Maple Pecan Melting Sweet Potatoes

Maple Pecan Melting Sweet Potatoes
Sweet potatoes make for great side dishes and I'm always on the lookout for new ways to enjoy them! When I came across the idea for these melting sweet potatoes on Dessert for Two I knew that they would be a hit! I mean what's not to like? Sweet potatoes? Pecans? Maple syrup? That's all kinds of goodness in one side dish! The sweet potatoes are sliced into one inch discs and roasted in butter until the tops and bottoms are nice, golden brown and crispy and the inside roasts up nice and melt in your mouth tender and moist! The roasted sweet potatoes would be great just like that but they get even better when you top them in a pecan maple syrup! It's almost like having dessert as a side dish! These maple pecan melting sweet potatoes will definitely be a new staple in my meals!

Maple Pecan Melting Sweet Potatoes

Maple Pecan Melting Sweet Potatoes

Maple Pecan Melting Sweet Potatoes
It's so hard to resist just drinking up all of this maple pecan syrup!

Maple Pecan Melting Sweet Potatoes

Maple Pecan Melting Sweet Potatoes
Maple Pecan Melting Sweet Potatoes

Maple Pecan Melting Sweet Potatoes

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 6

Crispy on the outside, melt in your mouth on the inside sweet potatoes covered in a maple pecan sauce!

  • 1 1/2 pounds sweet potatoes, peeled and cut into 1 inch thick discs
  • 4 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup pecans, coarsely chopped
  1. Toss the sweet potatoes in the butter and salt, place in a single layer on a metal baking sheet, and bake in a preheated 425F/220C oven until golden brown and crispy on both sides, about 15-20 minutes per side.
  2. Meanwhile, bring the maple syrup to a simmer in a small sauce pan over medium heat, add the pecans, bring back to a simmer and remove from heat.

Option: Add 1 teaspoon vanilla to the sauce.
Option: Add 1/2 teaspoon of coarse sea salt to the sauce!
Option: add a pinch of cinnamon to the sauce!
Nutrition Facts: Calories 453, Fat 22g (Saturated 8.4, Trans 0), Cholesterol 31mg, Sodium 246mg, Carbs 62.7g (Fiber 8.5g, Sugars 13.1g), Protein 4.2g
Nutrition by: Nutritional facts powered by Edamam


Maria Lichty said...

A great side option for the upcoming holidays!

Heather Christo said...

Holy Moly- those do look absolutely incredible!

Joanne said...

These sweet potatoes look so delicious, and would taste like dessert.

CharlesR said...

These sound delicious, and Oh so sweet!
I think that the maple syrup would be great with some cardamon in it.

Lavues said...

That sounds really nice! I can savor this as a snack!

marla {Family Fresh Cooking} said...

These are so great for Thanksgiving!!

khillmiller said...

Made them to day for a an early Thanksgiving luncheon. OH MY. I'll never go back to the classic casserole. They were so awesome. So easy. PS, I soaked the pecans in bourbon for about an hour and added a tsp of the bourbom to the maple syrup, rather than vanilla. Yummo!

Kevin Lynch said...

khillmiller: I'm glad you enjoyed them and I love the bourbon idea!

Alicia said...

Thank you for this recipe. You can't go wrong with the ingredients--I added vanilla as you suggested--but I like that you don't have to babysit the dish. It's very delicious.

jarodsafehouse71 said...

OMGAWD! This was sooooooooooo delicious. I added more than a dash of cinnamon to the maple syrup. I couldn't get enough! Thank you for the recipe.

Kathy said...

I made these to go with our Thanksgiving meal last year and they were such a huge hit with the family, they were requested at the Christmas meal as well! Absolutely delicious.

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