Introduction

Pecan-Crusted Sweet Potato Bake is a deliciously sweet, nutty, and comforting side dish that’s perfect for fall, holiday dinners, or cozy family meals. Tender roasted sweet potatoes are coated in a buttery, crunchy pecan topping, creating the perfect balance of creamy interior and crisp exterior. A touch of cinnamon and brown sugar enhances the natural sweetness of the sweet potatoes, making this dish irresistible.

This bake is ideal for Thanksgiving, Christmas, or anytime you want a side that feels indulgent yet wholesome. It’s visually appealing with a golden-brown pecan crust, making it a show-stopping addition to any table.

Why I Love This Recipe

I love this recipe because it transforms simple sweet potatoes into a luxurious, crunchy, and sweet side dish. The combination of the creamy, soft sweet potatoes with the nutty, caramelized pecan topping is pure comfort food. It’s warm, flavorful, and packed with autumnal flavors that evoke the essence of fall.

It’s also incredibly versatile—perfect for holiday feasts or a special weeknight dinner—and the aroma while baking is absolutely heavenly.

Why This is a Must-Try Dish

• Perfectly balanced: Creamy, sweet, and nutty with a satisfying crunch.
• Seasonal and festive: Ideal for fall and holiday meals.
• Family-friendly: Loved by kids and adults alike.
• Easy to make ahead: Can be prepped in advance and baked when needed.
• Beautiful presentation: Golden pecan crust makes it a centerpiece-worthy side.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 40–45 minutes
• Total Time: 55–60 minutes
• Servings: 6
• Calories: ~350 calories per serving
• Course: Side Dish
• Cuisine: American / Fall-inspired

Ingredients

For the Sweet Potatoes:

• 3 cups sweet potatoes, peeled and diced (about 2 large sweet potatoes)
• 2 tablespoons butter, melted
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the Pecan Topping:

• 1 cup pecans, chopped
• ¼ cup brown sugar
• 2 tablespoons butter, melted
• ½ teaspoon cinnamon
• Pinch of salt

Cooking Directions

Preparing the Sweet Potatoes:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss diced sweet potatoes with melted butter, brown sugar, cinnamon, nutmeg, and a pinch of salt until evenly coated.
3. Transfer sweet potatoes to a greased 9×13-inch baking dish.

Preparing the Pecan Topping:

1. In a small bowl, mix chopped pecans, brown sugar, melted butter, cinnamon, and salt.
2. Sprinkle the pecan mixture evenly over the sweet potatoes.

Baking:

1. Cover the baking dish with foil and bake for 25 minutes.
2. Remove foil and bake for an additional 15–20 minutes, or until sweet potatoes are tender and pecan topping is golden and crisp.
3. Remove from oven and let cool slightly before serving.

Step-by-Step Preparation Method

1. Preheat oven to 375°F (190°C).
2. Peel and dice sweet potatoes.
3. Toss sweet potatoes with melted butter, brown sugar, cinnamon, nutmeg, and salt.
4. Place sweet potatoes in a greased baking dish.
5. Mix pecans, brown sugar, butter, cinnamon, and salt in a small bowl.
6. Spread pecan topping evenly over sweet potatoes.
7. Cover with foil and bake 25 minutes.
8. Remove foil and bake an additional 15–20 minutes until tender and golden.
9. Let cool slightly, then serve.

How to Serve

• Serve as a side dish with roasted meats, poultry, or ham.
• Garnish with fresh thyme or rosemary for a festive presentation.
• Pair with a fresh salad or green beans for a complete fall meal.

Recipe Tips

• Roast sweet potatoes evenly by cutting them into uniform pieces.
• Use fresh pecans for maximum crunch and flavor.
• Covering with foil initially prevents the topping from burning before the potatoes are tender.
• Stir gently before serving to mix some of the pecan topping into the sweet potatoes.
• Can drizzle a little maple syrup over the top for added sweetness.

Variations

1. Spice Variation: Add ground ginger or cloves to the sweet potatoes for a warming spice profile.
2. Nut Variation: Substitute pecans with walnuts or almonds.
3. Savory Twist: Reduce sugar in both sweet potatoes and topping, and add a pinch of smoked paprika for a slightly savory-sweet version.
4. Marshmallow Topping: Sprinkle mini marshmallows over pecans in the last 5 minutes of baking for a traditional holiday twist.
5. Vegan Option: Replace butter with coconut oil or plant-based margarine.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Can be frozen before baking for up to 2 months; thaw in refrigerator and bake as directed.
• Reheating: Reheat in oven at 350°F (175°C) until warmed through, about 10–15 minutes.

Special Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Spoon or spatula
• Knife and cutting board

FAQ

Q1: Can I use canned sweet potatoes?
A: Yes, but reduce the baking time to prevent overcooking.

Q2: Can I prepare this dish ahead of time?
A: Yes, assemble in advance and store in the refrigerator until ready to bake.

Q3: Can I make this gluten-free?
A: Yes, the recipe is naturally gluten-free.

Q4: Can I make it nut-free?
A: Substitute pecans with seeds (like sunflower or pumpkin seeds) for a nut-free version.

Q5: How do I get a crunchy topping?
A: Ensure the topping is spread evenly and bake uncovered in the last 15–20 minutes to crisp up.

Conclusion

Pecan-Crusted Sweet Potato Bake is a perfect combination of creamy, sweet, and crunchy textures that makes it a standout side dish for fall and holiday meals. With its golden pecan topping, tender sweet potatoes, and warm spices, it’s both comforting and elegant. Easy to prepare, visually appealing, and bursting with seasonal flavors, this dish is a must-try for anyone who loves classic autumnal comfort food.