Low Iodine Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until caramelized on both sides are already a crowd-pleaser, but a warm maple-pecan glaze takes them somewhere truly special. The rounds come out of the oven golden and tender, then get blanketed in a fragrant syrup of pure maple, cinnamon, and ginger that clings to every edge. Toasted pecans add a satisfying crunch and a nutty richness that makes this feel like a proper showstopper rather than a simple side dish. For anyone navigating iodine restrictions, this recipe is a natural fit. It relies entirely on whole, unprocessed ingredients — fresh sweet potatoes, extra virgin olive oil, raw pecans, and pure maple syrup — with no dairy, no seafood, no iodized salt, and no packaged sauces that might hide unwanted additives. Using fine sea salt (which is typically non-iodized) keeps the seasoning clean and on-plan throughout. A scatter of fresh thyme leaves at the end adds a subtle herbal note that cuts through the sweetness beautifully. Serve it straight from the platter while the glaze is still warm and glossy for the best possible result.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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