Sweet-and-Spicy Sweet Potatoes

A serving bowl full of diced Sweet-and-Spicy Sweet Potatoes topped with chopped pecans.



Active Time:

15 minutes

Total Time:

55 minutes


  • Nonstick aluminum foil
  • 4 large sweet potatoes
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon pumpkin pie spice (or cinnamon)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon kosher salt
  • 1/2 cup chopped pecans
  • 3/4 cup maple syrup


Preheat oven to 400°F. Line baking sheet with foil. Peel (if desired) and cut potatoes into 1-inch cubes.

Place in large mixing bowl: melted butter, pumpkin pie spice, brown sugar, red pepper, and salt; whisk until smooth. Stir in potatoes until well coated. Arrange potatoes in single layer on baking sheet; bake 35–40 minutes, stirring occasionally, or until potatoes are tender and golden.

Meanwhile, place pecans and maple syrup in a small saucepan on medium-low; cook 2–3 minutes, stirring occasionally, or until warm. Spoon pecan mixture over potatoes. Serve.

Nutritional Information

CALORIES (per 1/8 recipe) 260kcal; FAT 11g; SAT FAT 4g; TRANS FAT 0g; CHOL 15mg; SODIUM 270mg; CARB 41g; FIBER 3g; SUGARS 27g; PROTEIN 2g; VIT A 0%; VIT C 0%; CALC 6%; IRON 6%

Source: Publix Aprons® recipe

Man adding chopped pecans to Sweet-and-Spicy Sweet Potatoes being stired woman in a kitchen.