Roasted Butter Pecan Sweet Potatoes Recipe
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This recipe for Roasted Butter Pecan Sweet Potatoes is something I created for Thanksgiving. I was asked to bring a sweet potato side this year and I didn’t want to bring anything too “boring”. I also had a bunch of pureed winter squash that I wanted to somehow work in this recipe. Well I have to report, it turned out amazing. How can you go wrong with a butter pecan topping? Every bite, literally, melts in your mouth. It’s pretty easy to whip up too. Buttery, creamy goodness!
I also came up with a recipe to use up the leftovers. Be ready for NO leftovers though. I had made a double-batch and with all the sides, I had about 1/3 of it left. I made it into a pecan sweet potato pie. It was ridiculously good. I ate the whole dang thing, except for one bite I offered up to my husband. I will share this recipe soon too – that I will show adaptations if you don’t have this recipe made first.
Let me show you how easy it is to make this recipe for Roasted Butter Pecan Sweet Potatoes.
If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Roasted Butter Pecan Sweet Potatoes
Print recipe
| Serves | 8 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 20 minutes |
| Allergy | Milk Allergy (Dairy), Tree Nuts Allergy |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Side Dish |
| Misc | Child Friendly, Pre-preparable |
| Occasion | Holiday Recipes, Thanksgiving |
Ingredients
puree
- 2 cups pureed sweet potatoes (about 3 medium sized sweet potatoes)
- 2 cups pureed winter squash (or one 15 ounce can pumpkin puree)
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt (any salt)
- 6 tablespoons melted butter (more if desired)
- 1/4 cup milk (I used non-fat)
topping
- 1/2 cup pecans, chopped and toasted
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt (any salt)
- 2 tablespoons butter, softened
Note
Recipe URL: https://recipesingoodtaste.com/?recipe=recipe-roasted-butter-pecan-sweet-potatoes-2
Directions
| Step 1 | Preheat your oven to 425° F (215°C). Prepare an 8x8 baking dish by spraying with non-stick cooking spray or buttering. | |
| Step 2 | Roast sweet potatoes by piercing each sweet potato with a fork 5 times on each side. Place on a baking sheet and roast at 425°F (215°C) for 30-40 minutes or until you can easily pierce the skin with a fork or paring knife. Toast pecans (5-10 minutes at 425°F) and winter squash (30-40 minutes at 425°F) in this stage too, if desired. | |
| Step 3 | Cool sweet potatoes and squash slightly before peeling. Skin should easily peel off. For squash, scoop out the flesh with a spoon. Slightly mash pulp and add to a large mixing bowl. | |
| Step 4 | Add in the sugar, melted butter, milk, and salt. Mash until well combined. | |
| Step 5 | Puree using an immersion blender (or a standard blender or food processor in batches). | |
| Step 6 | Spread mixture in a greased baking dish. Set aside as you make the topping. | |
| Step 7 | Reduce oven temp to 375° F (190°C). | |
| Step 8 | For the topping, combine well the cooled, toasted (finely) chopped pecans, salt, brown sugar and softened butter. | |
| Step 9 | Top the pureed mixture with the pecan mixture and bake at 375° F (190°C) for 18-20 minutes to warm through and top is baked. Serve hot. If there are any leftovers, see my recipe for a Pecan Sweet Potato Pie. |
