Nutmeg 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 couple of minutes on the stovetop — 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. Many classic sweet potato recipes lean heavily on warming spices that include nutmeg, so it's genuinely refreshing to find a version that delivers all that cozy, autumnal depth without it. The cinnamon and ginger do all the heavy lifting here, and honestly, you won't miss a thing. Leaving the skins on the sweet potato rounds is a small but smart move — it keeps the slices sturdy enough to hold up under the glaze and adds a little rustic texture to the finished dish. A scatter of fresh thyme at the end cuts through the sweetness just enough to make this feel like a proper side rather than a dessert. It's the kind of dish that disappears fast at a dinner table, so you may 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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