Coconut 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 truly special. The glaze comes together in just a few minutes on the stovetop — pure maple syrup, olive oil, cinnamon, and ginger swirled together until fragrant, then tossed with crunchy pecan halves that soak up every drop. Many holiday-style sweet potato dishes lean on coconut oil, coconut sugar, or coconut cream to build that rich, glossy finish, but this one achieves the same depth and warmth using pantry staples you likely already have. The result is a dish that feels indulgent without any of the ingredient-label scanning. Roasting the rounds unpeeled means less prep work and slightly crispier edges, and the optional fresh thyme at the end adds a subtle herbal note that keeps the sweetness from tipping over. It works beautifully as a weeknight side or a showstopper on a holiday table — and it comes together with minimal fuss either way.
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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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