Gluten 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 rounds get a generous drizzle of olive oil and a good hit of salt and pepper before hitting the oven, building a savory foundation that makes the glaze land even harder. That glaze is where things get truly special: pure maple syrup, warm cinnamon and ginger, and a handful of raw pecans all come together in a quick stovetop simmer that smells absolutely incredible. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just straightforward, wholesome cooking. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the whole dish from tipping too sweet. It works beautifully as a holiday centerpiece side or an elevated weeknight vegetable, and it comes together with minimal fuss and maximum payoff.
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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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