Hazelnut 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, combining pure maple syrup, olive oil, warm cinnamon, and a hint of ginger into something deeply fragrant and glossy. Raw pecan halves get stirred right into that bubbling syrup, picking up every bit of spice before landing on top of the golden rounds. Because the recipe relies entirely on whole, straightforward ingredients, there's no need to scrutinize labels for hidden nut varieties or shared-facility warnings — pecans are the only tree nut in play, and they're listed right up front. 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 like you spent far more effort than you actually did, which is always a win.
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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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