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Sweet Potatoes with Maple Pecans

Sweet Potatoes with Maple Pecans for a Cozy Holiday Treat

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This Sweet Potatoes with Maple Pecans recipe combines tender sweet potatoes with a rich maple butter sauce and crunchy pecans for a perfect holiday side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2-3 large Sweet Potatoes Peeled and sliced into thick rounds
  • ½ cup Salted Butter Use dairy-free alternative for vegan
For the Maple Butter Sauce
  • 2 teaspoons Maple Extract Can be substituted with real maple syrup
  • ¼ cup Brown Sugar Coconut sugar can serve as a lower-glycemic substitute
  • 1 pinch Nutmeg Adjust based on personal taste preference
  • 1 teaspoon Cinnamon Adjust based on personal taste preference
  • ½ cup Caramel Sauce Homemade or store-bought
  • 1 teaspoon Sea Salt Kosher salt can act as a suitable substitute
For the Topping
  • 1 cup Pecans Substitute with walnuts or almonds, or omit for nut-free
  • ½ cup Maple Syrup Opt for pure maple syrup
  • ¼ cup Granulated Sugar Can be omitted for a lower-sugar option

Equipment

  • Medium saucepan
  • Casserole Dish
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, melt ½ cup of salted butter for about 4 minutes, stirring frequently until it turns golden brown.
  3. Stir in 2 teaspoons of maple extract, ¼ cup of water, ½ cup of brown sugar, a pinch of nutmeg, and 1 teaspoon of cinnamon.
  4. Peel and slice 2 to 3 large sweet potatoes into ½-inch thick rounds.
  5. Pour the maple butter sauce generously over the sweet potatoes and cover the casserole dish tightly with aluminum foil.
  6. Bake in the preheated oven for 1 hour.
  7. Combine ½ cup of maple syrup, ½ cup of brown sugar, and ¼ cup of granulated sugar over medium heat to candy the pecans.
  8. Fold in 1 cup of pecans and stir continuously for about 8 minutes.
  9. Transfer the candied pecans onto parchment paper to cool.
  10. Once cool, top the sweet potatoes with the candied pecans and a light pinch of sea salt.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 450mgFiber: 6gSugar: 15gVitamin A: 18000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure even slicing for uniform cooking and watch the butter closely while browning to avoid burning.

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