This recipe for Maple-Roasted Sweet Potatoes couldn’t be any easier! On the table in 30 mins,  this is a healthy alternative to traditional candied yams, perfect for the holiday table!

roasted yams in a serving dish

A super simple side dish, this recipe for Roasted Yams or Sweet potatoes with Maple and  Pecans is vegan and gluten-free. It takes about 35 minutes from start to finish with only  5 minutes of actual hands-on time. I love how roasting yams caramelizes the edges and gives them such great flavor. This 3 ingredient recipe is such a snap to make: give it a whirl!

Roasted Sweet potato Ingredients

Maple Roasted Yams with Pecans- a simple vegan and gluten free side dish that can be made in 30 minutes |

How to Make Roasted Sweet potatoes

  1. Slice up the yams, coat with olive oil, salt and pepper, and place on a parchment-lined sheet pan, in a single layer.
  2. Bake for 20 minutes.
  3. Pull them out, toss in some pecans, drizzle with maple syrup, stir, then place back in the oven for 10 minutes until crispy around the edges.

It really couldn’t be any easier. The nice thing is you could make this for just 1 person or make it for 8 – it’s up to you. Plan on 3-4 ounces of yams per person and FYI, they do shrink up a bit in the oven.

Maple Roasted Yams with Pecans- a simple vegan and gluten free side dish that can be made in 30 minutes |

Enjoy the maple-roasted yams! So quick and easy. Oh! And I even like them for breakfast. 🙂



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Baked yams in a serving dish

Roasted Yams

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews


A very simple recipe for roasted yams with maple and pecans that is easy to make and takes 5 minutes of hands on time before going into the oven to bake.


  • 3 medium yams (1 pound), sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • salt
  • fresh cracked pepper
  • 23 tablespoons real maple syrup
  • 1/2 cup pecans


  1. Pre-heat oven to 425 F
  2. Slice yams into ¼-inch thin rounds.
  3. Toss with olive oil  just enough that all sides are coated. Season with salt and pepper, toss again,
  4. Lay them out on a parchment lined sheet pan, mostly in one layer. A little overlap is fine, but do not crowd too much.
  5. Bake 20 minutes.
  6. Mix the pecans with the maple syrup with a pinch of salt and pepper and set aside.
  7. After 20 minutes, scatter with pecans/maple mix, gently mix all and then return to the oven for 10 more minutes, or until edges begin to caramelize and yams are tender.
  8. Place on a platter or baking dish, cover loosely with foil and keep warm until serving.


Roasted yams will keep up to 4 days in the fridge and can be reheated.


  • Serving Size: 1 cup
  • Calories: 329
  • Sugar: 7.3 g
  • Sodium: 305.5 mg
  • Fat: 13.6 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 50.8 g
  • Fiber: 7.6 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Maple Roasted Yams with Pecans- and easy VEGAN and Gluten-free side dish that requires 5 minutes of prep before it goes into the oven to bake! |

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  1. For years I have followed your website and have made several wonderful dishes. I decided to try this spectacular yam dish for Thanksgiving and WOW, it is beyond delicious and so easy to make. One taste and I was smitten! I had to write and thank you. Grateful for all the goodness you bring to so many!

  2. Another winner! I roasted the yams with some delicata squash and other root veggies I received in my CSA box for Thanksgiving dinner. The result was so delicious that we ate the veggies before, during, and after the meal! I made it again the following week to augment my meet buddha bowl and again, it was a standout addition.

    Many thanks again for your efforts to keep us all well fed!

  3. Wonderful recipe! Made it for Thanksgiving and added the dash of Chipotle which gave it a nice twist. Highly recommend!

  4. Best addition to the table! So simple and so delicious. This was also good with a touch of roasted Chipotle powder I had on hand.

  5. We had two monster yams delivered yesterday with three large beets, a bag of radish and carrots. So I chopped them up coated with EVOO, sprinkled sea salt & fresh cracked pepper adding the carrots, then radish. Almonds added with maple. It is smelling lovely! Tastes even better and satisfies very well!

  6. Simple to make. Lovely in the presentation. Delicious to eat. We enjoy these hot or room temperature. And we have been known to eat the leftovers lightly heated the next day for breakfast with dollop of really good ricotta cheese alongside. Thanks!

  7. This was my first year growing yams. When they came in I of course came to your website first to see what I was going to do with them. This is a simple recipe that makes a great dish. Maple syrup and pecans work well with the yams. Sweet and crispy.

    1. thanks Terry! Glad you enjoyed it! You are quite the prolific gardener….what do you have left this season?

      1. Hi Sylvia,
        We had a fairly good year on the southern coast of Maine. I’m in the middle of a 2 week vacation. Using the time to harvest and store some crops. Winter squash and sweet potatoes should all be cured shortly and ready for storage. I still have daikon radishes, cabbage, and some parsnips in the ground. We haven’t had a frost yet so they can wait a little bit longer.
        I have two grape vines, Worden and Viola variety, that gave me 50 lbs of grapes this season. I’ve made jelly and some jam. I also boiled a gallon of juice down to a quart of grape molasses. I used it when I baked some salmon. I know Washington State is a great wine producing state. Perhaps you have a couple of suggestions on what else I could cook with my grape molasses. I hope your having a good harvest season. It is one of my favorite times of the year.

        1. Oh my goodness, Grape Molasses! What a great idea! Sounds divine and especially on salmon. Glad you are having a good year and enjoying your time in the garden.


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