Paleo Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this is comfort food that happens to check every ancestral-eating box without trying too hard. The glaze is where things get really special: pure maple syrup, warm cinnamon and ginger, and a splash of olive oil come together in a quick stovetop simmer before raw pecan halves get tossed in and coated until glossy. Everything here is whole, unprocessed, and exactly what a grain-free, refined-sugar-free plate should look like. It can be surprisingly tricky to find a sweet potato side dish that skips the butter, brown sugar, and marshmallows without feeling like it's missing something — this one genuinely isn't. The pecans add crunch and richness, the maple brings just enough sweetness, and the optional fresh thyme at the end lifts the whole dish with a savory herbal note that makes it feel restaurant-worthy. It's the kind of recipe that converts skeptics at the table, whether they follow any particular way of eating or not.
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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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