Mustard 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 truly special. The glaze comes together in just a few minutes on the stovetop — maple syrup, olive oil, cinnamon, and ginger stirred together until fragrant, then tossed with toasted pecan halves for crunch and richness. Every ingredient here is straightforward and clean, which is great news if you're navigating a sensitivity that makes condiments and spice blends a constant label-reading headache. There's no hidden seasoning mix, no bottled sauce, and nothing that typically sneaks in unwanted ingredients — just whole foods doing exactly what they're supposed to do. The sweet potatoes are left unpeeled and sliced into rounds, so they roast up with gorgeous caramelized edges and a rustic, impressive look that requires almost no effort. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. This one works equally well as a weeknight side or a showstopper on a holiday table.
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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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