Maple Glazed Roasted Sweet Potatoes

Maple Glazed Roasted Sweet Potatoes are the ultimate fall side dish that’ll have everyone asking for seconds! With perfectly caramelized edges, tender centers, and a warm cinnamon-maple glaze.

Love More Roasted Recipes? Try My Roasted Delicata squash or this Maple Dijon Roasted Apples and Carrots next.

Why You’ll Love This Recipe

Sweet, caramelized, and perfectly tender, these Maple Glazed Roasted Sweet Potatoes are a simple yet elegant side dish. Tossed with pure maple syrup, butter, and a hint of cinnamon, they roast to golden perfection with irresistible flavor. Ideal for holiday feasts or weeknight dinners, they bring cozy warmth to any table.

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Ingredient List

Sweet Potatoes:

• 2–3 large sweet potatoes, peeled if desired, cut into 1-inch cubes

Maple Glaze:

• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil (or melted butter)
• 1 teaspoon vanilla extract (optional, for warmth)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Finishers (Optional):

• 1–2 teaspoons apple cider vinegar for brightness
• Chopped toasted pecans
• Flaky sea salt
• Fresh thyme leaves or chopped rosemary

Friendly Notes:

• Sweet potatoes vs. yams: I buy whatever’s on sale. Usually the orange ones because my store never has actual yams.
• Peeling: Haven’t done this since 2021. Skins get crispy, kids don’t notice, I save 10 minutes.
• Maple syrup: The expensive bottle that says “pure maple syrup” from Canada. Not Log Cabin. Not Hungry Jack. The tree kind.
• Oil vs. butter: Butter tastes better but burns if you answer one text message. Oil is safer for distracted cooking.

Why These Ingredients Work

Maple syrup turns into this sticky glaze thing in the oven that coats everything. I bought the cheap corn syrup kind once because Target was out and they tasted burnt and chemical-y. Never again.

Oil keeps everything crispy without burning. Butter makes them taste fancy but I’ve burnt three pans using butter because I forgot to set a timer while helping with homework.

Vanilla is the weirdest ingredient and also my favorite. My friend Jamie told me about it after I asked why hers tasted better than mine. Nobody can ever figure out what that flavor is and I like keeping secrets.

Cinnamon because it’s fall and we’re basic. Nutmeg if I remember to buy it, which is like half the time. Salt is literally the only thing stopping these from being candy. Black pepper adds something, I think, but honestly sometimes I forget it and they’re still good.

Essential Tools and Equipment

You’ll need:

• Large rimmed baking sheet – mine’s from Target, nothing fancy
• Parchment paper – learned this lesson after scrubbing maple syrup for 30 minutes once
• Large mixing bowl
• Whisk – or a fork, I’ve used both
• Sharp knife and cutting board
• Spatula – the metal kind works best

How To Make Maple Glazed Roasted Sweet Potatoes

Step 1: Prep Your Oven and Pan

Turn your oven to 425°F. I know that sounds crazy hot but trust me. I used to do 375°F because I was scared and they came out mushy and boring.

Rip off some parchment paper and stick it on your pan. I’ve skipped this exactly twice and both times I stood at my sink for ages scraping burnt sugar and cursing.

Pecans? Throw them on a different pan at 350°F for 6-8 minutes. You’ll know they’re done when your kitchen smells like nuts. That’s literally how I time them.

Step 2: Make the Maple Glaze

Bowl. Maple syrup. Oil or butter. Vanilla if you remembered it exists. Cinnamon. Nutmeg if you have it. Salt. Pepper. Whisk it around for like 20 seconds until it looks combined. That’s it, you’re done with the hard part.

Step 3: Toss and Arrange the Sweet Potatoes

Dump your potato chunks in the bowl. Stick your hands in there and mix everything around until every piece is shiny. Spoon mixing takes forever and doesn’t work as well. Just wash your hands after.

