Paraben 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 treat — but a warm maple-pecan glaze takes them somewhere truly special. The rounds get a generous drizzle of pure maple syrup cooked down with cinnamon, ginger, and olive oil, then tossed with toasted pecans that soak up every drop of that fragrant, spiced syrup. Avoiding parabens often means scrutinizing packaged sauces and pre-made glazes, but this one is built entirely from scratch with whole, recognizable ingredients you can feel good about. Every component here — from the sweet potatoes to the raw pecan halves — is straightforward and clean, so there's no guesswork about what's actually on your plate. The technique is simple but the results look stunning, making this an easy choice for a weeknight side or a showstopper at a holiday table. A scatter of fresh thyme leaves at the end adds a subtle herbal note that keeps the dish from tipping too sweet. Serve it straight from the platter while the glaze is still warm and glossy for the best possible bite.
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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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