outside, lower the temperature to 400°F.
  • Adjust seasoning by adding more salt or another 1/4 teaspoon of cinnamon if you like.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 15mgSodium: 265mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: American / Category: Sides