Maple-Roasted Sweet Potatoes with Pecan Crumble

American Cuisine

Allergens: Tree Nuts (Pecans) | Gluten-Free | Dairy-Free | Egg-Free
Cuisine: North American (USA)
Follow on Instagram: @simplycookingx

A modern, lighter take on classic American holiday sides, this dish leans on roasting to intensify sweetness, then finishes with a toasty pecan-oat crumble for contrast. It delivers the beloved cozy flavors of the season—maple, cinnamon, orange zest—without heavy cream or marshmallows. Balanced, bright, and built for sharing.

Ingredients (Serves 6)

Sweet Potatoes

1 kg sweet potatoes, peeled & 2–3 cm cubes
2 tbsp olive oil
2 tbsp maple syrup (reduce or omit for lower sugar)
1 tsp ground cinnamon
½ tsp smoked paprika (optional)
½ tsp fine salt
Black pepper, to taste
Zest of ½ orange (to finish)

Pecan–Oat Crumble

½ cup pecans, roughly chopped
⅓ cup rolled oats (use certified GF)
1 tbsp maple syrup
1 tbsp olive oil (or melted coconut oil)
Pinch salt

Instructions

Roast the Potatoes
- Heat oven to 200°C / 400°F.
- Toss sweet potatoes with olive oil, maple, cinnamon, paprika, salt, and pepper.
- Spread on a lined tray; roast 25–30 minutes, tossing once, until tender and caramelized.
Make the Crumble
- In a bowl, mix pecans, oats, maple, oil, and a pinch of salt.
- Scatter on a separate small tray; bake 6–8 minutes until golden (watch closely).
Finish & Serve
- Transfer potatoes to a platter, sprinkle with orange zest, and shower with warm crumble. Serve immediately.

Kitchen Equipment

Large baking sheet (parchment-lined)
Small baking tray
Mixing bowls & spatula
Microplane/zester
Measuring cups & spoons

Dietary Substitutions & Allergen Swaps

Nut-Free: Replace pecans with pumpkin or sunflower seeds; keep oats.
Gluten-Free: Use certified GF oats (or swap with toasted quinoa flakes).
Dairy-Free: Written dairy-free; no changes needed.
Lower-Sugar: Halve or omit maple in potatoes; sweeten crumble with 1 tsp only.
Lower-Carb: Swap half the sweet potato with kabocha or cauliflower florets; season the same and roast.

Chef’s Tips

Maximize Caramelization: Don’t crowd the pan—space the cubes so they roast, not steam.
Texture Play: Keep crumble separate until serving so it stays crisp.
Citrus Lift: Orange zest at the end brightens the whole dish.

Wine Pairing

Try Chenin Blanc, Riesling (off-dry), or a light Pinot Noir. NA pairings: spiced rooibos iced tea, sparkling water with orange & cinnamon.

Nutrition Facts

Serving Size: ~200 g (1 generous scoop)
Servings Per Recipe: 6

Nutrient	Amount Per Serving
Calories	300 kcal
Total Fat	14 g
– Saturated Fat	2 g
Cholesterol	0 mg
Sodium	220 mg
Total Carbohydrate	43 g
– Dietary Fiber	6 g
– Total Sugars	12 g
– Added Sugars	7 g
Protein	4 g
Iron	1.3 mg (7%)
Potassium	450 mg (10%)

(Estimates; will vary by ingredients.)

Frequently Asked Questions

Q: Can I prep this ahead?
A: Roast the potatoes and toast the crumble separately up to 24 hours ahead. Reheat potatoes at 200°C / 400°F for 8–10 minutes and sprinkle on fresh-warmed crumble.

Q: Can I air-fry it?
A: Yes—air-fry potatoes at 190°C / 375°F for 18–22 minutes, shaking once. Toast crumble in a skillet until fragrant.

Q: What if I don’t have oats?
A: Use crushed GF crackers or extra nuts/seeds (if no allergies).

Q: How do I keep leftovers crisp?
A: Store crumble and potatoes separately; re-crisp crumble in a dry skillet.

Comforting, crunchy, and glowingly festive—add this Maple-Roasted Sweet Potatoes with Pecan Crumble to your holiday table and tag @simplycookingx with #GlobalChristmasSeries to share your sparkle!