Lupin 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 — but a warm maple-pecan glaze takes things somewhere truly special. The rounds get a generous drizzle of olive oil and a stint in a 425°F oven, flipped halfway through so both sides develop that gorgeous golden crust. While they finish roasting, a quick stovetop glaze of pure maple syrup, cinnamon, and ginger comes together in minutes, coating toasted pecan halves in a fragrant, lightly spiced syrup. The whole thing lands on the table looking like something from a restaurant menu, yet the ingredient list is refreshingly short and straightforward. Lupin flour and lupin-based additives have been quietly sneaking into packaged sauces, spice blends, and even some glazes, so making this from scratch with whole, recognizable ingredients means you stay completely in control. Fresh thyme scattered over the top at the end adds a subtle herbal note that cuts through the sweetness beautifully. This is the kind of side dish that disappears fast, so consider doubling the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!