Butter Pecan Sweet Potatoes Recipe

5 from 10 votes

Butter Pecan Sweet Potatoes Recipe

The perfect balance between sugary and crunchy, this Butter Pecan Sweet Potatoes recipe will be your new favorite Thanksgiving side dish - or maybe your new favorite main dish, ever.

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: gluten-free casserole recipes, gluten-free holiday recipes, gluten-free side dish, holiday recipes, side dish recipes, sweet potato recipes, thanksgiving recipes

Servings: people

Calories: 175kcal

Author: K.C. Cornwell

Ingredients

8 medium sweet potatoes, 5 lbs.
2-3 tablespoon olive oil
coarse sea salt
3 tablespoon butter, melted
3 tablespoon brown sugar
⅛ teaspoon cayenne pepper or Boonville Spicy Piment d’Ville
½ c. pecan pieces

Instructions

Preheat oven to 400 degrees F.
Peel the sweet potatoes and quarter lengthwise, then cut into cubes about ½ inch thick.
Spread the potatoes out in a single layer on two baking sheets. Toss the potatoes with olive oil and season with sea salt.
Cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
Stir the melted butter, brown sugar, and cayenne pepper together in a small bowl. Spread the pecan evenly over the sweet potatoes, and then drizzle the butter and sugar mixture over the top. Return to the oven and bake until butter mixture is beginning to bubble and pecans are toasted, about 8-10 minutes.
Toss the potatoes together in a large bowl and check for seasoning, add more salt if needed. Serve immediately.

Notes

To make ahead: bake the sweet potatoes with the olive oil and salt, then cool, cover and refrigerate for up to 6 hours. About 30 minutes before you are ready to serve, warm the potatoes on slightly greased sheet pans for 5 minutes, then proceed with recipe.

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