Maple-Walnut Sweet Potatoes -- A Sunday Side Worth Coming Home To

Post-Easter. Amber and Tyler back. Justin here.

Drove Tuesday-Wednesday.

Gayle stable.

Book two anniversary soon — it has been two months. 95,000 copies sold. Doing well.

Sunday: pot roast.

With Amber, Tyler, and Justin all back home and Sunday stretching out ahead of us, I wanted a meal that felt like a celebration without making a fuss — pot roast was already in the works, and I needed a side that could hold its own. These Maple-Walnut Sweet Potatoes were exactly that: warm, a little sweet, a little earthy, and the kind of dish that makes a full table feel like the good kind of ordinary. After a long week of driving and keeping tabs on everyone, it was nice to let the kitchen do the talking.

Maple-Walnut Sweet Potatoes

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6

Ingredients

• 3 large sweet potatoes (about 2 1/2 lbs), peeled and cut into 1-inch cubes
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped walnuts
• 1 tablespoon brown sugar
• 1 teaspoon fresh thyme leaves (optional)

Instructions

1. Preheat oven. Heat oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. Season the sweet potatoes. In a large bowl, toss the sweet potato cubes with melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Arrange and roast. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, turning once halfway through, until just beginning to soften and caramelize at the edges.
4. Add the walnuts. Scatter the chopped walnuts and brown sugar over the sweet potatoes. Return to the oven and roast for another 12–15 minutes, until the sweet potatoes are tender and golden and the walnuts are lightly toasted.
5. Finish and serve. Transfer to a serving dish, scraping up any caramelized glaze from the pan. Scatter with fresh thyme if using, and serve warm alongside pot roast or your favorite main.

Nutrition (per serving)

Calories: 220 | Protein: 3g | Fat: 9g | Carbs: 34g | Fiber: 4g | Sodium: 115mg