Elevate your fall and holiday meals with these easy and flavorful roasted sweet potato slices, glazed with cinnamon, maple, and pecans. Perfect for any occasion!
From soups, to salads, to sides, sweet potatoes are a staple this time of year. The fall favorite is perfect in so many dishes and compliments the flavors of the season so effortlessly.
If you’re looking for an easy sweet potato side to accompany your meals it doesn’t get much easier than these roasted sweet potato slices. Lighter than your typical sweet potato casserole or candied yams yet with all the familiar flavors we love during the holiday season these cinnamon and maple roasted sweet potatoes are sure to become a new favorite.
Roasted Sweet Potato Slices
Roasting sweet potato slices is a fast and easy way to prepare sweet potatoes, whether that’s for a weeknight dinner or a holiday meal.
Slicing the sweet potatoes into uniform rounds ensures that they cook evenly and makes for a pretty presentation. The slices are first tossed with oil and salt then roasted until tender. A simple cinnamon maple pecan syrup is added at the last minute to lightly glaze the medallions and toast the pecans for an extra layer of flavor and a touch of sweetness that compliments the sweet potatoes. They take just minutes to prepare (always a plus this time of year) and melt in your mouth. They have all the cozy, warming flavors of candied sweet potatoes, minus the stick of butter and cup of sugar so you can feel good about serving them for more than just special occasions. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sweet Potatoes – Choose medium sized sweet potatoes that are even in size to ensure that the slices cook at the same rate.
- Oil – Neutral coconut oil is my oil of choice for these sweet potato slices.
- Spices – Use a good quality Ceylon cinnamon for the best flavor. You can also add a pinch of nutmeg if you’d like.
- Maple Syrup – Use a good quality 100% maple syrup. You can use either a light or medium colored maple syrup.
- Coconut Sugar – A touch of coconut sugar helps to create a delicious glaze around the sweet potato slices. You can also substitute maple sugar.
- Nuts – I like the flavor of pecans with these sweet potatoes but you could also use walnuts if you’d like.
How to Make Roasted Sweet Potato Slices:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by tossing the sliced sweet potatoes with the coconut oil and a pinch of salt and spread them out on a sheet pan. Roast the slices until tender.
- In the meantime whisk together the cinnamon, maple syrup, coconut sugar and chopped pecans to create the topping.
- Once the sweet potatoes are cooked through, spoon the topping over the sweet potato slices and return the pan to the oven until the sugars caramelize and create a glaze.
Serve warm and enjoy!
Variations:
- For plain roasted sweet potato slices omit maple glaze.
- Use another neutral flavored cooking oil.
- Use pumpkin pie spice instead of cinnamon.
- Use maple sugar instead of coconut sugar.
- Use walnuts instead of pecans or omit nuts altogether.
More Sweet Potato Recipes:
Roasted Sweet Potato Slices
Elevate your fall and holiday meals with these easy and flavorful roasted sweet potato slices, glazed with cinnamon, maple, and pecans.
Ingredients
- 3 medium sweet potatoes, peeled and cut into ½ inch rounds
- 2 Tablespoons/30ml coconut oil (melted)
- ½ teaspoon fine sea salt
- ¼ cup/60ml maple syrup
- 1 Tablespoon/12g coconut sugar or maple sugar
- ¼ teaspoon ground cinnamon
- ¼ cup/28g pecan, finely chopped
Instructions
- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss sweet potato slices with the oil and salt on the parchment lined sheet and spread evenly into a single layer.
- Roast sweet potato slices for 20 minutes, flipping the slice halfway through.
- Meanwhile make the syrup by whisking together the maple syrup, cinnamon, coconut sugar and chopped pecans into a small bowl.
- Remove sheet pan from oven and carefully spoon the maple pecan syrup onto sweet potato slices.
- Return pan to oven and continue to bake for another 3-5 minutes, or until syrup is bubbly and pecans are toasted.
- Remove sheet pan from oven and serve warm.
Notes
Variations:
- For plain roasted sweet potato slices omit maple glaze.
- Use another neutral flavored cooking oil.
- Use pumpkin pie spice instead of cinnamon.
- Use maple sugar instead of coconut sugar.
- Use walnuts instead of pecans or omit nuts altogether.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 198mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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