Vegetarian Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a beautiful thing — but a warm maple-pecan glaze takes them somewhere truly special. The glaze comes together in just a few minutes on the stovetop, with pure maple syrup, olive oil, cinnamon, and ginger creating a fragrant, bubbling coating that clings to every toasted pecan half. Spooned over the golden rounds straight from the oven, it's the kind of dish that looks like it took serious effort but really rewards simple technique. Leaving the skins on the sweet potatoes isn't just a time-saver — it adds a subtle earthiness and helps the rounds hold their shape through two rounds of roasting. A scatter of fresh thyme at the end cuts through the sweetness with a herby, savory note that makes the whole platter feel restaurant-worthy. This is the kind of side that disappears fast at a dinner table, whether it's a weeknight meal or 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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