Crispy Roasted Sweet Potatoes

4.63 from 8 votes

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I need you to enjoy the flavors of fall and winter with my caramelized Roasted Sweet Potatoes which are paired with a delicious Maple Cinnamon Butter and walnuts. This side dish is a holiday staple that’s comforting and nutritious.

Why You’ll Love Crispy Roasted Sweet Potatoes

There’s something exceptional about the soft, sweet flesh of perfectly roasted sweet potatoes and their crispy, caramelized skin. Plus, my Maple Cinnamon Butter and a walnut garnish takes these potatoes to a whole new level. Whether you’re hosting Thanksgiving or craving a cozy side, this dish brings warmth and flavor to your table.

How to Prepare Crispy Roasted Sweet Potatoes

Start by selecting firm, medium-sized sweet potatoes with unblemished skins. Roast them on a baking sheet in the oven until a knife easily slides through the soft flesh, and the skins turn wonderfully crispy and puffed up.

While roasting, whip up the Maple Cinnamon Butter. This will add sweetness from the maple syrup, a hint of warming cinnamon, and a satisfying crunch from chopped walnuts, all wrapped up in cling wrap to preserve its freshness.

Once the crispy roasted sweet potatoes are ready, generously dollop the Maple Cinnamon Butter over each one.

Nonna’s Tip

You can absolutely poke the skins before baking if you feel nervous. I never have but you certainly can.

plate with roasted sweet potato on top and a fork in the middle

Variations and Substitutions

Customize this sweet potato recipe to your liking and dietary preferences. Use vegan butter if you’re plant-based, and choose your preferred yam variety. For nut allergies, skip the walnuts or substitute with a nut of your choice. To save time or try a different method, use an air-fryer at 400°F until the sweet potatoes turn soft and caramelized. Enjoy flexibility without sacrificing flavor!

  • Plant-based or vegan butter instead of regular butter
  • Any variety of yam or sweet potato will work
  • Leave out the walnuts or use a different nut
  • You can definitely air-fry the potatoes at 400F instead of roasting them in the oven
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Best Served With

  • Pair these sweet potatoes with classic my Thanksgiving dishes like my turkey, green beans, mashed potatoes, gravy, and pumpkin pie for a perfect holiday meal.
  • These sweet potatoes are tasty on their own, with or without the Maple Cinnamon Butter, making them a great side dish alongside baked chicken or salmon.
  • If you’re seeking a lighter option, these sweet potatoes also pair beautifully with a fresh green salad.

Other Fall Recipes

Common Questions

What type of sweet potatoes should I use for this recipe?

You can use any variety of sweet potatoes or yams that you prefer. The choice between orange-fleshed or white-fleshed sweet potatoes is a matter of personal preference.

Can I make this dish ahead of time for a holiday meal?

Yes, you can absolutely prepare these sweet potatoes ahead of time by roasting them and making the butter. You can certainly reheat the sweet potatoes in the oven and melt the butter before serving.

How do I store leftover roasted sweet potatoes?

Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven to maintain their crispiness.

Can I make these sweet potatoes in an air fryer instead of the oven?

Yes, you definitely can, you preheat the air fryer to 400°F (200°C) and cook the sweet potatoes until they are soft on the inside and the skins are crispy. This will usually take around 40 minutes but be sure to check on them every 10 minutes.

What can I serve these sweet potatoes with?

They pair wonderfully with a Thanksgiving turkey and other holiday sides like green beans, mashed potatoes, and gravy. You can also enjoy them on their own with a side of protein like baked chicken or salmon.

Can I omit the walnuts if I have a nut allergy?

Absolutely, you can omit the walnuts if you have a nut allergy or replace them with a nut variety you’re not allergic to, or even skip them entirely for a nut-free version.

How do I know when the sweet potatoes are done roasting?

The sweet potatoes are done when a knife easily slides through the soft flesh, and the skins have become puffed up and crispy.

How can I make this recipe vegan-friendly?

Simply substitute the regular butter with vegan butter or a plant-based margarine.

plate with roasted sweet potato on top and a fork in the middle

Crispy Roasted Sweet Potatoes

Whether you're hosting Thanksgiving or craving a cozy side, this dish brings warmth and flavor to your table.
4.63 from 8 votes
Course: Appetizer
Cuisine: American
Servings: 4 potatoes
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes


  • 4 whole sweet potatoes , (known as yams)

Maple Butter:

  • ¼ cup butter , (unsalted or salted)
  • 1 teaspoon maple syrup
  • ½ teaspoon cinnamon
  • 1 tablespoon walnuts , (crushed)

Optional Ingredients:

  • lemon thyme for garnish
  • extra walnuts on top


  • In a bowl, add the softened butter, maple syrup, cinnamon, and walnuts. Stir it well and place onto a piece of plastic wrap.
  • I like to wrap my butter and shape it into an oval shape making sure to twist the ends. The butter should look like it's in a candy wrapper.
  • Refrigerate until solid.
  • Preheat the oven to 415F.
  • Wash and dry the whole sweet potatoes.
  • Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
  • You will notice sweet potato caramelization oozing out throughout the potato. The inside should be soft when a knife is inserted.
  • Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours.
  • Take it out of the oven, cut it in half and fluff up the potato with a fork. Add a piece of the maple butter, extra walnuts on top and optionally, thyme for garnish. Enjoy!



You can poke the potatoes before adding them in the oven just to be safe if you feel nervous. I have never had a potato explode on me but it’s up to you. 


Calories: 124kcal, Carbohydrates: 2g, Protein: 1g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 92mg, Potassium: 23mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 498IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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4.63 from 8 votes (6 ratings without comment)

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  1. 5 stars
    I love your instructions!!! Thank you so much for being so detailed! I made these tonight and they turned out AMAZING!!!! I didn’t do the butter, just roasted the sweet potatoes and they were just perfect!