Cashew Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a crowd-pleaser — but a warm maple-pecan glaze takes them somewhere truly special. The rounds get a generous drizzle of olive oil and a stint in a 425°F oven, flipped halfway through so both sides develop that gorgeous golden crust. While they finish roasting, a quick stovetop glaze of pure maple syrup, cinnamon, and ginger comes together in just a couple of minutes, coating toasted pecan halves in a fragrant, bubbling syrup. The whole thing lands on the table as a dish that looks like it came from a restaurant but uses nothing more than pantry staples and fresh produce. For anyone navigating tree nut concerns specifically around cashews, this recipe leans entirely on pecans — no mixed nut blends, no ambiguous "nut oils," just one clearly labeled ingredient you can source with confidence. A scatter of fresh thyme over the top adds a subtle herbal note that cuts through the sweetness beautifully. This is the kind of side dish that disappears fast, so you might want to double it.
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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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