Vegan Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are already a beautiful thing — but this recipe takes them somewhere truly special. Once the rounds come out of the oven golden and tender, they get blanketed in a warm glaze of pure maple syrup, cinnamon, ginger, and toasted pecan halves that smells absolutely incredible. Every component here is naturally plant-based, so there's no swapping or substituting required — just honest, whole ingredients doing exactly what they're supposed to do. The pecans get stirred into the saucepan glaze at the end, picking up all that spiced maple richness before landing on top of the sweet potato rounds. A scatter of fresh thyme leaves adds a subtle herby contrast that keeps the dish from tipping into dessert territory. This is the kind of side that disappears fast at a dinner table, whether everyone at the table eats plants or not.
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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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