Oats Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this dish is the kind of side that quietly steals the show at any table. A warm glaze of pure maple syrup, olive oil, cinnamon, and ginger gets tossed with toasted pecan halves right on the stovetop, then spooned generously over each golden round. The result is deeply savory-sweet, with a little crunch from the pecans and a fragrant warmth from the spices that makes the whole kitchen smell incredible. Because every ingredient here is naturally whole and unprocessed, there's no need to scrutinize labels for hidden grain-based fillers or thickeners that can sneak into pre-made glazes and spice blends. Fresh thyme scattered on top at the end adds a herby brightness that keeps the richness in check. This is an effortless, crowd-pleasing dish that works just as well on a weeknight as it does on a holiday spread.
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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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