Rice 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 on their own — but a warm maple-pecan glaze takes them somewhere genuinely special. The glaze comes together in just a few minutes on the stovetop, with cinnamon and ginger blooming in maple syrup and olive oil before the pecans get tossed in and coated until glossy. Every ingredient here is naturally grain-free, so there's no swapping or substituting required — this dish just works as written. The sweet potatoes are left unpeeled and sliced into rounds, which gives you gorgeous caramelized edges and a rustic, impressive presentation with minimal prep. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the whole thing from tipping into dessert territory. This is the kind of side dish that disappears fast at a dinner table, whether you're cooking for a crowd or just treating yourself to something a little elevated on a 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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