Walnut Maple Roasted Sweet Potatoes

You ever want a side dish that tastes like Thanksgiving crashed a maple syrup festival? That’s exactly what I get when I make Walnut Maple Roasted Sweet Potatoes. I first tossed these together on a whim when I wanted something cozy but not fussy, and now my oven practically demands I make them every week. Want the recipe and some pro tips so you don’t burn the house down? Good — I’ve got you.

I usually pair these with a simple protein or toss them into a bowl with greens; they make weeknight dinners feel fancy without the effort. If you like the idea of pairing roasted sweet potatoes with something heartier, check out my favorite pairing: maple Dijon chicken roasted sweet potato bowl. FYI, that combo slaps. 🙂

Why You’ll Love This Recipe

• Sweet and savory balance — The maple syrup and cinnamon highlight the sweet potatoes while walnuts and thyme add depth.
• Fast and forgiving — You can prep in 10 minutes and the oven does the heavy lifting.
• Textural contrast — You get soft, caramelized centers and crunchy, caramel-tipped walnut bits.
• Versatile — Serve as a side, add to salads, or top with feta for a slightly tangy finish.
• Family-friendly — Kids often ask for seconds. Adults do too, but I don’t judge.

Ingredients You’ll Need

• 3 medium sweet potatoes
• ⅓ cup melted unsalted butter
• 1.5 teaspoons cinnamon (divided)
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup maple syrup + 2 tablespoons
• ⅓ cup chopped walnuts
• 1 teaspoon thyme

Grab those ingredients and let’s get cozy.

How to Make (Step-by-Step)

STEP 1 — Prepare the Sweet Potatoes

Clean and cut the sweet potatoes into ½-inch thick rounds. I leave the skin on for texture, but peel them if you prefer smooth slices. Preheat your oven to 200°C (400°F). I like this thickness because the edges crisp while the centers soften.

STEP 2 — Season the Sweet Potatoes

In a mixing bowl, combine the sweet potato slices with melted butter, 1 teaspoon of cinnamon, salt, and pepper. Mix thoroughly so each slice gets a shiny coat. If you’re feeling lazy, toss everything into a ziplock bag, seal it, and shake until coated.

STEP 3 — Arrange for Roasting

Lay the seasoned sweet potato slices in a single layer on a baking tray. Leave space between slices to avoid steaming. Overcrowding ruins crisp edges; trust me, I learned that the hard way. Bake in the preheated oven for 25–30 minutes, checking for fork tenderness near the end.

STEP 4 — Prepare the Topping

While the sweet potatoes roast, mix ⅓ cup maple syrup, chopped walnuts, the remaining ½ teaspoon of cinnamon, and thyme in a bowl. This mixture will give you that gloriously sticky, nutty topping that makes people stand up and notice.

STEP 5 — Add the Topping

Pull the tray from the oven and spoon about 1 teaspoon of the walnut-maple mixture onto each sweet potato slice. Return the tray to the oven and bake 8–10 more minutes, or until the topping caramelizes and edges go golden. The smell will make your neighbors jealous.

STEP 6 — Serve and Enjoy

Let the sweet potatoes cool slightly. Serve as is, or for a tangy contrast, sprinkle crumbled feta over the top. I prefer feta because it cuts through the sweetness, but goat cheese works too if you’re feeling bougie.

Pro Tips for the Best Results

• Cut evenly — Even slices roast uniformly. Use a mandoline if you want perfect rounds.
• Don’t crowd the pan — Give each slice room; you want browning, not steaming.
• Toast the walnuts first — Toasting for 5 minutes in a dry pan deepens the flavor. I almost always do this.
• Use real maple syrup — It makes a noticeable difference. Artificial syrups just taste fake.
• Check early — Ovens differ. Check tenderness at 20 minutes if you want to avoid overcooking.
• Make ahead — Roast potatoes ahead and add warm maple-walnut topping before serving to keep textures optimal.

Fun Variations & Topping Ideas

Variations:

• Spiced: Add a pinch of smoked paprika or cayenne for a warm kick.
• Herbed: Swap thyme for rosemary for a piney aroma.
• Savory twist: Reduce maple syrup to 2 tablespoons and add 1 tablespoon soy sauce for umami.

Toppings:

• Crumble feta — For tang contrasted against the sweet glaze.
• Pomegranate seeds — For color and a tart pop.
• Fresh parsley or cilantro — To brighten the dish.
• Toasted coconut flakes — For a tropical hint.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days. The topping softens over time but the flavor improves.
• Reheat in the oven at 175°C (350°F) for 8–10 minutes to re-crisp edges. Avoid microwaving if you want texture; the microwave makes them soggy.
• If you roasted ahead, store potatoes and topping separately. Rewarm potatoes and spoon hot topping on just before serving.

Leftover Ideas

• Sweet potato hash: Chop leftovers and fry with onions and bell peppers. Add a fried egg on top.
• Salad boost: Toss warm slices into a bed of arugula, drizzle extra maple, and crumble goat cheese.
• Grain bowl: Add to quinoa or farro with roasted chicken and a lemony dressing.
• Taco filling: Use as a vegetarian taco base with black beans, avocado, and lime.

Frequently Asked Questions (FAQ)

How do I pick the best sweet potatoes?

Pick firm sweet potatoes without soft spots or excessive blemishes. Look for even thickness, which helps when slicing.

Can I use honey instead of maple syrup?

Yes, but maple brings a deeper, woodsy flavor. Honey works in a pinch, but IMO maple yields a better final taste.

Are walnuts necessary?

Walnuts add crunchy contrast and a bitter edge that complements the sweet potatoes. Pecans work well if you prefer a sweeter nut.

Can I make this gluten-free and vegan?

Yes. The recipe already qualifies as gluten-free. For a vegan version, replace butter with coconut oil or vegan butter.

What if my topping burns?

If the topping darkens too quickly, tent the tray with foil and finish baking at a slightly lower temperature. You still get caramelization without charring.

Conclusion

This Walnut Maple Roasted Sweet Potatoes recipe delivers that magical combo of sweet, salty, crisp, and crunchy with minimal fuss. I love how flexible it feels: serve it as a simple side or use leftovers to level up salads and bowls. Try it once and you’ll understand why I make this at least once a week — it’s fast, forgiving, and reliably delicious.

For another take on maple and cinnamon with roasted sweet potatoes, check out Cinnamon Maple Roasted Sweet Potatoes – The flavours of kitchen for inspiration and variations.

If you make this, leave a comment and rating — I read every one and will happily argue that walnuts are superior to pecans (in this dish, anyway). Happy roasting!