Pregnancy Friendly Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes are one of those ingredients that practically beg to be on the table when you're eating for two — loaded with folate, fiber, and beta-carotene, they're genuinely nourishing without any effort at all. Roasting them in rounds at high heat coaxes out a deep, caramelized sweetness that feels indulgent but is completely wholesome. The maple-pecan glaze comes together in just a few minutes on the stovetop, with warm cinnamon and ginger making the whole kitchen smell incredible. Raw pecans get tossed right into the bubbling syrup, so they toast and candy in one simple step — no separate pan, no fuss. Everything in this dish is straightforward and real: olive oil, pure maple syrup, fresh spices, and whole nuts, so there's no guesswork about what you're actually eating. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps it from tipping into dessert territory. It's the kind of side dish that looks impressive enough for a holiday spread but is easy enough to pull off on a regular weeknight.
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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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