Dairy Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this dish is the kind of side that quietly steals the show at any table. The glaze comes together in just a few minutes on the stovetop, with pure maple syrup, olive oil, warm cinnamon, and a hint of ginger coating toasted pecan halves in a sticky, fragrant sauce. Everything here is built on whole, plant-based ingredients, so there's no butter or cream needed to get that rich, indulgent flavor — the natural sugars in the sweet potatoes and the depth of the maple do all the heavy lifting. Skipping the peel keeps prep fast and adds a little rustic texture to each round once it comes out of the oven golden and caramelized on both sides. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the sweetness from feeling one-note. It's the kind of recipe that looks far more impressive than the effort involved, and it works just as well on a weeknight dinner plate as it does on 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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