Caramel-Topped Sweet Potatoes with Pecans
Warm, caramel-topped sweet potatoes finished with toasted pecans create a comforting and special side dish perfect for weeknights or holiday tables.
Ingredients
Main Ingredients
- 4 medium sweet potatoes (about 2–2.5 lb total)
- 4 tbsp unsalted butter divided (melted for the topping; reserve a little for serving if desired)
- 4 tbsp packed brown sugar (light or dark)
- 1/2 cup pecans, coarsely chopped (reserve a tablespoon for finishing)
- 1 pinch fine salt
Optional Additions
- 1 pinch cinnamon adds warmth
- 1 splash maple syrup for a different flavor profile
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- Wash the sweet potatoes and dry them. Pierce each potato all over with a fork (5–7 holes) so steam escapes while baking.
- Place potatoes directly on the baking sheet or on the oven rack with a sheet beneath to catch drips.
Baking
- Bake for 45–60 minutes, until a paring knife or skewer slides into the center with little resistance.
- While potatoes bake, combine brown sugar, melted butter, and chopped pecans in a small bowl. Stir until cohesive, the mixture should be moist but not watery.
- When potatoes are done, remove from oven. Cut each potato lengthwise and use a fork to gently fluff the flesh (be careful of steam). Sprinkle a pinch of salt over each.
- Spoon the brown sugar-pecan mixture evenly over the opened potatoes.
- Return to the oven for about 10 minutes so the sugar melts and the top caramelizes. Watch closely the last few minutes to avoid burning.
Serving
- Serve warm as a side. Finish with the reserved chopped pecans for extra texture.
Notes
These baked sweet potatoes pair wonderfully with roasted chicken, pork tenderloin, or a winter salad. They can be stored in the refrigerator for up to 4 days and can also be frozen without toppings for up to 3 months.