Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans is one of those recipes that makes you stop mid-bite and go, “Wow.” It’s sweet, savory, creamy, crunchy—all the good things in one dish. Imagine tender cubes of caramelized sweet potatoes, glazed with rich maple syrup, paired with tangy blue cheese crumbles and the satisfying crunch of candied pecans. That’s comfort food with a little gourmet twist.
Here’s the thing: dishes like this aren’t just about eating. They’re about creating a moment. Maybe it’s at a cozy holiday dinner, or maybe it’s just a random Tuesday night when you want something special without putting in hours of effort. And the beauty of this Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans recipe? It’s ridiculously easy. A few pantry staples, one baking sheet, and about 40 minutes later, you’ve got something that looks (and tastes) like you went all out.
This Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans has become one of my go-tos for gatherings, especially in the fall when sweet potatoes and pecans just feel right. I still remember the first time I served it at a family Thanksgiving—the platter disappeared in under ten minutes. That’s how I knew it was a keeper.
Let’s dive in and I’ll show you exactly how to bring this to life in your own kitchen. And if you want recipes like this delivered straight to your inbox, don’t forget to subscribe—you won’t want to miss the next one.
Why You’ll Love Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans
Sweet and Savory Flavor Combination
There’s something magical about the way maple syrup caramelizes in the oven. It transforms simple sweet potatoes into golden, slightly sticky cubes that are soft inside but just crisp enough outside. Pair that with the salty tang of blue cheese, and suddenly you’ve got a flavor explosion that keeps you coming back for seconds. The candied pecans add that perfect sweet crunch—like little gems sprinkled on top.
Honestly, the balance here is what makes this Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans recipe shine. Too much sweetness, and it feels like dessert. Too much saltiness, and you lose the cozy comfort factor. But together? It’s harmony. Have you ever had that “one more bite” problem? Yeah, this dish does that.
A Recipe That Feels Fancy but Is Easy
What I love most is how effortlessly elegant this dish is. You toss a few ingredients on a sheet pan, slide it into the oven, and let the heat do the heavy lifting. No complicated techniques, no endless list of ingredients.
And yet, when you serve it, people will assume you spent hours. That’s the trick: this Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans recipe is simple enough for a weeknight, but it fits right in at Thanksgiving, Christmas, or a dinner party. Plus, it’s packed with good-for-you elements—fiber from sweet potatoes, healthy fats from pecans, protein and calcium from the cheese. It’s indulgent, sure, but it’s also balanced.
Ingredients & Tools for Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans
Ingredients Breakdown with Substitutions
Here’s what you’ll need to make this dish exactly as written. And because I know not everyone loves blue cheese (trust me, I used to avoid it too), I’ll share a few easy swaps.
- 2 medium sweet potatoes (about 450 g), peeled and cubed
Substitute: Butternut squash or carrots if sweet potatoes aren’t your thing. - 2 tbsp olive oil (30 ml)
Substitute: Melted butter or avocado oil for a richer flavor. - 2 tbsp pure maple syrup (30 ml)
Substitute: Honey or agave syrup for a slightly different sweetness. - ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
- ¼ cup blue cheese, crumbled (50 g)
Substitute: Goat cheese or feta for a milder, creamy tang. - ¼ cup candied pecans, chopped (30 g)
Substitute: Walnuts, almonds, or even sunflower seeds if you need a nut-free version. - 1 tbsp fresh parsley, chopped (5 g)
Optional, but it adds color and freshness.
Quick tip: If you can’t find candied pecans, you can make your own in about 10 minutes—just toss pecans with sugar and a little butter in a skillet until they caramelize.
Tools You’ll Need
You don’t need much for this Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans recipe, which is one reason I love it.
- A large baking sheet (lined with parchment paper for easy cleanup).
- A mixing bowl for tossing the potatoes.
- A spatula to spread the potatoes evenly.
- A sharp knife and cutting board for cubing the sweet potatoes.
That’s it. No fancy gadgets, no stress. And the best part? Cleanup is minimal.
Ingredients & Substitutions Table
| Ingredient | Amount | Possible Substitution |
|---|---|---|
| Sweet potatoes | 2 medium | Butternut squash or carrots |
| Olive oil | 2 tbsp | Avocado oil or melted butter |
| Maple syrup | 2 tbsp | Honey or agave syrup |
| Blue cheese | ¼ cup | Goat cheese or feta |
| Candied pecans | ¼ cup | Walnuts, almonds, sunflower seeds |
| Fresh parsley | 1 tbsp | Thyme or rosemary |
How to Make Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans
Step-by-Step Instructions
Here’s how it comes together:
- Preheat the oven to 400°F (200°C). Line your baking sheet with parchment paper.
