Pecan Caramel Crusted Sweet Potatoes
Indulge in the ultimate comfort food with these Pecan Caramel Crusted Sweet Potatoes—a dessert-inspired side dish that’s perfect for holidays or any special occasion. This recipe features perfectly roasted sweet potatoes, their natural sweetness enhanced by a rich, buttery caramel sauce infused with vanilla and a pinch of kosher salt. The crowning glory is a golden, crumbly topping of toasted pecans that brings irresistible crunch and nutty flavor. With its warm, gooey drizzle of reserved caramel sauce, this dish is a harmonious blend of sweet and savory elements that’s as visually stunning as it is delicious. Easy to prepare with wholesome ingredients, these decadent sweet potatoes are sure to be a star on your dinner table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 2 teaspoons vanilla extract
- 0.25 teaspoons kosher salt
- 1 cup pecans
- 0.25 cup all-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash and scrub the sweet potatoes. Pierce each one several times with a fork. Place on the prepared baking sheet and bake in the oven for 45-55 minutes, or until soft and easily pierced with a knife.
While the potatoes are baking, prepare the pecan-caramel topping. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Cook until well combined and the mixture begins to bubble. Remove from heat.
Chop the pecans and mix with the remaining 2 tablespoons of butter (melted) and the flour in a small bowl until crumbly. Stir in half of the caramel sauce (reserve the other half for drizzling).
When the sweet potatoes are done, remove them from the oven and let cool slightly, about 5-10 minutes. Slice each sweet potato down the center lengthwise, being careful not to cut all the way through, and gently fluff the flesh with a fork.
Spoon the pecan-caramel mixture over the top of each split sweet potato. Return the sweet potatoes to the oven and bake for an additional 10 minutes, or until the topping is golden and bubbly.
Remove from the oven and drizzle the reserved caramel sauce over the sweet potatoes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 24.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 130 mg | 3% | |
*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.
