Maple-Pecan Sweet Potatoes

It’s hard to believe Thanksgiving is coming up so soon! And who doesn’t look forward to eating all that special holiday food? It’s always great when you can find delicious and healthy holiday recipes, like these Maple-Pecan Sweet Potatoes. I discovered this recipe several years ago when I reviewed a cookbook called Vegan Holiday Kitchen. It’s a beautiful cookbook with lots of full-color photos of the healthy, delicious recipes that are throughout the book.

I had decided to try these Maple-Pecan Sweet Potatoes, because I love the flavor of pure maple syrup and the maple-sweet potato combination just sounded wonderful to me! It’s a great side dish and I love the natural sweetness of the maple syrup baked into those tender sweet potatoes! The recipe says to make this in a shallow 2-quart casserole, but the closest thing I had on hand was my glass deep dish pie plate. That worked fine, but I used a little less potatoes, which is noted in the recipe below.

This is a great recipe for a holiday dinner or any dinner, for that matter! 🙂

Maple-Pecan Sweet Potatoes

  • Servings: 8-10
  • Difficulty: easy
  • Print

MAPLE-PECAN SWEET POTATOES adapted from Vegan Holiday Kitchen

4 large or 6 medium sweet potatoes, peeled and sliced 1/4 inch thick (if using a deep dish pie plate instead of a 2-quart casserole, use 3 large or 4 1/2 medium sweet potatoes)
1/2 cup maple syrup
1/4 cup Earth Balance or other non-hydrogenated margarine, melted (or substitute butter for a non-vegan version)
1/4 cup orange juice, preferably fresh
1/4 to 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pecans, coarsely chopped
Leaves from 2 to 3 sprigs fresh rosemary

1. Preheat the oven to 375˚F.
2. Arrange the sweet potato slices in overlapping rows in a greased, shallow 2-quart casserole (or you can use a deep dish pie plate or pan like I did, but use less potatoes). In a small bowl, combine the syrup, margarine (or butter), juice, cinnamon, and salt. Pour evenly over the potatoes.
3. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until easily pierced with a fork but still firm.
4. Scatter the pecans and rosemary leaves over the sweet potatoes. Bake 20 to 25 minutes longer, uncovered, or until glazed and golden around the edges. Makes 8 to 10 servings.

Recipe from NancyC |

Do you enjoy sweet potato dishes? Do you have a favorite way of serving them?

Sharing at Meal Plan Sunday, Fiesta Friday, Full Plate Thursday, Homestead Blog Hop, Inspire Me Monday, LouLou Girls, Wonderful Wednesday, Happiness is Homemade.


6 thoughts on “Maple-Pecan Sweet Potatoes

  1. explorenewness

    I’ll have to try this recipe. Thank you for posting it! I made a sweet potato casserole for Sunday dinner, but of course, it had quite a bit of brown sugar (yes, yummy, but not healthy). I like this list of ingredients! Thanks again!

    Liked by 1 person


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