Sesame 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 hard dish to resist — and this version takes things even further with a warm maple-pecan glaze that smells absolutely incredible. The rounds go into the oven simply seasoned with olive oil, salt, and pepper, giving them time to develop real golden color on both sides before the glaze ever enters the picture. That glaze comes together quickly on the stovetop, with cinnamon and ginger blooming in maple syrup and olive oil until the whole kitchen smells like a holiday. The pecans get tossed in at the last minute so they stay coated and slightly toasted without burning. Every single ingredient here is straightforward and naturally free of sesame in any form — no tahini, no sesame oil, no hidden seed blends — so you can serve this confidently without scanning a single label. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the dish from tipping into dessert territory. This one works just as well as a weeknight side as it does on a holiday table.
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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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