Maple Glazed Grilled Sweet Potatoes with Toasted Pecans
A warm, comforting dish that balances the natural sweetness of honeyed maple with the earthy notes of grilled sweet potatoes. Toasted pecans add crunch and a nutty finish. This recipe is approachable, perfect for weeknights or a relaxed weekend meal.
Ingredients
- 2 lb sweet potatoes, scrubbed and peeled or left with skin on if preferred
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
- 1/2 cup pecans, chopped
- 1 pinch black pepper (optional)
Instructions
- Preheat the grill to medium heat. If you’re using a grill pan on the stove, heat it over medium heat as well.
- Slice the sweet potatoes into even rounds or planks, about 1/2 inch thick. This helps them cook evenly on the grill.
- Toss the potatoes with olive oil, salt, and cinnamon. You want a light coating, just enough to carry the maple glaze later.
- Grill the potato slices for 4 to 5 minutes per side, until they’re tender and have nice grill marks. If some pieces resist, give them a little extra time, they’ll soften up.
- While the potatoes cook, toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they’re fragrant and lightly browned.
- In a small saucepan, melt the butter and whisk in the maple syrup. Let it simmer for a minute, then pour in a pinch of salt. You want a glossy, cohesive glaze.
- Brush the warm potatoes with the maple glaze, flipping and coating on both sides. This helps the glaze cling and sets nicely as it cools.
- Scatter the toasted pecans over the glazed potatoes. If you like a little extra zing, finish with a light crack of black pepper.
- Serve immediately while warm. The contrast between the crisp edges and soft centers makes a nice texture contrast.