Maple Pecan Sweet Potatoes
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 3large sweet potatoes (about 2¼ pounds), scrubbed
- 3tablespoons maple syrup
- 3tablespoons lime juice
- ¾cup water
- ¼cup chopped pecans
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
247 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 4 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they’re fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
- Step 2
Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.
Tips
- Sweet potatoes may be labeled as yams. Look for dark orange flesh.
- Advance preparation: You can make this a day ahead of serving. Reheat in a nonstick skillet until the sweet potatoes caramelize.
Private Notes
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Cooking Notes
Cate Doty, Senior Staff Editor, NYT Cooking
No need!
Thea
No need to peel the sweet potatoes?
Jackie N
Used purple sweet potatoes for an interesting side. Probably would add a little more maple syrup next time as were not as glazed/caramelized as much as I would have liked.
Michael
Not particularly glazed by the end but had a good flavor. Would make again and try having the liquid less spread out on the pan to avoid burning on the baking pan.
Julie
Have made this many, many times for Thanksgiving and for every day side dishes. Sometimes I add grated ginger and a bit of brown sugar if maple syrup stocks are low. Sometimes I toss in fresh herbs like thyme. It's easy to make ahead and bright and interesting. Great leftovers. Easily halved too.
RosebudTX
I agree that the potatoes were not very glazed/carmelized. I’m hoping that tomorrow they’ll be more flavorful as was noted. Not bad, but I was expecting a little more flavor.
susanne80
Don’t slice the potatoes until after they’ve been baked whole. This will allow the maple lime sauce to permeate the potatoes. I put holes in the baked potatoes before adding the sauce. I’ll ground the because fairly fine. Next time I might chop them.
Jackie N
Used purple sweet potatoes for an interesting side. Probably would add a little more maple syrup next time as were not as glazed/caramelized as much as I would have liked.
Thea
No need to peel the sweet potatoes?
Cate Doty, Senior Staff Editor, NYT Cooking
No need!
Connie
I'd peel. :)
Sara K
I did peel mine, just because the potatoes were not "pretty" and had blemishes.
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