Description
Bring warmth and comfort to your table with Maple Cinnamon Roasted Sweet Potatoes with Walnuts and Thyme. This simple yet elegant side dish features caramelized sweet potatoes coated in a buttery maple glaze, a nutty crunch from toasted walnuts, and a fragrant touch of thyme. Perfect for holiday gatherings or casual weeknight dinners, this recipe is easy to make and full of flavor.
Ingredients
- 3 medium-sized sweet potatoes, peeled and diced into 1-inch cubes
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup maple syrup, plus 2 tablespoons for drizzling
- 1/3 cup chopped walnuts
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
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Preheat Your Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Prepare the Sweet Potatoes: Peel the sweet potatoes and dice them into 1-inch cubes. Place the cubes in a large mixing bowl.
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Make the Maple Glaze: In a small bowl, whisk together the melted butter, ground cinnamon, salt, black pepper, and 1/3 cup of maple syrup.
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Coat the Sweet Potatoes: Pour the maple glaze over the sweet potatoes. Toss the cubes until evenly coated with the mixture.
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Spread and Roast: Spread the sweet potatoes in a single layer on the prepared baking sheet. Make sure they’re not overcrowded to allow even roasting. Roast in the preheated oven for 25 minutes.
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Add Walnuts and Finish Roasting: Remove the baking sheet from the oven and gently toss the sweet potatoes. Sprinkle the chopped walnuts evenly over the top. Return the sheet to the oven and roast for an additional 10–15 minutes, or until the sweet potatoes are tender and caramelized, and the walnuts are toasted.
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Add the Final Touches: Remove the baking sheet from the oven. Drizzle the sweet potatoes with the remaining 2 tablespoons of maple syrup for a sticky, sweet glaze. Sprinkle fresh thyme leaves on top for an aromatic finish.
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Serve and Enjoy: Transfer the roasted sweet potatoes to a serving dish and serve warm. This dish pairs beautifully with roasted chicken, turkey, pork, or vegetarian mains like quinoa or lentils.
Notes
- Customizations: Substitute pecans for walnuts, or use honey instead of maple syrup if desired.
- Vegan Option: Replace the butter with coconut oil or a plant-based alternative.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
- Add Extra Vegetables: Carrots, Brussels sprouts, or parsnips can be roasted alongside the sweet potatoes for added variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American