Easy Maple Roasted Sweet Potatoes with Pecans

5 from 1 vote

Easy maple roasted sweet potatoes with pecans is a delicious oven-baked vegan sweet potato casserole recipe made without added oil or butter.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 158kcal

Preheat the oven to 425 F. (220 C.).
Peel and cube the sweet potatoes into bite-sized pieces. Add them to a 10 x 7 glass baking or casserole dish.
Combine the maple syrup, coconut milk, orange juice, ginger, cloves, cinnamon, and salt in a small bowl. Add the mixture to the sweet potatoes. Mix well.
Sprinkle orange zest and chopped pecans over the top.
Bake, covered, for 40 minutes or until the sweet potatoes are fork tender. Uncover the last 5 minutes to toast the pecans.

Use oat or almond milk with a few drops of coconut or vanilla extract as a substitute for coconut milk.
Pecan pieces are a less expensive option. Chop them a little if the pieces are large. Substitute with chopped walnuts, hazelnuts, almonds, or pistachios.
Although they are not the same plant, yams can be used as a substitute for sweet potatoes.
I don't recommend par-boiling sweet potatoes before roasting. The sweet potatoes won't caramelize and crisp to golden brown along the edges.
A glass baking dish, large enough to add the sweet potatoes in a single layer, works best for this recipe. A baking sheet won't have enough depth for the sauce.
Store leftover roasted sweet potatoes in an airtight container. Keep them in the refrigerator for 3-4 days. Reheat in the oven. Cover them when reheating so they don't get too brown.