Almond Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this dish is the kind of side that quietly steals the show at any table. The glaze comes together in just a few minutes on the stovetop, with pure maple syrup, warm cinnamon, a hint of ginger, and buttery pecan halves that get coated and toasted right in the pan. Every component here is straightforward and naturally free from almonds, so there's no need to scrutinize labels or swap anything out — it works exactly as written. The pecan halves bring all the richness and crunch you'd want from a nut topping without any cross-contact concerns from tree nut blends or mixed-nut products. Spooned warm over the golden rounds and finished with a scatter of fresh thyme, the result looks far more impressive than the effort involved. It's the kind of recipe that earns recipe-card requests before the plates are even cleared.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
- ¾ cup raw pecan halves
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into 1/2-inch rounds (no need to peel). Arrange them in a single layer on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the black pepper, and toss to coat, then spread back into a single layer.
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