Latex 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 treat on their own — but this dish takes things somewhere truly special. A quick stovetop glaze of pure maple syrup, olive oil, warm cinnamon, and ginger gets stirred together with toasted pecan halves until everything is fragrant and glossy, then spooned generously over the golden rounds. The result is earthy, sweet, and a little nutty, with a depth of flavor that feels far more involved than the ingredient list suggests. For anyone navigating latex sensitivities, sweet potatoes are a reliable staple, and this recipe keeps the whole ingredient list clean and straightforward — no sneaky additives, no processed sauces, just whole foods you can easily verify. The unpeeled rounds roast beautifully on parchment, developing caramelized edges without any fuss. A scatter of fresh thyme at the end adds a subtle herbal note that balances the sweetness perfectly. This is the kind of side dish that disappears fast at the table, so you may want to double the batch.
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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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