Honey Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are already a hard dish to resist — and this version takes things even further with a warm, spiced glaze that clings to every round. Pure maple syrup steps in as the sweetener here, delivering that deep, woodsy richness without any bee-derived ingredients, so it works beautifully for anyone avoiding honey in all its forms. The glaze comes together in just a couple of minutes on the stovetop, with cinnamon and ginger adding gentle warmth before the pecans get tossed in and coated in that glossy, fragrant syrup. Watching the glaze closely as it bubbles is the one moment that demands your attention — it can go from perfect to scorched fast — but the payoff is a sticky, nutty topping that makes these sweet potato rounds feel genuinely special. Unpeeled rounds mean less prep work and more rustic charm on the platter, and a scatter of fresh thyme at the end adds a herby contrast that keeps the dish from feeling overly sweet. This is the kind of side that disappears fast at a dinner table, whether you're cooking for a crowd or just treating yourself to something a little extra on a weeknight.
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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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