Glazed Sweet Potatoes With Feta & Pecans

These glazed sweet potatoes are roasted until golden, brushed with a sweet and tangy balsamic glaze, and topped with feta and toasted pecans. Perfect side dish for holidays or cozy fall dinners.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Holiday Side Dishes

These glazed sweet potatoes are sweet, savory, a little tangy, and have that soft-in-the-middle, caramelized-on-the-edges magic that roasted sweet potatoes do so well. Tossed in olive oil and roasted until tender, then brushed with a warm balsamic-honey-Dijon glaze that basically turns them into candy (but, you know, the kind you can eat for dinner). And just when you think it can’t get any better—crunchy toasted pecans and creamy feta show up and take it to a whole new level.

It’s giving sweet potato casserole a healthy and chic little makeover. Bonus: it’s vegetarian, gluten-free, and each serving has a good balance of carbs, healthy fats, and a little protein thanks to the feta and nuts.

I initially tested this recipe to make over the holidays, but my family loved them so much that I have now made them a few times for dinner (with grilled chicken and with steak).

👩‍🍳 You might also like these: maple glazed carrots with almonds and mint, roasted sweet potatoes and Brussels sprouts, or roasted sweet potatoes with walnut, parsley and garlic, or kale and sweet potato salad.

What You’ll Need

Here is what you’ll need for this roasted glazed sweet potatoes. Find the full measurements in the recipe card below.

• Sweet potatoes – peeled and cut into thick rounds; they roast beautifully and hold their shape. Olive oil adds richness and helps with that golden, crispy edge. Salt and pepper – the must-have seasoning foundation.
• For the glaze: Balsamic vinegar (aged is best for that syrupy, mellow tang), honey or maple syrup – both work; honey is floral and light, maple gives a deeper sweetness. Dijon mustard balances the sweetness and helps the glaze stick. Garlic powder, cinnamon, smoked paprika – flavor boosters! Sweet, smoky, a bit of warmth.
• Pecans – toasted for nutty crunch. Walnuts or almonds work too!
• Feta – salty, creamy contrast to the sweet glaze. Goat cheese is a good sub if you prefer it milder. Marinated feta is extra spesh!

How To Make Glazed Sweet Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make glazed sweet potatoes with feta and pecans.

• Toss sweet potato rounds with olive oil, salt, and pepper.
• Roast at 400°F (200°C) for 25 minutes until just tender.

• Toast pecans in the oven for 4–5 minutes. Don’t skip it — it’s worth it. You can also do it in a frying pan.
• Whisk together the glaze: balsamic, honey/maple, mustard, garlic powder, cinnamon, and paprika.

• Brush glaze onto sweet potatoes (both sides!) and roast another 10–15 minutes until golden and sticky.
• Finish with feta and pecans. Optional herbs like thyme or parsley for a fresh touch.

Watch The Video

Recipe Tips

• Roast or toast your pecans: It really enhances their nutty flavor and adds irresistible crunch.
• Use maple syrup if you want a deeper, earthy sweetness—it pairs so well with smoked paprika.
• Make-ahead: You can roast the sweet potatoes and toast the pecans earlier in the day. Just reheat and glaze before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to revive the crisp edges.
• Variations: Add a sprinkle of pomegranate seeds for color and a juicy pop. Or swap feta for blue cheese if you’re feeling bold.

Serving Suggestions

These sweet potatoes love being the star of a holiday table, but they also play nice with roast chicken, lamb shoulder, or a simple green salad. Try them with grilled sausages or even as part of a vegetarian bowl with grains and greens. It makes for a fabulous Thanksgiving or Christmas side dish.

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