Crispy Accordion Sweet Potatoes with Maple Pecan Butter Tips, FAQ & printable recipe

Tips for success

To get the crispiest results, make sure the sweet potatoes are thoroughly dried after washing. Any excess moisture will steam the edges instead of browning them. Pat them dry with a clean kitchen towel before slicing. Also, don't skimp on the oil—brushing every surface, including the crevices, ensures even browning and helps the spices adhere.

If you prefer a less sweet version, reduce the maple syrup in the glaze to 1 tablespoon and add a pinch of cayenne for a spicy kick. For a more savory take, skip the nutmeg and add smoked paprika and garlic powder to the spice mix.

The accordion technique works equally well with regular potatoes, parsnips, or even carrots—just adjust the roasting time accordingly.

Variations

• Spicy Maple Bacon: Add 4 slices of cooked, crumbled bacon to the maple pecan butter along with a pinch of cayenne pepper. The smoky, salty bacon balances the sweetness and adds a savory depth.
• Herb-Butter Version: Replace the cinnamon and nutmeg with 1 teaspoon dried thyme and 1/2 teaspoon garlic powder. Use the maple pecan butter as is, or substitute walnuts for pecans.
• Vegan Alternative: Use melted coconut oil instead of butter in the glaze, and replace the butter with coconut oil in the recipe. Use maple syrup as specified. The result is completely plant-based and still rich and flavorful.
• Parmesan Crusted: After brushing the potatoes with oil, sprinkle with 1/2 cup finely grated Parmesan cheese along with the spices. The cheese melts and crisps in the oven, adding a savory, umami crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze can be kept separately for up to 1 week.

Freezer

Freeze roasted accordion sweet potatoes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat frozen or refrigerated sweet potatoes on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, until hot and crisp.

Store leftover accordion sweet potatoes in an airtight container in the refrigerator for up to 3 days. The glaze can be stored separately in a jar.

To reheat, place the potatoes on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes until heated through and crisp. The glaze can be reheated in a small saucepan over low heat, stirring occasionally. Avoid microwaving, as it will make the potatoes soggy.

The sweet potatoes can be sliced and seasoned up to 24 hours in advance. Store them in an airtight container in the refrigerator. Bring them to room temperature before roasting, or add a few extra minutes to the cooking time. The maple pecan butter can be made up to 3 days ahead and stored in the refrigerator. Reheat gently on the stovetop before serving.

Serving ideas

Serve these accordion sweet potatoes as a stunning side dish alongside roasted chicken, turkey, or pork. They also make a delicious vegetarian main course when paired with a simple green salad.

The sweet, nutty glaze pairs beautifully with savory dishes, and the crispy texture adds a delightful contrast. For a festive presentation, arrange the potatoes on a platter and drizzle the glaze over the top just before serving.

These potatoes are best enjoyed immediately after glazing, while the edges are still crisp and the butter is warm and runny. If serving as part of a larger meal, time the roasting so that the potatoes come out of the oven just as the main dish is ready.

The glaze can be passed around the table for guests to add more, and any extra glaze is delicious spooned over roasted vegetables or even ice cream.

Frequently asked questions

Recipe card

Crispy Accordion Sweet Potatoes with Maple Pecan Butter

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 3 medium orange sweet potatoes
• 2 tbsp melted coconut oil or butter
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 50 g butter, melted
• 2 tbsp pure maple syrup
• 1/4 cup chopped roasted pecans

Instructions

1. Place one chopstick on each side of a sweet potato. Make straight vertical cuts across the potato, about 1/4 inch apart, stopping when the knife hits the chopsticks. Turn the potato over and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the remaining sweet potatoes.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the accordion potatoes all over with the melted coconut oil or butter. In a small bowl, mix the cinnamon, nutmeg, and sea salt. Sprinkle the spice mixture evenly over the potatoes, making sure to get into the folds.
3. Place the seasoned sweet potatoes on the prepared baking sheet. Roast for 30 minutes, or until the edges are caramelized and crisp. The potatoes should be tender inside and the outer shards should be golden and crunchy.
4. While the potatoes roast, combine the melted butter, maple syrup, and chopped roasted pecans in a small saucepan. Warm over medium heat, stirring frequently, until the mixture is bubbling and fragrant. Remove from heat and keep warm.
5. Transfer the hot roasted sweet potatoes to a serving platter. Ladle the warm maple pecan butter generously over the crispy accordion folds, letting it cascade between the layers. Serve immediately while hot and crisp.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

310

Protein

3 g

Carbohydrates

42 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.