Mushroom Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a treat on their own — but this dish takes things a step further with a warm, spiced maple-pecan glaze that makes the whole kitchen smell incredible. The glaze comes together in just a few minutes on the stovetop, with cinnamon, ginger, and pure maple syrup coating toasted pecans in a glossy, fragrant sauce that gets spooned generously over every round. Leaving the skins on the sweet potatoes isn't just a time-saver — it adds a little rustic texture and helps the rounds hold their shape through two rounds of roasting. This is the kind of side dish that looks far more impressive than the effort required, making it perfect for a weeknight dinner or a holiday spread. Every ingredient here is straightforward and naturally free of fungi-based additions, so there's no need to scan labels or swap anything out. A scatter of fresh thyme at the end adds a subtle herbal note that balances all that sweetness beautifully. Serve it straight from the platter while the glaze is still warm and glossy for the best possible bite.
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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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