Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this dish is the kind of side that steals the show at any table. A warm glaze of pure maple syrup, cinnamon, and ginger gets stirred together on the stovetop with toasted pecan halves, creating something sticky, fragrant, and deeply satisfying. The whole thing comes together with pantry staples and fresh produce, so there's no need to scrutinize labels for hidden grain-based additives or fillers. Every ingredient here is straightforward and naturally free from rye and related grains, which makes it a genuinely stress-free choice for anyone navigating those restrictions. A scatter of fresh thyme over the top adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. Serve it straight from the platter while the glaze is still warm and glossy — it's the kind of dish that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)