Cozy, caramelized, and kissed with real maple, these Maple Glazed Sweet Potatoes with Toasted Walnuts are the side dish that makes any table feel special. The edges turn golden and sticky while the centers stay tender, and the crunchy walnuts add just the right contrast. Simple enough for a weeknight, worthy of a holiday spread.
Why You’ll Love This Maple Glazed Sweet Potatoes with Toasted Walnuts
- Big flavor, minimal effort – ready in about 35 minutes.
- Caramelized edges with a glossy maple finish that never tastes cloying.
- Toasted walnuts bring irresistible crunch and warmth.
- Easy to make dairy-free, vegan, or nut-free.
- Perfect for holidays yet unfussy for everyday dinners.
Maple Glazed Sweet Potatoes with Toasted Walnuts Ingredients & Substitutions
- Sweet potatoes: 2.5 to 3 lb, peeled and cut into 1-inch cubes. Garnet or Jewel varieties roast beautifully. Keep pieces uniform for even cooking.
- Pure maple syrup: 1/3 cup. Grade A amber is lovely for balanced flavor. Honey works, but the flavor will be different.
- Butter or olive oil: 2 tbsp melted unsalted butter for richness, or extra virgin olive oil for dairy-free and vegan.
- Ground cinnamon: 1 tsp. Swap with pumpkin spice or add 1/4 tsp ground ginger for warmth.
- Fine sea salt and black pepper: 1/2 tsp salt, 1/4 tsp pepper, plus more to taste.
- Cayenne or smoked paprika: a pinch for gentle heat and depth, optional.
- Apple cider vinegar or lemon juice: 1 tsp to balance the sweetness.
- Walnuts: 1/2 cup, roughly chopped. Pecans are a great swap. For nut-free, use roasted pepitas or sunflower seeds.
- Orange zest and fresh thyme: optional finish for brightness and aroma.
- Neutral oil for the pan: 1 tsp if not using parchment, to encourage browning.
Step-by-Step Instructions to Make Maple Glazed Sweet Potatoes with Toasted Walnuts
Preheat and prep the pan
Preheat the oven to 425°F. Place a rimmed sheet pan inside to heat for 5 minutes. A hot pan helps caramelize the potatoes. Lightly oil the pan if not using parchment.
Toast the walnuts
In a dry skillet over medium heat, toast walnuts for 3 to 4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool so they stay crisp.
Mix the maple glaze
In a large bowl, whisk maple syrup, melted butter or olive oil, cinnamon, salt, pepper, cayenne if using, and apple cider vinegar until glossy and emulsified.
Toss the potatoes
Add the cubed sweet potatoes to the bowl and toss to coat. Reserve 2 tbsp glaze in the bowl for finishing.
Roast to caramelize
Carefully remove the hot sheet pan, spread potatoes in a single layer with space between pieces, and roast for 15 minutes. Flip with a spatula, brush with some reserved glaze, and roast 10 to 15 minutes more until tender with deep caramelized spots.
Finish with walnuts and zest
Return potatoes to the bowl with remaining glaze, add toasted walnuts, and toss gently. Grate in a little orange zest and sprinkle thyme if using. Taste and adjust salt.
Serve
Transfer to a warm platter, add a pinch of flaky salt for contrast, and serve hot while the edges are glossy and the walnuts are crisp.
Tips for Success
- Cut evenly so everything roasts at the same pace.
- Preheat the sheet pan to jump-start caramelization.
- Do not crowd the pan – use two pans if needed for great browning.
- Balance the sweet with a splash of acid like cider vinegar or lemon.
- Add nuts at the end so they stay toasty and crunchy.
Variations of Maple Glazed Sweet Potatoes with Toasted Walnuts
- Spicy maple: Add 1 to 2 tsp hot sauce or 1/2 tsp chipotle powder to the glaze.
- Savory herb: Swap cinnamon for 1 tsp chopped rosemary and add 2 minced garlic cloves.
- Miso maple: Whisk 1 tsp white miso into the glaze for umami depth.
- Citrus pop: Double the orange zest and finish with a squeeze of fresh orange juice.
- Cheesy finish: Add crumbled feta or goat cheese just before serving.
Serving Suggestions: What to Pair with Maple Glazed Sweet Potatoes
- Roast chicken, turkey, or glazed ham for a classic holiday plate.
