Celery Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are already a treat on their own — but this recipe takes things somewhere truly special. A quick stovetop glaze of pure maple syrup, warm cinnamon, and ground ginger gets tossed with toasted pecan halves and spooned over the top while everything is still hot, creating a sticky, fragrant finish that tastes like the best parts of autumn in a single bite. The whole thing comes together on one baking sheet and a small saucepan, which means minimal cleanup and maximum payoff. Celery and celery seed show up in more savory side dishes than you'd expect — in spice blends, stuffings, and pre-made glazes — so building this from scratch with clean, simple pantry ingredients keeps things worry-free without any compromise on flavor. A scatter of fresh thyme leaves at the end adds a subtle herbal note that balances the sweetness beautifully. Serve it straight from the platter while the glaze is still glossy and warm, and watch it disappear fast.
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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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