Sweet Potatoes with Maple Pecans
Tender sweet potatoes baked in a maple butter sauce and topped with crunchy candied pecans make this a crowd-pleasing side dish perfect for holidays or gatherings.
Servings: 9
Equipment
- Casserole Dish
Ingredients
- 5 sweet potatoes or yams
- ½ Cup salted butter
- 1 Teaspoon maple extract
- 2 Tablespoon water
- 1 Cup brown sugar
- ½ Teaspoon nutmeg
- ½ Teaspoon cinnamon
- 2 Tablespoon caramel sauce
- 1 Teaspoon sea salt
Candied Maple Pecans
- 1 Cup pecans chopped
- ¼ Cup maple syrup
- ¼ Cup brown sugar
- 1 Tablespoon granulated sugar
Topping
- Pinch sea salt
Instructions
- Preheat over to 375 degrees F. Brown the butter. Add butter to a saucepan over medium heat. Whisk often and brown, about 4 minutes. Remove from heat and pour into a glass container to prevent burning.
- Return the saucepan to the stove without rinsing. Add maple extract, water, brown sugar, nutmeg, caramel, cinnamon and whisk. Cook for 2 minutes, then pour in the butter. Lower heat to low and cook for 10 minutes.
- Peel sweet potatoes and slice into ½” thick rounds. Arrange in a greased casserole dish. Pour sweet maple butter sauce over the sweet potatoes and cover with foil.
- Place into the oven on the center rack. Bake for 1 hour at 375 degrees F.
- Meanwhile, prepare candied pecans. Add everything but the pecans to a saucepan over medium heat. Stir until dissolved and cook for 5 minutes, or until mixture starts to bubble.
- Next, fold in the pecans. Stir to coat and cook for 8 minutes.
- Pour the pecans onto a parchment paper lined baking sheet and let set until step 8.
- Remove the sweet potatoes from the oven and let them cool for 5 to 10 minutes.
- Next, top with candied pecans and a pinch of sea salt. Serve warm.
Notes
Slice sweet potatoes evenly: This helps them cook uniformly so none are over or underdone.
Watch the butter while browning: Stir constantly to prevent burning and get a perfect nutty aroma.
Let the pecans cool fully: Cooling on parchment paper keeps the candied pecans crisp and prevents sticking.
Use real maple syrup: For the best flavor, avoid pancake syrup and choose pure maple syrup.
Watch the butter while browning: Stir constantly to prevent burning and get a perfect nutty aroma.
Let the pecans cool fully: Cooling on parchment paper keeps the candied pecans crisp and prevents sticking.
Use real maple syrup: For the best flavor, avoid pancake syrup and choose pure maple syrup.
Nutrition
Calories: 430kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 433mg | Potassium: 536mg | Fiber: 5g | Sugar: 45g | Vitamin A: 18138IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg
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