Chestnut 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 crowd-pleaser, but a warm maple-pecan glaze takes the whole thing somewhere genuinely special. The glaze comes together in just a few minutes on the stovetop — maple syrup, olive oil, cinnamon, and ginger swirled together until fragrant, then tossed with toasted pecan halves that soak up every drop. Spooned over the golden rounds straight from the oven, it creates that perfect sticky, crunchy, sweet-and-savory contrast that makes people go back for seconds before they've finished their first helping. Every ingredient here is straightforward and naturally free from tree nuts like chestnuts, so there's no need to scrutinize labels or swap anything out. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. It works beautifully as a holiday side or an easy weeknight addition that looks far more impressive than the effort involved.
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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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