Gelatin 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. Every ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden thickeners or setting agents that can sneak into glazes and sauces. The sweet potatoes are left unpeeled and sliced into rounds, which means more caramelized surface area and a rustic, beautiful presentation with almost no prep work. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. This is the kind of recipe that looks far more impressive than the effort it requires, and it's just as welcome on a weeknight dinner plate as it is 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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