Citrus 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 hard dish to resist — and this one takes things even further with a warm maple-pecan glaze that smells absolutely incredible. The glaze comes together in just a few minutes on the stovetop, combining pure maple syrup, olive oil, cinnamon, and ginger into something fragrant and glossy that coats every pecan half in sticky, spiced sweetness. Many glazed vegetable dishes lean on orange juice or a squeeze of lemon to brighten the flavors, but this recipe proves you don't need any of that — the natural sweetness of the potatoes and the depth of real maple syrup do all the heavy lifting. Every ingredient here is naturally free of citrus, so there's no need to swap anything out or double-check labels. The rounds are left unpeeled, which gives them beautiful rustic edges and saves you prep time, and the optional fresh thyme at the end adds a subtle herbal note that keeps the dish from feeling overly sweet. This is the kind of side that disappears fast at the table, whether you're serving it alongside a weeknight dinner or bringing it to a holiday spread.
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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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