Maple Pecan Sweet Potatoes

Make these delicious Maple Pecan Sweet Potatoes apart of your #ThanksgivingMeal! Recipe from #HeidiPowell #HealthyMeals Learn more at

Don’t you love it when a healthier version of your favorite fall dishes falls into your laptop? Even my hubby, Chris gives these a “thumbs up.” Are you ready for my totally, absolutely, wonderfully delicious Maple Pecan Sweet Potatoes? Trust me, I’m not overselling them either . . . they are THAT good. You may even find you’ll be saying “no, thank you” to the desserts with this dish on your table :).

Maple Pecan Sweet Potatoes
Serves 10

What you’ll need:

2 1/2 pounds sweet potatoes, cut into 1-inch cubes
2 oz. pecans, chopped
1/3 cup 100% pure maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
Juice of 1/2 lemon
Pepper to taste

How to make it:

1.  Preheat oven to 400 degrees F.
2.  Arrange sweet potatoes in a single layer in 9×13 inch glass dish.
3.  Combine maple syrup, butter, salt, pepper and lemon juice in a bowl, and pour over potatoes.
4.  Toss to coat and sprinkle pecans over top.
5.  Cover potatoes with foil bake 15 minutes.
6.  Uncover, stir and bake again, stirring every 15 minutes, until tender and starting to brown for 45-50 minutes longer.

What’s in it:

Each serving has 211 calories, 2.4g protein, 39.6g carbs, 5.4g fat, 5.4g fiber and 135mg sodium


  1. Paula - August 7, 2014

    I made these tonight with a whole roasted Turkey! Carb day! Who needs to wait until November for Thanksgiving? Delicious!

  2. Cevilla Troyer - December 21, 2013

    I cannot wait to make these ..

  3. Carmen - November 3, 2013

    This sounds so good! But what would I serve with it?

  4. Meghan - October 30, 2013

    I didn’t have maple syrup so I used honey 🙂

  5. Marti - October 28, 2013

    I somehow “lost” the pecans that I had just purchased the day before so I had to make it without them. However, even without the pecans these potatoes were great. The maple syrup really added to the flavor and the aroma. I will be making this many times!

  6. Jeffrey - October 25, 2013

    For someone who can’t cook, I MAY be able to make this!! So excited!!

  7. Heidi - October 24, 2013

    What can I use instead of any type of butter? Could I just omit the butter? We don’t use butter in anything because my Grandmother won’t eat it.

  8. Wendy - October 22, 2013

    This looks delicious! Totally off subject I just bought Chris’s book and am totally confused on how much and how many calories I should eat!! Help!!

  9. Amy - October 22, 2013

    I make this a few times during the winter months, except I use slightly less maple syrup, add whole cranberries and leave out the lemon. One of our family favourites 🙂

  10. JOanne - October 22, 2013

    Forgot to mention I am diabetic.

  11. JOanne - October 22, 2013

    My only concern is the amount of carbs. I always look for lower carb count. However, it does look absolutely delicious.

  12. Kathryn Kendrick - October 22, 2013

    This really sounds good and I think I will make it Sunday for lunch at moms.

  13. Jill Vokey - October 22, 2013

    Heidi that looks delicious but will it be okay for someone with Celiac Disease.

  14. Patti Jo - October 22, 2013

    Sounds easy and very delicious!

  15. C.J Shadrick - October 22, 2013

    I’m guessing that you peel the potatoes first? I know that when I make regular potatoes I do not peel them just asking and are regular potatoes bad for me? I’m trying to lose more weight I’m 4ft 11 1/2 inches tall I was 193 lbs and I’m bouncing between 194 and 151lbs I feel stuck. I hike, ride my bike, walk and lift a 20lbs bar bell I don’t eat meat or drink soda, what else do I have to do (or give up) to get down to 125lbs also I don’t take dairy as I’m allergic I do drink coffee and water
    Thank you for listening
    C.J Shadrick
    P.S I also back pack providing on the weather I also have a low thyroid and have to take vitamin D 5000 units as I live in Oregon and it rains a lot

    • Admin1 - October 22, 2013

      You don’t need to peel the potatoes first if you don’t want to. If you’re feeling stuck why not try carb cycling? We do eat meat on our plan but with some smart vegetable protein substitutes you can still make it work. Good luck!

  16. M - October 22, 2013

    I like that this recipe has so few ingredients. Keeping it simple, really is appealing.

  17. Lynda Zuniga - October 22, 2013

    I am so sorry I do not use 1/4 c of the splenda brown sugar I use 2 tbs mixed with the cinnamon

  18. Lynda Zuniga - October 22, 2013

    I make a similar version to this, I use slpenda brown sugar about a 1/4 cup with 1/2 tsp cinnamon and 1/2 c of fresh cranberries, mix it with the sweet potatoes and pecan, so delicious. I love it

  19. Margaret - October 22, 2013

    Thanks for posting! Can’t wait to try it out!

  20. Nicole Dunne - October 22, 2013

    What is the serving size for this nutritional info? I made a smaller batch than this, so I can’t divide by 10.

  21. Sharon O - October 22, 2013

    SOUNDS wonderful… wonder if this would work with acorn squash?

  22. Kristina Mower - October 22, 2013

    I love your blog….I follow you on FB. I make something similar to this. I do the sweet potatoes and green peppers. Cut them up small like this with little olive oil and cinnamon and bake it. I know sounds weird all that with green peppers but let me tell you it is SOOOOOO good.

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