Sweet Potatoes with Maple Pecans

Most Southern Thanksgiving side dishes boast elements of sweet, spicy and savory and sweet potatoes with maple pecans is a holiday recipe that won’t disappoint.

You might also enjoy smoked turkey breast, beef wellington or leftover turkey shepherd’s pie.

Why You’ll Love It

Perfect for holidays: This dish feels festive and special enough for Thanksgiving or Christmas dinners.
Full of rich flavor: Browned butter, maple and caramel give the sweet potatoes deep, cozy flavor.
Make-ahead friendly: You can prepare the sweet potatoes and pecans in advance and assemble before serving.
A real crowd-pleaser: Everyone loves a sweet and savory side like this, making it perfect for gatherings.

Thanksgiving Yams with Pecans Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sweet potatoes: Sliced into thick rounds to soak up all the sweet maple butter sauce.
Salted butter: Browned for a rich, nutty flavor that enhances the sauce.
Maple extract: Boosts the maple flavor without overpowering the dish.
Brown sugar: Adds sweetness and caramel notes to both the potatoes and pecans.
Nutmeg and cinnamon: Warm spices that complement the maple and sweet potatoes.
Caramel sauce: Adds extra richness and depth to the maple butter sauce.
Sea salt: Balances the sweetness with a little savory pop.
Pecans: Chopped and candied for a crunchy, sweet topping.
Maple syrup: Coats the pecans with a glossy finish.
Granulated sugar: Helps crisp up the candied pecans and adds sweetness.

How to Make Thanksgiving Yams

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the butter: Melt and brown the butter in a saucepan, then set it aside.
Make the maple butter sauce: Whisk together maple extract, water, brown sugar, nutmeg, caramel and cinnamon, then add the browned butter and cook briefly.
Prepare the sweet potatoes: Peel and slice the sweet potatoes, then arrange in a greased casserole dish and cover with the maple butter sauce.
Bake the sweet potatoes: Cover with foil and bake until tender.
Candy the pecans: Cook the maple syrup, sugars and pecans until bubbly and caramelized, then let them set on parchment paper.
Assemble the dish: After the sweet potatoes cool slightly, top them with the candied pecans and a pinch of sea salt, then serve warm.

Substitutions and Variations

Swap the nuts: Use walnuts or almonds if you prefer or if you have a nut allergy alternative on hand.
Make it dairy-free: Replace the butter with a plant-based alternative for a dairy-free version.
Add a savory twist: Sprinkle a little cayenne or smoked paprika into the maple butter sauce for a hint of spice.

Serving Suggestions

Appetizers: Begin your festive meal with brie and cranberry bites or a Thanksgiving charcuterie board.
Main dish: Pair this sweet potatoes dish with stuffed turkey breast or holiday roasted chicken, adding green bean casserole and garlic butter fondant potatoes too!
Dessert: Finish off with one of these Thanksgiving desserts.

How to Store Sweet Potatoes and Candied Pecans

Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze it for up to 3 months, although the nuts won’t keep all of their crunchy texture.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up in the oven or microwave.