Maple Balsamic Roasted Sweet Potatoes with Pecans

Maple balsamic roasted sweet potato rounds topped with chopped pecans beside a bottle of Olive & Vyne Scallion Infused Olive Oil.
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Sweet potatoes are naturally suited to warm, comforting flavors, but this recipe gives the familiar favorite a savory Olive & Vyne twist. Rich Maple Balsamic enhances their natural sweetness, while Scallion Infused Olive Oil adds a subtle savory note that keeps the dish beautifully balanced.

The sweet potatoes begin in a skillet, where their broad, flat surfaces develop lightly caramelized edges. Maple Balsamic is then added before the skillet goes into the oven, creating a glossy glaze as the potatoes finish roasting. Chopped pecans provide the final touch of texture and nutty flavor.

Simple enough for an everyday meal yet special enough for Thanksgiving or Christmas dinner, these roasted sweet potatoes pair beautifully with roasted meats, seasonal salads, and other holiday favorites. Slice them into even ½-inch rounds or half-moons for consistent cooking and plenty of surface area for browning.

With caramelized sweet potatoes, savory Scallion Oil, rich Maple Balsamic, and crunchy pecans in every bite, this easy side dish may just earn a permanent place on your holiday table.

Maple Balsamic Roasted Sweet Potatoes with Pecans

Olive and Vyne
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Caramelized sweet potatoes meet rich Maple Balsamic, savory Scallion Oil, and crunchy pecans in this simple skillet-to-oven side dish. It’s an easy addition to fall dinners, Thanksgiving menus, and holiday gatherings.

A platter of sliced sweet poatoes roasted with maple balsamic vinegar and topped with pecan pieces.
Category Side Dish
Servings 4
Prep Time 10 minutes
Cook Time 12 minutes
Calories 0
Total Time 22 minutes
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Ingredients

  • 1 pound medium sweet potatoes

  • 2 tsp unsalted butter

  • 2 tsp Scallion Olive Oil
    SCALLION Infused Olive Oil - FLAVOR OF THE MONTH - $ 24.00

  • 3/4 tsp salt

  • 1/2 tsp black pepper

  • 4 TBSP Maple Balsamic
    MAPLE Balsamic Vinegar - $ 22.00

  • 1/4 cup chopped pecans

Directions

  1. Preheat the oven to 375°F.

  2. Peel the sweet potatoes and cut into approximately ½-inch-thick rounds or half-moons.

  3. Melt the butter with the Scallion Oil in a large oven-safe skillet over medium-high heat.

  4. Add the sweet potatoes and season with the salt and pepper. Cook for 3–4 minutes, turning occasionally, until lightly browned on both sides.

  5. Remove the skillet from the heat. Add the Maple Balsamic and gently shake or stir the sweet potatoes until evenly coated.

  6. Transfer the skillet to the oven and roast for 6–8 minutes, or until the sweet potatoes are fork-tender but still hold their shape.

  7. Arrange the sweet potatoes on a serving platter, spoon any remaining glaze from the skillet over the top, and finish with the chopped pecans. Serve warm.

Recipe Notes

  1. Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.
  2. Cooking time may vary slightly depending on the thickness of the pieces. Check them with a fork and avoid roasting until overly soft.
  3. If your skillet is not oven-safe, transfer the glazed sweet potatoes to a baking dish before roasting.
  4. For deeper flavor and extra crunch, lightly toast the pecans before serving.
  5. Arrange the sweet potatoes in a single layer while browning; work in batches if your skillet is crowded.
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