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