High Fructose Corn Syrup 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 steals the show at any table. The glaze comes together in minutes on the stovetop, built from pure maple syrup, olive oil, warm cinnamon, and a hint of ginger, then tossed with raw pecan halves until every nut is coated and fragrant. That's the key move here: every single ingredient is naturally free of high fructose corn syrup, so there's no label-squinting or swapping required. So many store-bought glazes, sauces, and even "natural" syrups sneak in processed sweeteners, but pure maple syrup does all the work here with nothing added. The pecans toast gently in that warm glaze and bring a satisfying crunch against the tender potato rounds. A scatter of fresh thyme at the end lifts the whole dish with a subtle herbal note that keeps it from tipping into dessert territory. It's simple, stunning, and genuinely wholesome from the first ingredient to the last.
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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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