- Seared pork tenderloin or salmon for a balanced weeknight dinner.
- Crisp Brussels sprouts or garlicky green beans for contrast.
- Wild rice pilaf or quinoa for a complete vegetarian meal.
- Top leftover potatoes with a fried egg for a cozy brunch.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container for up to 4 days. Keep walnuts separate if you want maximum crunch.
- Freeze: Spread on a tray to freeze, then bag for up to 2 months. Thaw overnight in the fridge.
- Reheat oven: 400°F on a sheet pan for 8 to 10 minutes until hot and re-crisped. Add fresh toasted nuts if needed.
- Reheat skillet or air fryer: Medium heat for 5 to 7 minutes, or 375°F in the air fryer for 5 to 6 minutes.
- Microwave: 1 to 2 minutes for speed, then finish in a hot skillet for texture.
Memories Made Around the Table
Every year, these maple-glossed sweet potatoes found their way to my family’s holiday buffet, nestled between the turkey and a big bowl of greens. The first scoop always disappeared to the cousin who loves anything with crunch, proof that a simple side can make people smile.
FAQs
Can I make this recipe vegan?
Yes. Use olive oil instead of butter and the recipe is naturally vegan.
Do I have to peel the sweet potatoes?
No. The skin is edible and adds texture. Scrub well and leave it on if you like a rustic finish.
Can I make this ahead?
Roast up to 1 day ahead, cool, and refrigerate. Reheat at 400°F until hot, then add freshly toasted walnuts just before serving.
What can I use instead of walnuts?
Pecans are classic. For nut-free, try toasted pepitas or sunflower seeds for a similar crunch.
Final Thoughts
Sweet, savory, and perfectly caramelized, these Maple Glazed Sweet Potatoes with Toasted Walnuts bring warmth to any meal. Keep the steps simple, mind the space on the pan, and you will serve a side that everyone reaches for twice.
Maple Glazed Sweet Potatoes with Toasted Walnuts
Equipment
- 1 rimmed sheet pan preheated; line with parchment if desired
- 1 Large bowl
- 1 Skillet for toasting walnuts
- 1 Spatula for flipping
- 1 Whisk
- 1 Microplane or zester (optional)
Ingredients
Potatoes and glaze
- 3 lb sweet potatoes peeled and cut into 1-inch cubes (Garnet or Jewel)
- 0.33 cup pure maple syrup Grade A amber preferred
- 2 tbsp unsalted butter or olive oil melted; use olive oil for dairy-free/vegan
- 1 tsp ground cinnamon
- 0.5 tsp fine sea salt plus more to taste
- 0.25 tsp black pepper
- Pinch cayenne or smoked paprika optional
- 1 tsp apple cider vinegar or lemon juice
Finish
- 0.5 cup walnuts roughly chopped
- 1 tsp orange zest optional, to finish
- 1 tsp fresh thyme leaves optional, to finish
- Flaky sea salt for serving
For the pan
- 1 tsp neutral oil if not using parchment
Instructions
Preheat and prep the pan
- Preheat the oven to 425°F. Place a rimmed sheet pan inside to heat for 5 minutes to jump-start caramelization. Lightly oil the pan if not using parchment.
Toast the walnuts
- In a dry skillet over medium heat, toast walnuts for 3 to 4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
Mix the maple glaze
- In a large bowl, whisk maple syrup, melted butter or olive oil, cinnamon, salt, pepper, cayenne if using, and apple cider vinegar until glossy and emulsified.
Toss the potatoes
- Add the cubed sweet potatoes to the bowl and toss to coat. Reserve 2 tablespoons of the glaze in the bowl for finishing.
Roast to caramelize
- Carefully remove the hot sheet pan, spread potatoes in a single layer with space between pieces, and roast for 15 minutes. Flip with a spatula, brush with some reserved glaze, and roast 10 to 15 minutes more until tender with deep caramelized spots.
Finish with walnuts and zest
- Return potatoes to the bowl with the remaining glaze, add toasted walnuts, and toss gently. Grate in a little orange zest and sprinkle thyme if using. Taste and adjust salt.
Serve
- Transfer to a warm platter, add a pinch of flaky salt for contrast, and serve hot while the edges are glossy and the walnuts are crisp.