Roast these sweet potato wedges in sweet cinnamon and maple syrup, then top with an irresistible pecan crumble! Perfect for your Thanksgiving meal.
No Thanksgiving table is complete without some sort of sweet potato side. I grew up with the classic sweet potato casserole topped with marshmallows. I also love when it’s topped with a crumble! As I’ve grown up, I’ve become partial to roasted sweet potato wedges. I love how sweet and caramelized they get in the oven.
This roasted sweet potato recipe combines the best of all holiday sweet potato worlds. The caramelized, cinnamon-y, maple-y sweet potato wedges that we love, with the welcome addition of a pecan crumble topping.
Think of the crumble topping almost like granola. It adds even more sweet cinnamon flavor, plus the element of crunch. The contrasting textures in this dish is amazing!
Why you’ll love these sweet potato wedges with pecan crumble
Easier than sweet potato casserole. No peeling or mashing required for this recipe. Just chop, season, and roast the sweet potatoes.
Heavenly fall flavors. This recipe is full of warming fall flavors, like cinnamon, maple syrup, and pecans.
Tastes good warm or at room temperature. If you run out of oven space to reheat these wedges before the meal, no worries! They taste just as delicious at room temperature as they do warm.
Tips for making this recipe perfectly
Cut equal sized sweet potato wedges. This will ensure even roasting, so each piece is nice and caramelized.
Flip wedges once halfway through roasting. Flipping the sweet potatoes halfway through roasting also helps each piece roast evenly and browns more surface area.
Add crumble topping right before serving. You can prepare the sweet potatoes and crumble topping ahead of time, but store them separately until serving. The crumble topping loses its crunch after sitting on the sweet potatoes overnight.
Recipes to serve along with maple cinnamon roasted sweet potato wedges