Sweet Potatoes with Brown Sugar Pecans
These Sweet Potatoes with Brown Sugar Pecans have the perfect amount of sweetness and sauce. Just a few ingredients and you have an easy side dish to go with just about anything.
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I didn’t grow up eating sweet potatoes of any sort, except for the occasional Thanksgiving casserole if someone brought them. Sadly they were always canned and it was just a big fat no for me! It wasn’t until I was much older that I started enjoying this versatile vegetable; fresh of course. Not only are they delicious, they are packed with rich nutrients, and there are so many ways to prepare and use them in recipes.
Holiday meals are the perfect time to make recipes calling for Sweet Potatoes. They pair well with all those savory dishes, and I am one of those weirdos that mix their food, especially if it’s sweet and savory. A scoop of these Sweet Potatoes along side roasted turkey, stuffing, and mashed potatoes and gravy, is absolute heavenly.
These potatoes are lightly sweetened and have just the right amount of buttery goodness that I love in a sweet potato casserole. And the brown sugar pecans add a nice light crunch.
Types Of Sweet Potatoes:
The most common found in local grocery stores are the white, purple, and orange ones (also known as yams). I like using yams because of its bright orange color. And depending on the type, sweet potatoes can be super sweet or mild. I find that mild ones (like yams) work better for recipes like this because of the added sugar.
Now if you have a sweet tooth like my husband, you can always add mini marshmallows to the top of the pecans for extra sweetness. Whichever you choose, they will be perfectly delicious!
Other Recipes You Might Enjoy:
- Loaded Sweet Potato Bites
- Slow-Cooker Pot Roast with Sweet Potatoes and Jalapenos
- Autumn Chicken Soup with Orzo
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Let’s eat!🤍
Sweet Potatoes with Brown Sugar Pecans
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes or yams, peeled and sliced in rounds, about 1/4 inch thick
- 3 tbsp packed brown sugar
- 2 tbsp melted butter
- 1/2 tsp pumpkin pie spice
- pinch of salt
- non-stick cooking spray
Pecan topping
- 1/2 cup fine chopped pecans
- 1/4 tsp pumpkin pie spice
- 1 tbsp melted butter
- 1 tbsp flour, all-purpose or gluten free can be used
- 1 tbsp brown sugar
Instructions
For the potatoes
- Preheat oven to 375°F and prepare a 2 quart square baking dish by coating with non-stick cooking spray.
- Place sliced potatoes in a large bowl and add the rest of the potato ingredients. Toss to combine. You'll start to see a sauce form.
- Place potatoes in the prepared baking dish and cover with foil. Bake for 45-50 minutes until the potatoes are almost fork tender. You'll still want a little firmness to them.
Mix topping
- Mix all ingredients in a small bowl until well combined. Set aside until potatoes are finished cooking.
- When potatoes are cooked, remove from the oven and top with pecan mixture, and marshmallows if using them. Put back in the oven, uncovered, for 10-15 minutes to toast the pecans and finish cooking the potatoes. I like my potatoes to have a little bite to them, not mushy, but you can cook them to your liking. Serve and enjoy!
Notes
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