🍠 Maple-Roasted Sweet Potatoes with Blue Cheese & Candied Pecans

Ingredients:

3 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
3 tbsp pure maple syrup
½ tsp ground cinnamon (optional)
½ tsp salt
¼ tsp black pepper

For the Candied Pecans:

1 cup pecan halves
2 tbsp maple syrup (or brown sugar)
1 tbsp butter
Pinch of salt

For Topping:

½ cup crumbled blue cheese (such as Gorgonzola or Roquefort)
1 tbsp fresh thyme leaves (or parsley)

Instructions:

1. Roast the Sweet Potatoes

Preheat oven to 400°F (200°C).
Place cubed sweet potatoes in a large bowl. Toss with olive oil, maple syrup, salt, pepper, and cinnamon (if using).
Spread evenly on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until caramelized and tender.

2. Make the Candied Pecans

In a skillet over medium heat, melt the butter.
Add pecans, maple syrup (or brown sugar), and a pinch of salt.
Stir continuously for 3–4 minutes until the pecans are glazed.
Transfer to parchment paper to cool.

3. Assemble the Dish

Place roasted sweet potatoes on a serving platter.
Sprinkle with candied pecans and crumbled blue cheese.
Garnish with fresh thyme or parsley.
Serve warm as a side dish or light vegetarian main.

❓ Q&A Section

Q: Can I make this dish ahead of time?
A: Yes! Roast the sweet potatoes and candy the pecans in advance. Store separately. Reheat potatoes before serving and add toppings just before serving.

Q: What if I don’t like blue cheese?
A: You can substitute with feta, goat cheese, or even shaved parmesan for a milder flavor.

Q: Can I make it vegan?
A: Yes—skip the butter in the pecans and use coconut oil instead. Replace blue cheese with a vegan cheese alternative.

Q: How do I prevent the pecans from sticking together?
A: Spread them out on parchment paper immediately after caramelizing and let them cool completely.

Q: What pairs well with this dish?
A: It goes beautifully with roasted chicken, turkey, or steak. It’s also a festive side for Thanksgiving or holiday dinners.