Peanut 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, cinnamon, and ginger gets stirred together on the stovetop and tossed with pecan halves until every nut is coated in that fragrant, bubbling syrup. The whole thing comes together in one pan and one small saucepan, which means less cleanup and more time enjoying the results. For anyone navigating nut allergies at the table, it's worth knowing that pecans are tree nuts, not peanuts, making this naturally free of peanuts and peanut-derived ingredients — no substitutions needed. The unpeeled sweet potato rounds add a rustic, beautiful look on the platter, and a scatter of fresh thyme at the end lifts the sweetness with a subtle herby note. It works just as well as a weeknight side 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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