Nitrate & Nitrite 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 beautiful thing — but a warm maple-pecan glaze takes them somewhere truly special. The glaze comes together in just a few minutes on the stovetop, with pure maple syrup, olive oil, cinnamon, and ginger coaxing the raw pecans into something sticky, fragrant, and deeply satisfying. Every ingredient here is exactly what it says it is: whole, recognizable, and completely free of the cured or processed additives that sneak into so many packaged sauces and seasonings. That matters more than people realize, since nitrates and nitrites can hide in unexpected places like store-bought glazes, spice blends, and even some bottled syrups. Here, you control every element from start to finish. A scatter of fresh thyme at the end adds a subtle herbal lift that keeps the dish from tipping into pure dessert territory, making it an effortless side for a weeknight dinner 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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