Ingredients<\/h2> \n

\n \n \n \n \n \n \n \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n

puree<\/h3>

\n \n \n \n
• 2 cups pureed sweet potatoes (about 3 medium sized sweet potatoes)<\/li> \n \n \n
• 2 cups pureed winter squash (or one 15 ounce can pumpkin puree)<\/li> \n \n \n
• 1\/4 cup granulated sugar<\/li> \n \n \n
• 1\/2 teaspoon kosher salt (any salt)<\/li> \n \n \n
• 6 tablespoons melted butter (more if desired)<\/li> \n \n \n
• 1\/4 cup milk (I used non-fat)<\/li> \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n

  topping<\/h3>

  \n \n \n \n \n \n \n \n \n \n
  • 1\/2 cup pecans, chopped and toasted <\/li> \n \n \n
  • 1\/4 cup brown sugar<\/li> \n \n \n
  • 1\/4 teaspoon kosher salt (any salt)<\/li> \n \n \n
  • 2 tablespoons butter, softened<\/li> <\/ul> <\/div> \n \n

    Note<\/h2>

    Recipe URL:\u00a0https:\/\/recipesingoodtaste.com\/?recipe=recipe-roasted-butter-pecan-sweet-potatoes-2<\/p>\n\n

    \n

    \n Directions\n <\/h2> \n \n \n \n\n\n\n\n\n\n\n\n

    \n Step 1\n <\/td> \n \n	\n <\/td>	Preheat your oven to 425\u00b0 F (215\u00b0C). Prepare an 8x8 baking dish by spraying with non-stick cooking spray or buttering.<\/td> <\/tr> \n
    \n Step 2\n <\/td> \n \n	\n <\/td>	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\u00b0F (215\u00b0C) 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\u00b0F) and winter squash (30-40 minutes at 425\u00b0F) in this stage too, if desired. <\/td> <\/tr> \n
    \n Step 3\n <\/td> \n \n	\n <\/td>	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. <\/td> <\/tr> \n
    \n Step 4\n <\/td> \n \n	\n <\/td>	Add in the sugar, melted butter, milk, and salt. Mash until well combined.<\/td> <\/tr> \n
    \n Step 5\n <\/td> \n \n	\n <\/td>	Puree using an immersion blender (or a standard blender or food processor in batches).<\/td> <\/tr> \n
    \n Step 6\n <\/td> \n \n	\n <\/td>	Spread mixture in a greased baking dish. Set aside as you make the topping. <\/td> <\/tr> \n
    \n Step 7\n <\/td> \n \n	\n <\/td>	Reduce oven temp to 375\u00b0 F (190\u00b0C).<\/td> <\/tr> \n
    \n Step 8\n <\/td> \n \n	\n <\/td>	For the topping, combine well the cooled, toasted (finely) chopped pecans, salt, brown sugar and softened butter.<\/td> <\/tr> \n
    \n Step 9\n <\/td> \n \n	\n <\/td>	Top the pureed mixture with the pecan mixture and bake at 375\u00b0 F (190\u00b0C) 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.<\/td> <\/tr> <\/table> <\/div> <\/div>\n \n Powered by GetMeCooking<\/a>\n <\/div>\n Related Posts<\/H3> Apple Pecan Pancakes Recipe<\/a><\/li>\n Creamy Chicken & Mushroom Risotto Recipe<\/a><\/li>\n How to Make Homemade Ricotta Cheese<\/a><\/li>\n How to Roast and Puree Butternut Squash<\/a><\/li>\n Vanilla Chai Tea Mix Recipe<\/a><\/li>\n<\/ul><\/div> facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div>","protected":false},"excerpt":{"rendered":" facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div> Pin It facebook   twitter   stumbleupon   email   This recipe for Roasted Butter Pecan Sweet Potatoes is something\u00a0I created for Thanksgiving. I\u00a0was asked to bring a sweet potato side this year\u00a0and I didn\u2019t want to bring anything too \u201cboring\u201d. I also had a bunch of pureed winter squash that I wanted to somehow […]<\/p>\n facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div>","protected":false},"author":3,"featured_media":3363,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[129,138,112,146,181,125,145,87,25],"class_list":["post-3418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-butter","tag-creamy","tag-pecan","tag-pumpkin-puree","tag-roasted","tag-side-dish-2","tag-sweet-potato","tag-thanksgiving-2","tag-winter-squash"],"_links":{"self":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/3418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3418"}],"version-history":[{"count":10,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/3418\/revisions"}],"predecessor-version":[{"id":3434,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/3418\/revisions\/3434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/media\/3363"}],"wp:attachment":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}