This recipe for Maple Garlic Butter Sweet Potatoes has been a fall staple at my table for years. I first developed it during an afternoon of testing side dishes for a small Thanksgiving gathering; I wanted something that felt festive, looked beautiful on a platter, and paired easily with roasted meats. The first time I served these, the buttery maple glaze browned into caramelized edges that made everyone ask what I had done differently. It quickly replaced the usual roasted carrots on our holiday spread.

The combination of sweet, earthy sweet potatoes with savory garlic and real maple syrup hits a balance that feels both indulgent and comforting. Texture is key here: tender centers, golden edges, and a crunchy pecan finish. I often slice the rounds a touch thicker when I know guests love a substantial bite, or a little thinner when I want greater caramelization. Each variation tastes like home, and the warm aroma of maple and garlic roasting in the oven always brings people into the kitchen.

Ingredients

• Sweet Potatoes: 2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds. Choose firm sweet potatoes with smooth skin; Garnet or Beauregard varieties roast well and hold their shape.
• Maple Garlic Glaze: 4 tablespoons unsalted butter, melted; 2 tablespoons pure maple syrup; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper. Use real maple syrup for depth of flavor; avoid imitation pancakes syrups for best caramelization.
• Toppings: 1/2 cup pecans, roughly chopped and toasted; 2 tablespoons fresh thyme or parsley, chopped (optional garnish). Toasting pecans intensifies their nuttiness and adds satisfying crunch.

Instructions

Preheat and Prepare the Pan: Heat the oven to 425°F and line a large baking sheet with parchment paper. A hot oven jumpstarts caramelization; parchment prevents sticking and keeps cleanup simple. Position a rack in the center of the oven for the most even heat. Whisk the Glaze: In a small mixing bowl, whisk together the melted butter, maple syrup, minced garlic, salt, and pepper until emulsified. The small amount of fat in the butter helps the maple syrup adhere and promotes golden edges during roasting. Coat the Sweet Potato Rounds: Add the sweet potato rounds to a large bowl, pour the glaze over them, and toss until every slice is thoroughly coated. Arrange the slices in a single layer on the prepared baking sheet with space between each piece so hot air circulates and edges crisp. Roast and Flip: Roast for 25-30 minutes, flipping the rounds carefully halfway through. Look for tender centers when pierced with a fork and caramelized, golden-brown edges. If you notice any slices sticking, use a thin spatula to release them gently. Add Pecans and Finish: During the last 5 minutes of roasting, sprinkle the toasted pecans over the sweet potatoes to warm them through but not burn. This timing preserves their crunch and toasty flavor. Plate and Garnish: Transfer the rounds to a serving platter, arranging them in slightly overlapping rows. Sprinkle with fresh thyme or parsley if desired and serve immediately while warm to enjoy the contrast between tender potato and crunchy pecan.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3-4 days. For best texture, separate stacked layers with parchment and reheat in a 350°F oven on a rimmed baking sheet to crisp the edges; microwave makes them soft. To freeze, arrange a single layer on a tray, flash-freeze for 1 hour, then transfer to a resealable freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a 375°F oven until warmed through.

Ingredient Substitutions

If you prefer a dairy-free version, swap the butter for 4 tablespoons of neutral oil or a vegan butter substitute; note that flavor shifts slightly without dairy. For a less sweet finish, reduce maple syrup to 1 tablespoon and add a splash of apple cider vinegar to balance. Walnuts or chopped almonds can replace pecans, but toasting them first is still important for peak flavor. Fresh rosemary works as an alternative herb to thyme for a woodsy note.

Serving Suggestions

Serve these rounds alongside roast turkey, pork tenderloin, or oven-roasted chicken. They make a festive addition to holiday plates and sit beautifully on a buffet. For a vegetarian dinner, pair with a grain salad or roasted Brussels sprouts. Garnish with extra toasted pecans and a sprinkle of flaky sea salt to highlight the caramelized edges.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon and a dash of allspice to the glaze for cozy warmth. For spring or summer, swap pecans for toasted pepitas and finish with lemon zest for brightness. Around the holidays, fold in a tablespoon of bourbon to the glaze for depth, or scatter pomegranate seeds on top for color and a pop of acidity.

Meal Prep Tips

Slice sweet potatoes and store in cold water in the fridge for up to 24 hours to prevent browning if prepping ahead. Make the glaze and toast the pecans the day before; store separately and combine just before roasting. For portion-controlled meals, arrange rounds into individual foil pans and reheat in the oven. This dish reheats well and keeps its character, making it ideal for busy weeknight dinners or prepared holiday sides.

Success Stories

I once brought these to a friendsgiving where the host had so few dishes left that I set my platter out as the centerpiece; everyone loved the maple-garlic balance so much that several people asked to take leftovers home. Another time, a cousin who usually avoids nuts asked for an extra helping — then came back later to report that the toasted pecans were the surprising highlight. These moments remind me food is about connection as much as flavor.

Whether you make these for a weekday meal or a holiday feast, they are simple, elegant, and reliably delicious. The balance of sweet and savory plus the textural contrast of crunchy pecans makes this an autumn favorite that will earn a regular spot on your menu. Enjoy sharing it with family and friends.