STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 400°F (200°C). This high temperature ensures that the sweet potatoes will roast properly, developing a tender interior and a crisp, caramelized exterior.

STEP 2: PREPARE THE SWEET POTATOES

Peel the sweet potatoes and cut them into bite-sized cubes, about 1-inch in size. The uniformity in size helps them cook evenly. If you prefer a more rustic look, you can leave the skin on, but peeling them creates a smoother texture when roasted.

Place the cubed sweet potatoes in a large bowl and drizzle with olive oil. Toss them to ensure they are evenly coated with the oil, which will help the potatoes roast evenly and take on a beautiful golden color. Season with salt, pepper, and cinnamon. The cinnamon adds warmth and depth, making the dish feel like a cozy, fall-inspired treat.

STEP 3: ROAST THE SWEET POTATOES

Spread the sweet potatoes out on a baking sheet in a single layer. Be sure to leave space between each piece so they can roast evenly and get a nice caramelization. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, turning them halfway through the cooking time. Keep an eye on them toward the end to ensure they don’t overcook.

The sweet potatoes are done when they are golden brown and fork-tender. You can test their doneness by inserting a fork or knife into a piece of potato; it should go in easily.

STEP 4: TOAST THE PECANS

While the sweet potatoes are roasting, you can prepare the pecans. If you’re using raw pecans, place them on a separate baking sheet and toast them in the oven for about 8-10 minutes, or until they become fragrant and lightly browned. Be sure to stir them once or twice to ensure they don’t burn. If you’re using pre-toasted pecans, you can skip this step and add them directly to the sweet potatoes after roasting.

Toasting the pecans enhances their flavor, making them nutty and aromatic, which complements the sweetness of the roasted sweet potatoes.

STEP 5: COMBINE THE SWEET POTATOES AND PECANS

Once the sweet potatoes are roasted and golden, remove them from the oven and transfer them to a large serving bowl. Add the toasted pecans to the bowl and gently toss the sweet potatoes and nuts together. If you like, drizzle with maple syrup for an extra layer of sweetness. You can also sprinkle with additional cinnamon or a touch of cayenne pepper if you want a little heat.

For a fresh, herby touch, consider adding a handful of chopped parsley, thyme, or rosemary. The fresh herbs provide an aromatic contrast to the sweet and nutty flavors.

STEP 6: SERVE AND ENJOY

Serve the Roasted Sweet Potatoes with Pecans warm, as a side dish to your favorite main course. This dish pairs wonderfully with roasted chicken, turkey, pork tenderloin, or even a vegetarian main dish. It’s also delicious served alongside grains like quinoa or rice.