Maple Roasted Sweet Potatoes with Walnuts and Thyme
Maple Roasted Sweet Potatoes with Walnuts and Thyme are a simple, sweet-savory side that comes together in one baking sheet, balancing sweet maple, toasty walnuts, and earthy thyme.
Ingredients
Main Ingredients
- 3 medium sweet potatoes Clean and cut into ½-inch thick rounds (skin on or off).
- ⅓ cup melted unsalted butter
- 1 teaspoon cinnamon Use for seasoning as well as in the topping.
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup maple syrup Plus an additional 2 tablespoons for the topping.
- ⅓ cup chopped walnuts Can substitute with pecans or almonds.
- 1 teaspoon fresh thyme leaves
Maple-Walnut Topping
- ½ teaspoon cinnamon Used in the topping mixture.
Instructions
Preparation
- Clean and cut the sweet potatoes into ½-inch thick rounds. You can leave the skin on or peel it, depending on your preference.
- Preheat your oven to 200°C (400°F).
- In a large bowl (or ziplock bag), toss the sweet potato slices with the melted butter, 1 teaspoon of cinnamon, salt, and pepper until evenly coated.
Roasting
- Arrange the sweet potato slices in a single layer on a baking tray, leaving a little space between each slice. Bake for 25-30 minutes, or until tender.
- In a small bowl, combine the maple syrup, chopped walnuts, ½ teaspoon cinnamon, and fresh thyme to make the topping.
- Remove the tray from the oven. Top each sweet potato slice with about 1 teaspoon of the maple-walnut mixture. Return the tray to the oven and bake for an additional 8-10 minutes, or until the walnuts are toasted and the topping is caramelized.
Serving
- Serve the maple roasted sweet potatoes warm from the oven, or sprinkle some crumbled feta on top for an extra layer of flavor.
Notes
Cut slices evenly so they cook at the same rate. Do not crowd the pan; give each slice space to roast. Add the maple-walnut topping near the end to avoid burning the sugar. Use fresh thyme leaves for best flavor.