Roast these sweet potato wedges in sweet cinnamon and maple syrup, then top with an irresistible pecan crumble! Perfect for your Thanksgiving meal.

Maple Cinnamon Sweet Potato Wedges with Pecan Crumble - Daisybeet

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.

Maple Cinnamon Sweet Potato Wedges with Pecan Crumble - Daisybeet

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.
Maple Cinnamon Sweet Potato Wedges with Pecan Crumble - Daisybeet

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.
Roasted Sweet Potato Wedges on Baking Pan - Daisybeet

Recipes to serve along with maple cinnamon roasted sweet potato wedges

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Maple Cinnamon Sweet Potato Wedges with Pecan Crumble (Vegan, Gluten Free)

Roast these sweet potato wedges in sweet cinnamon and maple syrup, then top with an irresistible pecan crumble! Perfect for your Thanksgiving meal.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: serves 68 1x
  • Category: side dishes
Scale

Ingredients

  • 3 large sweet potatoes, scrubbed and cut into thick wedges
  • 1 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp salt

Crumble Topping

  • 1 cup old fashioned rolled oats
  • 1/3 cup almond flour
  • 1/3 cup pecans, roughly chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp maple syrup
  • 2 tbsp vegan butter or coconut oil, melted

Instructions

  1. Preheat oven to 410 degrees F. Line a large baking sheet with parchment paper.
  2. Toss sweet potato wedges in avocado oil, maple syrup, cinnamon, and salt until well coated. Spread in an even layer on baking sheet.
  3. Roast for 35-40 minutes, flipping sweet potatoes halfway through roasting. 
  4. While sweet potatoes roast, prepare the crumble.
  5. Mix together oats, almond flour, pecans, cinnamon, and salt in a mixing bowl.
  6. Add maple syrup and vegan butter, and mix with your hands to form a crumble.
  7. Reduce oven to 325 degrees F. Line a small baking sheet with parchment paper.
  8. Spread the crumble mix in an even layer onto the baking sheet.
  9. Bake for 25 minutes, until golden brown.
  10. Let crumble cool before breaking it into large chunks with your hands.
  11. Serve warm or room temperature.

Notes

  • Wait to add the crumble until just before serving.

Keywords: sweet potato wedges, vegan, gluten free, roasted sweet potato

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Maple Cinnamon Sweet Potato Wedges with Pecan Crumble - Daisybeet
Maple Cinnamon Sweet Potato Wedges with Pecan Crumble - Daisybeet

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