Ahhh Brown Sugar Pecan Roasted Sweet Potatoes. Who can resist a slightly sweet, slightly crunchy, straight-up delicious sweet potato dish?
Not I. Not I indeed.
Why Brown Sugar Pecan Roasted Sweet Potatoes
Sweet potato screams foodie and healthy all at the same time. That is probably why it has become increasingly popular lately. But you know what is even better?
A scrumptiously delicious sweet potato dish that requires only four ingredients. FOUR. And yes, that includes the sweet potato itself. I call this the scrape-the-pantry dish. And I love scrape-the-pantry dishes.
The loveliness in this Brown Sugar Pecan Roasted Sweet Potatoes recipe lies in the fact that we added just enough flavors to enhance the taste and texture of the sweet potatoes, and then we simply let those sweet potatoes tell the story. It is after all, the star of the dish.
In other words: Don’t mess with the sweet potatoes. At least not too much anyway.
How to Brown Sugar Pecan Roasted Sweet Potatoes?
Making this dish is simple. First, cut up sweet potatoes into 1 to 2 inch cubes, or cube-like shapes and throw them into a large mixing bowl.
Add chopped pecans and brown sugar to the sweet potatoes. Then, since it is, after all, the holidays, we melt butter and pour it onto the sweet potatoes. If you are not making this during the holidays, just pretend like it is the holidays after all. 🙂 It works for me all the time.
The real reason why butter is needed (besides the fact that butter is AMAZING) is that it acts as a glue. It helps the rest of the stuff stick to the sweet potatoes. Therefore give it a good stir to evenly coat the sweet potatoes with butter.
Spread the sweet potatoes onto a baking sheet, and avoid overlapping them.
Bake in the oven at 350 degrees F for ~40 minutes. Then remove and behold this ooey-gooey goodness.
Look at the melted brown sugar and butter creating this sticky glaze and clinging on dearly to the sweet potatoes. The sticky goodness do stick to the baking sheet so don’t forget to scrap it up while it is still warm!
One of my favorite parts of this is when you bite into it, you get the soft crunch of the toasted pecans. With just four ingredients, you get sweet, salty, and a slightly crunchy texture wrapped around the sweet potatoes. Irresistible!
How to serve it?
Brown Sugar Pecan Roasted Sweet Potatoes is a perfect, traditional side dish to ham, chicken, steak, pork… just about any kind of meat or protein. It can also be served as a side to sandwiches, eaten by itself for a lighter fare, or added onto a bed of lettuce as a salad. So many options, and delicious in every way!
Did I mentioned how ridiculously easy it is to make this beautiful dish? Have a go at it and let me know what you think!
Other Sweet Potato Recipes!
- Spicy and Sweet Roasted Sweet Potatoes
- Sweet Potato and Kielbasa Hash
- Holiday Praline Yams (Sweet Potato) – by my blogger friend, Kathleen from the Fresh Cooky!
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
Brown Sugar Pecan Roasted Sweet Potatoes
- 2 large sweet potatoes (~1.5 lbs)
- 4-5 tbsp salted butter
- 3 tbsp brown sugar
- 1/2 cup chopped pecans
- Pre-heat oven to 350 degrees F
- Scrub sweet potatoes, peel, and dice into 1-2 inch cubes. Transfer potatoes to a large mixing bowl.
- Melt salted butter and chop up pecans.
- Add brown sugar, chopped pecans and melted butter to sweet potatoes. Mix well to evenly coat sweet potatoes.
- Transfer sweet potatoes to a baking sheet, and spread them out. Do not overlap the sweet potatoes.
- Bake for ~40 minutes, or until sweet potatoes are tender.
- Serve warm and enjoy!