MSG 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 crowd-pleaser, but a warm maple-pecan glaze takes the whole thing somewhere genuinely special. The glaze comes together in just a few minutes on the stovetop — pure maple syrup, olive oil, cinnamon, and ginger stirred together until fragrant and bubbling, then tossed with raw pecan halves until every nut is glossy and coated. Every single ingredient here is whole and straightforward, which means no hidden flavor enhancers, no seasoning packets, and no processed shortcuts to second-guess. That matters more than people realize with sweet potato dishes, where store-bought glazes and spice blends often sneak in additives that have no business being on your dinner table. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. This is the kind of side that disappears fast at a holiday table or a weeknight dinner, and it looks far more impressive than the effort it actually takes.
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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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