Sweet Potato Recipe

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). Wash and scrub the sweet potatoes. Peel them if you prefer, or leave skins on for texture. Cut each potato into 1/2-inch–thick rounds or 3/4-inch cubes for even roasting.

Season and arrange

Toss the cut sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl until evenly coated. Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, spacing them so pieces are not crowded (use two sheets if necessary).

Roast

Roast in the preheated oven for 20 minutes, then flip the pieces and roast an additional 10–15 minutes, until edges are caramelized and interior is tender when pierced with a fork (total 30–35 minutes depending on size).

Make the glaze

While the potatoes roast, combine 3 tablespoons maple syrup, 2 tablespoons unsalted butter, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon apple cider vinegar, and 1 teaspoon salt in a small saucepan over medium-low heat. Warm, stirring frequently, until the butter melts and the mixture is glossy and slightly thickened, about 3–4 minutes. Do not boil vigorously.

Toss with glaze

When the sweet potatoes are tender and golden from roasting, transfer them to a large bowl. Pour the warm maple-cinnamon glaze over the roasted potatoes and gently toss to coat each piece evenly. Return to the hot baking sheet and place in the oven for 3–5 minutes more to set the glaze and intensify caramelization.

Toast pecans (if not pre-toasted)

If your pecans are not toasted, place them in a dry skillet over medium heat and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove immediately to stop cooking.

Remove the baking sheet from the oven. Transfer glazed sweet potatoes to a serving platter. Sprinkle the toasted pecans and 2 tablespoons chopped fresh parsley evenly over the potatoes. Finish with a light pinch of flaky sea salt to taste. Serve warm.