Walnut 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 effortless showstopper that belongs on any table. The glaze comes together in just a few minutes on the stovetop, combining pure maple syrup, warm cinnamon, and a hint of ginger into something that smells absolutely incredible as it bubbles away. Pecans get stirred right in, coating every half and adding a satisfying crunch that plays beautifully against the tender potato rounds. For anyone navigating tree nut concerns specifically around walnuts, this recipe leans fully into pecans instead, so there's no guesswork or substitution needed — it's built this way from the start. The unpeeled sweet potato rounds develop gorgeous golden rings on both sides thanks to a simple flip halfway through roasting, giving you that restaurant-quality caramelization with minimal effort. A scatter of fresh thyme at the end adds a subtle herby note that keeps the whole thing from tipping too sweet. It's the kind of side dish that disappears fast, so you might want to plan for seconds.
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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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