I absolutely love this Roasted Sweet Yams with Maple Pecans Recipe because it’s the perfect balance of natural sweetness and a touch of crunch that feels like a cozy hug on a plate. Whenever I make this dish, it immediately brings me back to chilly autumn evenings when comfort food is all you want, yet it’s light enough to pair beautifully with so many mains.
You’ll find that the combination of caramelized yams and the toasted maple-glazed pecans makes this dish shine, whether you’re serving it for a regular weeknight supper or a festive holiday spread. Plus, it’s surprisingly simple to pull together — no fuss, just pure tasty magic.
Why You’ll Love This Recipe
- Simple yet impressive: This Roasted Sweet Yams with Maple Pecans Recipe is easy enough for weeknights but elegant enough for guests.
- Perfectly balanced flavors: The natural sweetness of yams paired with maple syrup and crunchy pecans creates a texture and taste combo everyone raves about.
- Healthy comfort food: You get wholesome ingredients and healthy fats without sacrificing flavor or indulgence.
- Versatility: It stands alone or makes a fantastic side to your favorite proteins or holiday feasts.
Ingredients You’ll Need
The ingredients in this dish are straightforward but handpicked to complement each other perfectly. When you shop, look for fresh yams that are firm and smooth-skinned and real maple syrup — a little goes a long way for flavor.
- Yams: Choose firm, medium-sized yams for even roasting; thin slices cook quickly and caramelize well.
- Olive Oil: Use extra virgin for a nice depth of flavor and healthy fats.
- Salt: I recommend kosher salt for seasoning as it sticks well and distributes nicely.
- Fresh Cracked Pepper: Adds just the right spicy note — freshly cracked really makes a difference.
- Real Maple Syrup: This is the star for that natural sweet glaze; avoid imitation syrups for best flavor.
- Pecans: Fresh pecans bring a lovely crunch and buttery texture, essential for this recipe’s appeal.
Variations
One of the best things about the Roasted Sweet Yams with Maple Pecans Recipe is how easy it is to adapt. I often tweak it based on what I have in the kitchen or the season’s vibe — feel free to make it your own!
- Spicy Kick: Sometimes I add a sprinkle of cayenne or smoked paprika to the yams before roasting — gives a lovely heat that contrasts the sweetness.
- Different Nuts: If pecans aren’t your thing, walnuts or almonds work well too, adding their unique crunch and flavor.
- Herb Boost: Fresh rosemary or thyme tossed in with the yams and maple pecans adds an earthy, aromatic note I’ve grown to love.
- Vegan Variation: This recipe is naturally vegan, just be sure your maple syrup is pure and you’re good to go!
How to Make Roasted Sweet Yams with Maple Pecans Recipe
Step 1: Preparing the Yams
Start by preheating your oven to 425°F — a high temp is key to getting those beautiful caramelized edges. Slice your yams into ¼-inch rounds; I like using a sharp knife or mandoline if you have one for even slices, so they cook uniformly. Then, toss the slices lightly with olive oil, making sure each piece is coated but not drenched. Season with salt and fresh cracked pepper, then toss again to spread the flavors evenly.
Step 2: Roasting the Yams
Arrange the yam slices mostly in one layer on a parchment-lined baking sheet — a little overlap is okay but don’t crowd them. This helps them roast rather than steam. Pop them in the oven for 20 minutes. You’ll notice the edges start to crisp and caramelize — that’s what we’re aiming for!
Step 3: Adding the Maple Pecans
While the yams roast, mix your pecans with the maple syrup, plus a quick pinch of salt and fresh pepper. After 20 minutes, pull the pan out and gently scatter this sweet and nutty mix over the yams. Give them a gentle toss to combine but be careful not to break the slices. Return to the oven for another 10 minutes until the yams are tender and the pecans are toasted and glossy from the syrup.
Step 4: Serving Warm and Cozy
Remove from the oven and transfer to a serving dish. I like to loosely cover with foil to keep warm while everything else in the meal finishes up. These yams are best enjoyed hot and fresh — you’ll love the mix of textures and flavors mingling on each bite.
Pro Tips for Making Roasted Sweet Yams with Maple Pecans Recipe
- Uniform Slicing: Using a mandoline for slicing yams ensures they cook evenly and develop consistent caramelization.
- Don’t Overcrowd: Giving the yams room to roast prevents steaming and helps get that coveted crispy texture on the edges.
- Gentle Tossing: When adding the maple pecans, fold gently to keep yam slices intact and evenly coated.
- Watch the Pecans: Keep an eye in the last 10 minutes—pecans can burn quickly if left unattended, so adjust oven placement if needed.
How to Serve Roasted Sweet Yams with Maple Pecans Recipe
Garnishes
I love sprinkling a bit of flaky sea salt just before serving for that finishing touch. Sometimes, a few fresh thyme leaves or chopped parsley add a lovely splash of color and a hint of herbaceous brightness that cuts through the sweetness.
