Baked Pecan Sweet Potatoes
Indulge in the sweet, nutty perfection of Baked Pecan Sweet Potatoes, a comforting side dish that elevates any holiday table or weeknight dinner. This recipe highlights velvety roasted sweet potatoes, caramelized with a buttery pecan topping, rich brown sugar, and a hint of warm cinnamon and nutmeg. Finished with a drizzle of maple syrup, these sweet and savory delights are baked to perfection, creating a contrast of soft, fluffy centers and a golden, crunchy topping. Quick to prepare in under an hour and easy to customize, this dish is perfect for impressing guests or adding a touch of festive warmth to your meal. Whether served as a side or enjoyed on their own, these baked sweet potatoes are guaranteed to be a crowd-pleaser! Keywords: baked sweet potatoes, pecan topping, holiday side dish, caramelized sweet potatoes, easy sweet potato recipe.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 4 tablespoons butter
- 1 cup brown sugar
- 1 cup pecans
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly, then dry them with a clean kitchen towel.
Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Rub the sweet potatoes lightly with olive oil and place them on a baking sheet lined with parchment paper or aluminum foil.
Bake the sweet potatoes for 40-50 minutes, or until they are tender and easily pierced with a fork.
While the sweet potatoes are baking, prepare the pecan topping. In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar, cinnamon, nutmeg, vanilla extract, and salt until the mixture becomes smooth and bubbly.
Add the pecans and maple syrup to the saucepan, stirring until the pecans are fully coated. Remove the pan from heat and set aside.
Once the sweet potatoes are baked, carefully slice them lengthwise down the center. Use a fork to slightly mash and fluff the flesh inside the potato without removing it from the skin.
Spoon the pecan topping evenly over the sweet potatoes, ensuring each potato has an equal amount of the mixture.
Return the sweet potatoes to the oven and bake for an additional 5-7 minutes, or until the pecan topping is lightly browned and caramelized.
Remove the sweet potatoes from the oven and let them cool for 5 minutes before serving.
Serve warm and enjoy the mix of soft, flavorful sweet potato with the rich, crunchy pecan topping!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 168.1 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
