Wheat 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. A warm glaze of pure maple syrup, cinnamon, ginger, and olive oil gets tossed with toasted pecan halves right on the stovetop, filling your kitchen with an aroma that's almost unfair. Every ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-squinting required. The sweet potatoes are left unpeeled and sliced into rounds, which means less prep work and more of those gorgeous caramelized edges that make each bite so satisfying. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the whole thing from tipping into dessert territory. This is the kind of recipe that looks like you put in serious effort but comes together with a sheet pan, a small saucepan, and very little fuss.
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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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