Seed Oil 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 — but a warm maple-pecan glaze takes them somewhere genuinely special. Extra virgin olive oil does all the heavy lifting here, both for roasting and for building the glaze, so there's no canola, sunflower, or vegetable oil anywhere in sight. That matters more than it might seem, since so many holiday-style side dishes quietly rely on refined oils that don't belong on a clean-ingredient table. The glaze itself comes together in just a couple of minutes on the stovetop — maple syrup, cinnamon, ginger, and olive oil swirled together until fragrant, then tossed with raw pecan halves until every nut is glossy and coated. Spooned over the golden rounds straight from the oven, the whole thing looks like something you'd order at a farm-to-table restaurant. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the sweetness from feeling one-note. This is the kind of dish that disappears fast, so you might want to double it.
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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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