Fish Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a beautiful thing — but this dish takes it somewhere truly special. A quick stovetop glaze of pure maple syrup, warm cinnamon, and ginger gets tossed with raw pecan halves until they're glossy and fragrant, then spooned over the golden rounds right before serving. The contrast of tender potato, crunchy candied pecans, and that sticky-sweet glaze is the kind of combination that disappears fast at any table. Every ingredient here is straightforwardly plant-based and pantry-friendly, so there's no need to scrutinize labels for hidden seafood-derived additives like fish sauce or anchovy paste that sometimes sneak into glazes and marinades. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the whole dish from tipping into dessert territory. It works equally well as a weeknight side or a showstopper 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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