Legume 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 tossed with raw pecan halves until everything is fragrant and glossy, then spooned generously over the golden rounds straight from the oven. The result is this gorgeous contrast of tender, earthy potato and crunchy, candied nuts with just enough spice to keep it interesting. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the sweetness from feeling heavy. This is the kind of side dish that disappears fast at a dinner table, whether it's a weeknight meal or a holiday spread.
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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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