BHA & BHT 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 effortless showstopper that earns recipe requests at the table. A quick stovetop glaze of pure maple syrup, olive oil, warm cinnamon, and ginger gets stirred together with raw pecan halves until everything is fragrant and glossy, then spooned straight over the hot rounds. Every single ingredient here is whole and unprocessed, which matters when you're avoiding the synthetic preservatives BHA and BHT that sneak into packaged nuts, flavored syrups, and even some cooking oils. Using raw pecans and pure maple syrup keeps the glaze completely clean without sacrificing any of that rich, toasty sweetness. The unpeeled sweet potato rounds develop gorgeous golden rings on both sides from two rounds of roasting, giving you crispy edges and a tender, almost creamy bite in the center. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the whole thing from tipping too sweet. It works equally well as a weeknight side or a centerpiece dish for a holiday spread.
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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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