Back to Butter-Pecan Sweet Potatoes All Reviews for Butter-Pecan Sweet Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Butter-Pecan Sweet Potatoes Recipe Summary prep: 10 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 8 medium sweet potatoes (5 pounds) 2 tablespoons olive oil Coarse salt 2 tablespoons butter, cut into small pieces 2 tablespoons light-brown sugar 1/3 cup pecan pieces 1/8 teaspoon cayenne pepper
Cook’s Notes To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
Gallery Butter-Pecan Sweet Potatoes
Recipe Summary prep: 10 mins total: 50 mins Servings: 8
Gallery
Butter-Pecan Sweet Potatoes
Butter-Pecan Sweet Potatoes
Butter-Pecan Sweet Potatoes
Recipe Summary prep: 10 mins total: 50 mins Servings: 8
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 8
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 8 medium sweet potatoes (5 pounds) 2 tablespoons olive oil Coarse salt 2 tablespoons butter, cut into small pieces 2 tablespoons light-brown sugar 1/3 cup pecan pieces 1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Cook’s Notes To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
Cook’s Notes
To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
Reviews (14)
Add Rating & Review 435 Ratings 5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
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Reviews (14)
Add Rating & Review 435 Ratings 5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
Add Rating & Review
435 Ratings 5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
435 Ratings 5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
435 Ratings 5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
5 star values: 67 4 star values: 87 3 star values: 184 2 star values: 77 1 star values: 20
Martha Stewart Member Rating: 4 stars 11/24/2012 So great! Perfect amount of spicy and sweet. Martha Stewart Member Rating: Unrated 11/23/2011 The recipe can be made through step 2 up to 5 hours ahead. Is there a reason it cannot be made the day before through step 2? Martha Stewart Member Rating: Unrated 11/18/2010 Has anyone tried this with Splenda brown sugar? I agree with earlier comment that nutritional information with all of the recipes would be so helpful. Martha Stewart Member Rating: Unrated 11/14/2010 They were dee-licious! Martha Stewart Member Rating: Unrated 11/27/2008 These were a delicious addition to Thanksgiving dinner. So good and so easy. I will definitely make these throughout the year! Martha Stewart Member Rating: Unrated 12/06/2007 The cayenne is a nice surprise, but be sure to spread it out very thinly so there is not too much on one bite. Martha Stewart Member Rating: Unrated 11/16/2007 being from France I never had anything with marshmallow so for me it doesn't sound very good, although with pecan that sounds really good this is going to be my first time to a Thanks giving dinner and this is going to be my contribution to a side dish Martha Stewart Member Rating: Unrated 11/14/2007 The added sugar gives the sweet potatoes a candied affect and glaze--it's Thanksgiving--time for a bit of overindulgence! Martha Stewart Member Rating: Unrated 11/14/2007 It sounds great. I like it with marshmellows but will try this one with the pecans instead. Will also try it without the addde sugar. I don't need it. Martha Stewart Member Rating: Unrated 11/14/2007 It is a southern dish which commonly made with brown sugar and sometimes marshmallows. Martha Stewart Member Rating: Unrated 11/13/2007 Why does everyone always cook sweet potatoes with sugar? I like them much better with butter, a touch of garlic, chili powder and chopped roasted pecans. DH won't eat the sweet ones but he'll eat these.... Martha Stewart Member Rating: Unrated 11/13/2007 I agree! Martha Stewart Member Rating: Unrated 11/13/2007 It would be so helpful if the nutirtional information could be included in all of yourrecipes.Martha Stewart Member
Rating: 4 stars 11/24/2012
So great! Perfect amount of spicy and sweet.
Rating: 4 stars
Rating: Unrated 11/23/2011
The recipe can be made through step 2 up to 5 hours ahead. Is there a reason it cannot be made the day before through step 2?
Rating: Unrated
Rating: Unrated 11/18/2010
Has anyone tried this with Splenda brown sugar? I agree with earlier comment that nutritional information with all of the recipes would be so helpful.
Rating: Unrated 11/14/2010
They were dee-licious!
Rating: Unrated 11/27/2008
These were a delicious addition to Thanksgiving dinner. So good and so easy. I will definitely make these throughout the year!
Rating: Unrated 12/06/2007
The cayenne is a nice surprise, but be sure to spread it out very thinly so there is not too much on one bite.
Rating: Unrated 11/16/2007
being from France I never had anything with marshmallow so for me it doesn’t sound very good, although with pecan that sounds really good this is going to be my first time to a Thanks giving dinner and this is going to be my contribution to a side dish
Rating: Unrated 11/14/2007
The added sugar gives the sweet potatoes a candied affect and glaze–it’s Thanksgiving–time for a bit of overindulgence!
It sounds great. I like it with marshmellows but will try this one with the pecans instead. Will also try it without the addde sugar. I don’t need it.
It is a southern dish which commonly made with brown sugar and sometimes marshmallows.
Rating: Unrated 11/13/2007
Why does everyone always cook sweet potatoes with sugar? I like them much better with butter, a touch of garlic, chili powder and chopped roasted pecans. DH won’t eat the sweet ones but he’ll eat these….
I agree!
It would be so helpful if the nutirtional information could be included in all of yourrecipes.
All Reviews for Butter-Pecan Sweet Potatoes
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All Reviews for Butter-Pecan Sweet Potatoes
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