Walnut Maple Roasted Sweet Potatoes

Let’s talk about a side dish that pretty much checks every box. It’s got warm roasted flavor, a little crunch from the walnuts, a sticky-sweet maple glaze, and just enough spice to keep things interesting. These Walnut Maple Roasted Sweet Potatoes are everything I want on my plate—especially during the cooler months when comfort food is in full swing.

But make no mistake: this isn’t a heavy, overly sweet casserole. It’s clean, balanced, naturally halal-friendly, and easy enough to make on a weeknight. The sweet potatoes get perfectly caramelized, the walnuts toast right on the sheet pan, and the maple syrup brings it all together with just the right glossy finish.

I first made this as a last-minute side for a cozy Friday night dinner and ended up eating half the tray before it hit the table. (No regrets.) Now it’s in regular rotation—from weeknight dinners to fall potlucks to fancy holiday spreads.

Why You’ll Love This Recipe

• Naturally sweet + savory – Maple syrup and sweet potatoes are a dream, but a pinch of salt and spice keeps things grounded.
• Crispy edges, soft centers – High heat gives you golden caramelization on the outside and tender texture inside.
• Nutty crunch – Walnuts toast right on the pan and add the best contrast.
• One pan, easy clean-up – Everything roasts together.
• Halal-friendly – No wine, no bacon, no hidden ingredients—just real, wholesome flavor.
• Great for make-ahead or meal prep – These reheat beautifully and go with almost anything.

Prep Time & Servings

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Servings: 4–6 as a side

Calories per serving: 220
Protein: 3g | Carbs: 25g | Fat: 12g

Ingredients

• 2 large sweet potatoes (about 1½ lbs), peeled and diced into ¾-inch cubes
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cinnamon
• ⅛ tsp cayenne pepper (optional, for a little heat)
• ⅓ cup chopped walnuts
• 2 tbsp pure maple syrup
• Optional garnish: chopped fresh parsley or a pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper or lightly grease it.

Tip: Use a large sheet pan so the sweet potatoes can roast in a single layer without crowding (which makes them steam instead of crisp).

Step 2: Toss the Sweet Potatoes

1. In a large bowl, toss sweet potato cubes with olive oil, salt, pepper, cinnamon, and cayenne (if using).
2. Spread evenly on the baking sheet.

Pro Tip: Don’t overcrowd. If needed, use two pans or bake in batches for max crispiness.

Step 3: Roast

1. Roast sweet potatoes for 20 minutes, stirring halfway through to promote even browning.
2. After 20 minutes, remove from oven and sprinkle walnuts evenly over the sweet potatoes.
3. Return to oven and roast for another 10–15 minutes, or until potatoes are golden and tender and walnuts are lightly toasted.

Keep an eye during the last few minutes—walnuts can burn quickly.

Step 4: Finish with Maple Glaze

1. As soon as the tray comes out of the oven, drizzle maple syrup over the sweet potatoes and walnuts.
2. Gently toss everything right on the pan to coat. The residual heat will help the syrup caramelize slightly.

Step 5: Serve

Transfer to a serving dish or bowl. Garnish with fresh parsley or a pinch of flaky salt if desired. Serve warm.

How to Serve It

This dish is super versatile. Here’s how to pair it:

• With roasted or grilled chicken or turkey
• Alongside spiced lentils, quinoa, or couscous
• On a fall-inspired salad with kale, cranberries, and a tahini dressing
• As part of a holiday spread with green beans, rice pilaf, and cranberry sauce
• With eggs for a sweet-savory brunch situation

Tips for Success

1. Cut sweet potatoes evenly – Aim for uniform cubes so they cook at the same rate.
2. High heat = caramelization – Roasting at 425°F helps develop flavor and texture.
3. Don’t skip the walnut roast – Adding them in the final 10–15 minutes makes them crisp without burning.
4. Drizzle maple while hot – It coats better and gets slightly sticky, in the best way.
5. Make ahead – Roast the sweet potatoes and walnuts, refrigerate, and reheat gently. Add maple syrup right before serving for freshness.

Recipe Variations

• Savory herb version – Skip the cinnamon and maple, add garlic, rosemary, and thyme.
• Spicy kick – Add extra cayenne or a drizzle of hot honey instead of maple syrup.
• Vegan meal prep – Serve over brown rice or farro with tahini drizzle and greens.
• Add fruit – Toss in pomegranate seeds, dried cranberries, or diced apple at the end.
• Make it a main – Add chickpeas or sautéed spinach for a hearty plant-based meal.

Storage & Reheating

To Store:
Let cool completely and store in an airtight container in the fridge for up to 4 days.

To Reheat:
Warm in a 375°F oven for 10–12 minutes or microwave in short bursts. If reheating in the oven, you can add a fresh drizzle of maple syrup to re-glaze.

To Freeze:
You can freeze roasted sweet potatoes (without the maple and walnuts) for up to 2 months. Thaw and reheat, then add fresh walnuts and syrup.

Special Equipment

• Large sheet pan
• Mixing bowl
• Parchment paper (optional, but helps with cleanup)
• Spatula or wooden spoon

Frequently Asked Questions

Can I use honey instead of maple syrup?
Yes! Honey works well, though maple syrup gives that classic fall flavor.

Do I have to peel the sweet potatoes?
Nope! If you like the texture of the skin, just scrub well and leave it on for extra fiber and a more rustic vibe.

Can I use pecans instead of walnuts?
Absolutely—pecans are a great sub and toast beautifully.

What if I want this less sweet?
Use just 1 tablespoon of maple syrup or skip it entirely and let the natural sweetness of the sweet potatoes shine.

Is this dish vegan?
Yes, it’s naturally vegan and gluten-free—no changes needed.

Final Thoughts

These Walnut Maple Roasted Sweet Potatoes are proof that simple ingredients, when roasted just right, can turn into something pretty magical. They’re warm and cozy, just sweet enough, with a little crunch and a whole lot of flavor. Whether you’re making a weeknight dinner feel special or adding a dish to your holiday table, this one always delivers.

If you give it a try, I’d love to hear how you served it—or what little twists you added. Tag me, share a pic, or just enjoy every golden, sticky, crispy bite.

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