Now pay attention because this is where I messed up the first five times I made these: put them on the pan with SPACE between every single piece. Like they should not be touching even a little bit. Crowded pan = steamed soggy potatoes. Spaced out pan = crispy amazing potatoes. If they don’t all fit, get another pan out. I’m serious.

Step 4: Roast to Perfection

In the oven. Timer for 15 minutes. Do not trust yourself to remember. You won’t. When the timer beeps, open the oven and flip everything over with your spatula. Then back in for 10-20 more minutes depending how dark you want them.

I put mine on the second rack from the bottom because heat comes from the bottom and I want those crispy edges. Top rack doesn’t get as crispy.

Step 5: Add the Finishing Touches

Pull them out when they look brown and wrinkly and a fork slides through easy. Right there on the hot pan, splash the vinegar over everything and shake the pan around.

Dump them into whatever serving dish you’re using. Throw pecans on top. Sprinkle salt if you have the fancy flaky kind. Herbs if you’re trying to impress someone. Stand back and watch everyone eat them immediately.

You Must Know

SPACE ON THE PAN. I’m yelling this because it’s the most important thing. Every single person who tells me theirs came out mushy didn’t spread them out enough. They need room to breathe or they steam. Physics or chemistry or whatever.

Same size pieces. If some are tiny and some are huge, the tiny ones burn and the huge ones are raw. Aim for about an inch but honestly I just eyeball it.

Set a damn timer. I’ve burnt at least six batches because I thought I’d remember to flip them and then got sucked into Instagram for 30 minutes. Set. The. Timer.

Personal Secret: When I take them out I drizzle maybe another half tablespoon of maple syrup over the top. It makes them shiny and gives one more punch of maple flavor.

Pro Tips & Cooking Hacks

• If you’ve got ten extra minutes, let them marinate in the glaze before roasting. They taste even better. If you don’t, whatever, they’re still good.
• Butter people: watch these like a hawk after 20 minutes. Butter goes from golden to black in like 2 minutes. Ask me how I know.
• Test the biggest piece with a fork. Should go through easy but not be mush.
• Want them EXTRA crispy? Last 5 minutes move the pan to the top rack right under the heating element. Game changer.
• That fake maple syrup doesn’t work right. It burns weird and tastes like chemicals. Spend the $8 on real stuff.

Flavor Variations & Suggestions

Spicy-Sweet: Cayenne pepper with the cinnamon. Just a tiny pinch. My husband loves this version.

Citrus Maple Sweet Potatoes: Orange zest instead of vanilla, more on top when done. Made these for Easter and everyone lost their minds.

Pumpkin Spice Version: Pumpkin pie spice instead of regular cinnamon. Very white girl fall but delicious.

Savory-Leaning: No vanilla. Add chopped rosemary. Crumble goat cheese on top while hot. Made these for book club and Linda asked if I went to culinary school. I did not.

Honey Cinnamon: Honey works if you’re out of maple syrup. Different taste but still caramelizes nice.

Maple Balsamic: Balsamic vinegar at the end instead of apple cider. Fancier tasting, good for dinner parties.

Make-Ahead Options

I meal prep these literally every week.

Prep ahead: Sunday night I chop all the potatoes and dump them in a container of water in the fridge. Make the glaze, put it in a jar. Monday night I just drain and roast. Takes 5 minutes of prep instead of 15.

Partially roast: Roast them for 20 minutes Sunday. Fridge them. Reheat for 10-15 minutes whenever you need them. They crisp back up perfectly. I do this for Thanksgiving so I’m not going crazy on turkey day.

Storage: Fridge in a container, lasts 5 days. We’ve never had them last that long because someone always eats them.

Reheating: Back in the oven 375°F for 8-10 minutes. Microwave makes them sad and soggy and you’ll be disappointed. Don’t microwave unless you’re desperate and late for work.

Freezing: I tried this because Pinterest said to. They’re watery and gross when you thaw them. Don’t waste your time.

