Emulsifier 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 dish takes things somewhere truly special. A warm glaze of pure maple syrup, olive oil, cinnamon, and ginger gets stirred together on the stovetop with toasted pecan halves, creating a sticky, fragrant coating that pools into every golden round. The whole thing comes together with just a handful of whole, recognizable ingredients, which is exactly what makes it such a reliable choice when you're avoiding the synthetic additives and binding agents that sneak into so many packaged sauces and glazed side dishes. No emulsifiers, no mystery stabilizers — just real food doing what real food does best. A scatter of fresh thyme over the top adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a holiday spread or a simple weeknight dinner.
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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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