Side Dishes
This dish pairs beautifully with roasted chicken, pork tenderloin, or even a simple green salad for a lighter meal. My family goes crazy when I serve it alongside maple-glazed ham during the holidays — it’s like a flavor party every time!
Creative Ways to Present
For special occasions, I’ve layered the roasted yams and maple pecans in individual ramekins or mini cast iron skillets—people love the personal touch and the presentation is charming. Another great idea is to serve the yams over a bed of arugula and drizzle with a little extra maple syrup right before serving.
Make Ahead and Storage
Storing Leftovers
I store leftover Roasted Sweet Yams with Maple Pecans Recipe in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but I do recommend reheating gently so the pecans don’t lose their crunch.
Freezing
Freezing isn’t my favorite with this dish because the yams can get a bit mushy and the pecans lose their crispness. If you do freeze, flash freeze the yams and pecans separately and thaw gently for best texture.
Reheating
I reheat leftovers in a preheated oven at 350°F for about 10-15 minutes, just until warmed through. This helps re-crisp the edges a bit and keeps the pecans from getting soggy like in the microwave.
FAQs
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Can I use regular sweet potatoes instead of yams for this recipe?
Yes! Regular sweet potatoes work great as a substitute in this Roasted Sweet Yams with Maple Pecans Recipe. Just keep in mind that the flavor and texture might be slightly different since yams are starchier, but the maple-pecan combination will still be delicious.
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How thin should I slice the yams?
Slicing the yams into ¼-inch rounds is ideal for even cooking and caramelization. Thinner slices may burn more easily, while thicker slices could take longer to cook through.
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Can I prepare this recipe ahead of time?
You can prep the yams and pecan-maple mixture a few hours ahead, but I recommend roasting just before serving for the best texture and flavor. Storing the roasted yams and maple pecans separately helps maintain freshness.
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Is this recipe vegan?
Yes! This Roasted Sweet Yams with Maple Pecans Recipe is naturally vegan as it uses olive oil and real maple syrup, with no animal products involved.
Final Thoughts
I hope you’ll give this Roasted Sweet Yams with Maple Pecans Recipe a try soon — it’s one of those dishes I keep coming back to because it hits all the right notes: easy, comforting, and just a little indulgent. Whether you’re cooking for your family or hosting friends, it’s sure to impress without stress. Trust me, once you taste these perfectly roasted yams with that sticky, crunchy maple-pecan topping, you’ll find yourself making it again and again!
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Roasted Sweet Yams with Maple Pecans Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously sweet and savory roasted yams coated with olive oil, seasoned with salt and pepper, then baked to tender perfection and caramelized with a maple syrup and pecan mixture. This easy recipe makes a perfect side dish that combines natural sweetness with a satisfying crunch.
Ingredients
Yams
- 3 medium yams (1 pound), sliced 1/4 inch thick
- 2 tablespoons olive oil
- Salt, to taste
- Fresh cracked pepper, to taste
Maple Pecan Glaze
- 2-3 tablespoons real maple syrup
- 1/2 cup pecans
- Pinch of salt
- Fresh cracked pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the yams.
- Prepare Yams: Slice the medium yams into 1/4-inch thick rounds to ensure even cooking and tenderness.
- Season Yams: Toss the yam slices with 2 tablespoons of olive oil until all sides are well coated. Season the slices with salt and fresh cracked pepper, then toss again to distribute the seasoning evenly.
- Arrange on Sheet Pan: Lay the yam slices on a parchment-lined sheet pan mostly in one layer. A slight overlap is acceptable, but avoid overcrowding to ensure proper roasting.
- Initial Bake: Bake the yams in the preheated oven for 20 minutes to start the roasting process.
- Prepare Maple Pecan Mixture: While yams bake, mix the 1/2 cup pecans with 2-3 tablespoons of real maple syrup and a pinch of salt and pepper. Set this mixture aside.
- Add Maple Pecan Mixture: After the initial 20 minutes of baking, scatter the maple pecan mixture over the yams and gently mix them all together on the sheet pan.
- Final Bake: Return the sheet pan to the oven and bake for an additional 10 minutes, or until the edges of the yams begin to caramelize and the yams are tender.
- Serve and Keep Warm: Transfer the roasted yams to a platter or baking dish, cover loosely with foil, and keep warm until serving.
Notes
- Use fresh yams for best flavor and texture.
- Do not overcrowd the yams on the sheet pan to ensure even roasting and caramelization.
- Adjust maple syrup quantity based on preferred sweetness level.
- Pecans can be substituted with walnuts or pecan halves for texture variation.
- Serve warm as a delightful side dish to complement main meals.
Nutrition
- Serving Size: 1/4 of recipe (approx. 4 ounces)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
