Brazil Nut Free Maple-Pecan Glazed Sweet Potatoes
Sweet, caramelized, and loaded with warm spice, this roasted side dish is the kind of thing that disappears fast at any table. The sweet potatoes go into a hot oven sliced into rounds, picking up golden, slightly crispy edges before getting finished with a glossy maple glaze that smells absolutely incredible. Cinnamon and ginger bring gentle heat to the syrup, while toasted pecan halves add a satisfying crunch that makes every bite feel a little indulgent. For anyone navigating tree nut concerns around Brazil nuts specifically, this recipe leans on pecans — a completely different nut — so you can enjoy that rich, nutty topping without the worry. The glaze comes together in just a few minutes on the stovetop, coating the pecans in warm maple syrup before everything gets spooned over the roasted rounds. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the whole dish from tipping into dessert territory. It's simple, stunning on a platter, and genuinely hard to stop eating.
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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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