Macadamia 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 beat. What takes this one over the top is the warm glaze — pure maple syrup, olive oil, cinnamon, and ginger cooked together until fragrant, then tossed with toasted pecan halves that soak up every drop. The whole thing comes together on a single baking sheet, with just a quick stovetop step for the glaze, making it genuinely weeknight-friendly despite how impressive it looks on a platter. Because every ingredient here is straightforward and clearly labeled — no nut blends, no mystery mixes — you can shop and cook with total confidence. The unpeeled sweet potato rounds develop gorgeous caramelized rings on both sides from a simple flip halfway through roasting, giving you that restaurant-worthy look without any fuss. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the sweetness from feeling heavy. This is the kind of side dish that disappears fast, so you might 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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