Cinnamon Maple Roasted Sweet Potatoes with Walnuts

Cinnamon Maple Roasted Sweet Potatoes

Introduction
These cinnamon maple roasted sweet potatoes are crisp on the edges, soft in the center, and finished with a sticky maple walnut topping. It is an easy fall side dish that feels cozy enough for holidays but simple enough for weeknights.

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Vegetarian | Gluten free | Easily dairy free and paleo (swap butter for coconut oil or ghee)

Ingredients

For the sweet potatoes
• 3 medium sweet potatoes, scrubbed and sliced into 1/2-inch rounds
• 1/3 cup melted unsalted butter (or coconut oil for dairy free/paleo)
• 1 1/2 teaspoons ground cinnamon, divided
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper

For the maple walnut topping
• 1/3 cup pure maple syrup, plus 2 tablespoons for drizzling
• 1/3 cup chopped walnuts
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Pinch of salt

Step-by-Step Instructions (Detailed)

Step 1 – Prep the pan and potatoes
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes into even 1/2-inch rounds so they roast at the same speed.

Step 2 – Season the sweet potatoes
In a large bowl, whisk together the melted butter, 1 teaspoon of the cinnamon, salt, and pepper. Add the sweet potato rounds and toss until every slice is lightly coated. This helps them brown and crisp in the oven.

Step 3 – Arrange and roast
Spread the sweet potato slices in a single layer on the prepared baking sheet, making sure they do not overlap. Space between slices allows the edges to caramelize instead of steam. Roast for 20 minutes, then carefully flip each slice.

Step 4 – Mix the maple walnut topping
While the potatoes roast, stir together the maple syrup, chopped walnuts, thyme, remaining 1/2 teaspoon cinnamon, and a pinch of salt in a small bowl. The mixture should be glossy and thick.

Step 5 – Add topping and finish roasting
After flipping the sweet potatoes, spoon the maple walnut mixture evenly over the tops of the slices. Return the pan to the oven and roast for another 15 to 20 minutes, until the sweet potatoes are tender in the center and the maple syrup is bubbling and slightly thickened.

Step 6 – Add final drizzle and serve
Remove from the oven and immediately drizzle the extra 2 tablespoons of maple syrup over the hot potatoes for a shiny finish. Let them sit for 5 minutes so the topping can set slightly, then transfer to a serving platter. Serve warm as a fall side dish with chicken, turkey, pork, or a hearty salad.

Pro Tips
• For extra crisp edges, roast the sweet potatoes on the top rack and avoid overcrowding the pan. Use two pans if needed.
• To keep this recipe paleo, use coconut oil or ghee instead of butter and make sure your maple syrup is 100% pure.
• Make ahead by roasting the sweet potatoes without the topping, then reheat in a 375°F oven for 10 minutes with the maple walnut mixture added on top.

Nutrition Info Table and Disclaimer

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 portion 260 3g 34g 13g 4g 15g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.