Maple Roasted Sweet Potatoes with Walnuts
Tender roasted sweet potatoes coated in maple syrup and olive oil, then tossed with toasted walnuts for a crunchy finish. A simple yet elegant dish that works as a side for weeknight dinners or festive gatherings.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings:4
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
2 tbsp pure maple syrup
½ tsp cinnamon
¼ tsp nutmeg
Salt & black pepper, to taste
½ cup walnuts, roughly chopped
Fresh parsley, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare potatoes
In a large bowl, toss sweet potato cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
Roast
Spread potatoes in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Toast walnuts
In the last 5 minutes of roasting, sprinkle walnuts over the potatoes so they toast lightly.
Serve
Remove from oven, transfer to a serving dish, and garnish with fresh parsley.
Optional: drizzle with a little extra maple syrup before serving.
Notes & Tips
Add crumbled goat cheese or feta on top for a savory contrast.
Swap walnuts with pecans or almonds if preferred.
To make it more Mediterranean, drizzle with tahini-lemon sauce before serving.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — roast the potatoes, then reheat in the oven at 350°F (175°C) for 10 minutes. Add walnuts fresh for crunch.
Q: Can I leave the skin on?
A: Absolutely! Just scrub the sweet potatoes well — the skin adds texture and nutrients.
Nutritional Information
Calories: 250
Protein: 4g
Carbs: 32g
Fat: 13g
Fiber: 5g