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Butter-Pecan Sweet Potatoes

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.

  • prep: 10 mins
    total time: 50 mins
  • servings: 8

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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

  1. Step 1

    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.

  2. Step 2

    Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.

  3. Step 3

    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.

Source
Everyday Food, November 2004

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Reviews (14)

  • 24 Nov, 2012

    So great! Perfect amount of spicy and sweet.

  • 23 Nov, 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?

  • 18 Nov, 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.

  • 14 Nov, 2010

    They were dee-licious!

  • 27 Nov, 2008

    These were a delicious addition to Thanksgiving dinner. So good and so easy. I will definitely make these throughout the year!

  • 6 Dec, 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.

  • 16 Nov, 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

  • 16 Nov, 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

  • 14 Nov, 2007

    The added sugar gives the sweet potatoes a candied affect and glaze--it's Thanksgiving--time for a bit of overindulgence!

  • 14 Nov, 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.

  • 14 Nov, 2007

    It is a southern dish which commonly made with brown sugar and sometimes marshmallows.

  • 13 Nov, 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....

  • 13 Nov, 2007

    I agree!

  • 13 Nov, 2007

    It would be so helpful if the nutirtional information could be included in all of yourrecipes.