Carrageenan 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. A warm glaze of pure maple syrup, olive oil, cinnamon, and ginger gets tossed with raw pecan halves right on the stovetop, creating a sticky, fragrant coating that clings to every golden round. Carrageenan is a thickening and stabilizing additive that sneaks into a surprising number of packaged sauces, glazes, and even some nut products, so making your own glaze from scratch like this is the cleanest way to keep things worry-free. Every ingredient here is whole and straightforward — nothing processed, nothing hidden. The technique is simple but the results look genuinely impressive, especially fanned out on a platter with a scatter of fresh thyme. It works beautifully as a holiday side or an easy weeknight upgrade, and the sweet-spiced pecans alone are reason enough to make it again.
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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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