- Toss the potatoes. In a mixing bowl, combine sweet potato cubes with olive oil, maple syrup, salt, and pepper. Stir until every cube is coated.
- Spread evenly. Transfer the potatoes to your baking sheet, spreading them out so they roast instead of steam. Don’t overcrowd.
- Roast until golden. Bake for 25–30 minutes, turning halfway through, until the potatoes are tender and lightly caramelized.
- Add the toppings. Transfer to a serving dish and sprinkle with crumbled blue cheese and candied pecans.
- Garnish and serve. A little parsley on top adds freshness and color. Serve warm.
This is the part where I always sneak one potato cube straight from the tray. Crispy edges, sticky maple glaze—it’s irresistible.
Serving Suggestions
This Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans recipe is versatile. Here’s how I like to serve it:
- Holiday table: It pairs beautifully with roast chicken, turkey, or beef.
- Weeknight dinner: Toss it alongside salmon or grilled veggies for a quick balanced meal.
- Salad topper: Slightly cooled potatoes with blue cheese and pecans make an amazing addition to leafy greens.
- Brunch spread: Believe it or not, this dish is killer next to eggs and toast.
Tips, Storage & FAQs for Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans
Tips for Best Results
- Coat evenly. Make sure each cube gets oil and syrup, or some will burn while others stay bland.
- Don’t crowd the pan. Give them space so they caramelize properly.
- Timing matters. Turn halfway through so they cook evenly.
- Add toppings last. Blue cheese should soften from the potatoes’ heat, not melt completely.
Storage, Nutrition & FAQs
These keep well in the fridge for 3–4 days. Store in an airtight container, and reheat in the oven for the best texture. The microwave works too, but you’ll lose some crispness.
Nutritional Information (per serving, approx.):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 280 | 32 g | 5 g | 14 g | 5 g |
Frequently Asked Questions
Can I make this ahead of time?
Yes—roast the potatoes up to a day in advance, then reheat and add cheese and pecans just before serving.
What cheese works if I don’t like blue cheese?
Goat cheese or feta are great substitutes. Both give you creaminess without the strong flavor.
How do I keep candied pecans crunchy?
Wait until serving time to add them, especially if you’re storing the dish. Moisture makes them lose their crunch.
Can I double the recipe for a big crowd?
Absolutely. Just use two baking sheets so the potatoes don’t overcrowd.
Is this dish gluten-free?
Yes, naturally gluten-free as long as your candied pecans don’t include any gluten-based coating.
Conclusion
And there you have it—Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans. A side dish that’s cozy and comforting, yet elegant enough to impress. I love how it walks the line between familiar and special, with flavors that just work together in the best way.
Whether you’re making this for a holiday gathering or just to jazz up a weekday dinner, it’s a recipe that fits any occasion. Try swapping the cheese, playing with the nuts, or even adding a sprinkle of fresh herbs to make it your own.
If you loved this, you might also enjoy these other cozy fall-inspired recipes:
- Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
- Sweet Potato Flatbread with Sage & Caramelized Onions
- Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Now it’s your turn: if you make these Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans, share your results! Leave a comment below or tag your photos on Pinterest so we can see your version.
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Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans : 5 Simple Steps for a Perfect Side
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans is that sweet-meets-savory side dish everyone raves about. Tender, caramelized sweet potatoes get tossed with maple syrup, topped with tangy blue cheese, and finished with crunchy candied pecans. A cozy, impressive recipe that feels gourmet but takes just 40 minutes.
Ingredients
- 2 medium sweet potatoes (about 450 g), peeled and cubed
- 2 tbsp olive oil (30 ml)
- 2 tbsp pure maple syrup (30 ml)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
- ¼ cup blue cheese, crumbled (50 g)
- ¼ cup candied pecans, chopped (30 g)
- 1 tbsp fresh parsley, chopped (5 g)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the sweet potato cubes with olive oil, maple syrup, salt, and pepper.
Spread evenly on the baking sheet, leaving space so they roast, not steam.
Roast for 25–30 minutes, turning halfway through, until golden and tender.
Transfer roasted potatoes to a serving dish. Sprinkle with crumbled blue cheese and candied pecans.
Garnish with fresh parsley and serve warm.
Notes
Don’t crowd the pan—space = caramelization.
Swap in goat cheese or feta if blue cheese isn’t your thing.
Walnuts or almonds work if you don’t have pecans.
Want a make-ahead option? Roast the potatoes a day early, then add toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 280
- Sugar: 11 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10mg