Recipe Notes & Baker’s Tips

• Stopped peeling sweet potatoes three years ago when I had a newborn and no time. Skins are fine. Nobody’s ever complained. If you hate skins, peel them.
• Lower rack = crispier bottoms because heat comes from the bottom element. Higher rack = less crispy. Do whatever makes you happy.
• Sweet potatoes are weird and every batch looks different. Some brown more, some less. As long as they’re not black it’s fine. Actually the darker ones usually taste better.
• The vinegar really does something magic. My sister tried making them without it and said they tasted boring. With vinegar they taste interesting and balanced and you want another bite.

Serving Suggestions

I’ve served these with basically everything:

Holiday table: Thanksgiving two years ago next to the turkey. My aunt Carol who never compliments anything said “these are phenomenal” and got seconds. Still riding that high.

Weeknight dinners: Tuesday with grocery store rotisserie chicken and whatever vegetable I remembered to buy. Makes boring dinner feel less boring.

Brunch spread: Had friends over for brunch, made these with scrambled eggs and bacon. Sarah asked if I was feeling okay because I never cook that much. Rude but fair.

Bowls: Meal prep bowls with rice and chicken and these on top. My lunch for three days straight sometimes.

Salads: Let them cool, throw on top of salad with cranberries and goat cheese. Very Pinterest. Very good.

Other stuff: Bacon crumbles on top are insane. Pomegranate seeds make them pretty for Instagram. Tahini drizzle if you’re feeling Middle Eastern. Greek yogurt blob if you’re trying to be healthy.

Made these last night because it’s October and I wanted my house to smell like fall. Ate half the pan before my family even sat down for dinner. Had to make another batch today because my daughter was mad there weren’t enough leftovers for her lunch. These potatoes have completely replaced every other way I’ve ever cooked sweet potatoes and I’m fine with it.

How to Store Your Maple Glazed Roasted Sweet Potatoes

Room temperature: Two hour max then fridge them. Food safety rules, don’t be a hero.

Refrigerator: Tupperware or whatever container, 5 days. They get softer but still taste fine.

Freezer: Tried it once. They’re watery and mushy when you defrost them. Just don’t.

Reheating instructions:

• Oven: Only good way. Spread on a pan, 375°F, 8-10 minutes. They crisp back up mostly.
• Stovetop: Little oil in a pan, medium heat, toss them around for 5-7 minutes. Works okay.
• Microwave: They’ll be warm and soft and you’ll wish you used the oven. But if you’re running late, do 30 second bursts.

Allergy Information

Common allergens: Pretty safe if you use oil not butter:

• Gluten-free ✓
• Dairy-free (oil not butter) ✓
• Egg-free ✓
• Nut-free (skip the pecans) ✓
• Soy-free ✓

Allergen-friendly substitutions:

• Nut allergy: Leave off pecans or do pumpkin seeds instead.
• Dairy-free: Olive oil, not butter. Easy.
• Low-FODMAP: Sweet potatoes are usually fine in normal amounts. Don’t add garlic if you try the savory version.

Questions I Get Asked A Lot

My sweet potatoes turned out mushy, not crispy. What happened?

Too close together on the pan. They steamed instead of roasted. Also maybe check if your oven’s actually getting to 425°F – my old apartment oven said 425 but was actually like 375. Got an oven thermometer and my life changed.

Should I peel the sweet potatoes or leave the skin on?

Whatever you want. I don’t because it’s extra work and they’re fine with skins. My mom peels hers because she likes them smooth. Both ways work. You do you.

Why do I need to add apple cider vinegar at the end?

You don’t HAVE to but it makes them taste way better. Brightens everything up, balances the sweet, makes them more interesting. You can’t taste vinegar, just better potatoes. My picky eater husband noticed when I forgot it once.

How do I know when they’re done roasting?

Brown crispy edges, they look kinda shriveled and wrinkly, fork slides through the biggest piece easy. That’s when all the sugar’s caramelized and they’re perfect. Mine usually take about 30 minutes total.

💬 Tried this recipe? Leave a comment and rating below! Tell me if your family demolished them like mine does. Did you add anything different?