Crispy Accordion Sweet Potatoes with Maple Pecan Butter

These crispy accordion sweet potatoes are a feast for the eyes and the palate. Sliced into a dramatic concertina shape, they roast until the edges turn into golden, shatteringly crisp shards while the centers stay tender and sweet.

A warm maple cinnamon pecan butter, drizzled generously over every fold, adds a nutty, caramelized finish that makes this dish taste like a gourmet dessert. Perfect as a show-stopping side for holiday dinners or a cozy weekend treat, this recipe turns simple sweet potatoes into something extraordinary.

Accordion sweet potatoes are a viral sensation for good reason: the clever slicing technique creates maximum surface area for caramelization, resulting in a texture that is part crispy chip, part fluffy baked potato. The maple pecan butter takes it over the top, with rich butter, pure maple syrup, and toasted pecans simmered into a glossy glaze that soaks into every crevice.

This recipe is surprisingly simple to put together—just a few minutes of slicing, a quick roast, and a stovetop sauce. The result is a dish that looks like it came from a fine-dining kitchen but is achievable in any home oven.

Ingredients

Why this recipe works

The accordion cut is the secret to the dish's incredible texture. By slicing the sweet potato into thin, connected rounds, you create hundreds of edges that brown and crisp in the oven.

The chopstick guides ensure you don't cut all the way through, so the potato stays intact while fanning open. This maximizes the surface area exposed to heat, turning the outside into a lattice of crunchy bits while the interior steams and becomes tender.

Roasting at a high temperature—400°F (200°C)—is key. The intense heat drives out moisture from the thin edges, allowing them to caramelize and crisp, while the thicker centers stay moist. The maple pecan butter adds a final layer of richness and flavor. The butter carries the maple and nutty notes, and when drizzled over the hot potatoes, it seeps into the folds, creating pockets of gooey sweetness that contrast with the crispy exterior.

Notes and substitutions

Choose sweet potatoes that are similar in size and shape—medium, evenly cylindrical ones work best for uniform slicing and roasting. Orange-fleshed sweet potatoes are ideal for their sweetness and vibrant color.

If using butter instead of coconut oil, it will add a richer flavor, but coconut oil keeps the dish dairy-free if needed. The spices are simple: cinnamon and nutmeg complement the natural sweetness of the potatoes without overpowering them.

For the pecan butter, use pure maple syrup—not pancake syrup—for the best flavor. Roasted pecans are essential; their toasted crunch stands up to the sauce. You can roast raw pecans in a dry skillet over medium heat for a few minutes until fragrant, then chop them. The sauce can be made ahead and gently reheated, but it is best when freshly made and drizzled warm.

• coconut oil: melted butter or olive oil
• maple syrup: honey or agave nectar (adjust sweetness to taste)
• pecans: walnuts or almonds
• ground nutmeg: pumpkin pie spice or ground allspice

Equipment

• 2 chopsticks
• sharp chef's knife
• baking sheet
• parchment paper
• small saucepan
• pastry brush