Roasted Sweet Potato with Candied Pecans
Roasted Sweet Potato with Candied Pecans

Roasted Sweet Potato with Candied Pecans

Jul 17, 2023

Jump to Recipe
Servings
8 servings
Course
Side Dish

Ingredients

For the Sweet potatoes:

  • 4 large sweet potatoes
  • Grated zest of ½ orange
  • Juice of 1 orange
  • 2 tablespoons heavy cream, or more as needed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ teaspoon grated nutmeg

For the Topping:

  • ½ cup packed brown sugar
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1 teaspoon salt
  • ¾ cup pecans, chopped

Instructions

  1. Preheat the oven to 400 degrees F. Lined a rimmed baking sheet with aluminum foil.
  2. Using a fork, poke holes all over the sweet potatoes and place them on the prepared baking sheet. Bake for about 45 minutes, until the potatoes are soft and easily pierced with a knife. Let the potatoes cool slightly. Turn the oven down to 375 degrees F.
  3. While the potatoes are cooling, prepare the topping. Combine the brown sugar, melted butter, salt, and pecans in a medium bowl. Stir the mixture around until most of the brown sugar has darkened from the butter. Set aside.
  4. When the potatoes are cool enough to handle, peel off the skins and put the flesh in a large bowl, breaking it up a bit with your fingers. Add the orange zest and juice, cream, melted butter, salt, and nutmeg. Using an electric hand mixer, blend the potatoes on medium speed until smooth, adding more cream if needed.
  5. Lightly grease a small casserole dish. Transfer the potato mixture to the casserole dish, pressing down so it is evenly spread out in the dish. Sprinkle the top with the sugared pecans as evenly as possible, then bake for 15–20 minutes, until the topping is crunchy. Serve warm.

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