Description
A simple yet flavorful recipe for roasted sweet potatoes with brown sugar and pecans, perfect as a side dish for any meal. Easy to make and always a crowd-pleaser.
Ingredients
Scale
- 2 pounds sweet potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 3 tablespoons packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Pinch of black pepper
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, combine melted butter and packed light brown sugar. Stir until mostly dissolved.
- 3. Add cubed sweet potatoes to the bowl and toss to coat evenly.
- 4. In a separate small bowl, combine chopped pecans, cinnamon, nutmeg, salt, and pepper.
- 5. Sprinkle the pecan mixture over the sweet potatoes and toss to combine.
- 6. Spread sweet potatoes and pecans in a single layer on the prepared baking sheet.
- 7. Roast for 25-35 minutes, or until tender and slightly caramelized, stirring halfway through.
- 8. Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes, or gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g