Pescatarian Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a treat — but a warm maple-pecan glaze takes the whole thing somewhere truly special. The glaze comes together in just a few minutes on the stovetop, with maple syrup, olive oil, cinnamon, and ginger coaxing the raw pecans into something sticky, fragrant, and deeply satisfying. A pinch of fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the dish from tipping into pure dessert territory. Everything here is built from whole, plant-forward ingredients, so it fits naturally into a pescatarian table without any substitutions or workarounds needed. This is the kind of side dish that earns compliments at a dinner party but is honestly easy enough to pull off on a weeknight. Serve it straight from the platter while the glaze is still warm and glossy — it's at its absolute best right out of the oven.
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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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