Turmeric Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this dish is the kind of side that quietly steals the show at any table. The glaze comes together in just a few minutes on the stovetop, combining pure maple syrup, cinnamon, ground ginger, and olive oil into something warm, fragrant, and just barely sticky. Toasted pecan halves get folded right into that glaze, so every spoonful delivers a little crunch alongside the tender potato rounds. Many spiced sweet potato recipes lean heavily on turmeric for color, but this one skips it entirely without sacrificing any depth — the cinnamon and ginger do all the heavy lifting, and the maple syrup brings a natural richness that feels completely satisfying. A scatter of fresh thyme over the top adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. It comes together with pantry staples and minimal prep, making it just as practical for a weeknight dinner as it is impressive enough for a holiday spread.
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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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