Pecan Sweet Potatoes
Sweet potatoes are baked in a rich orange sauce topped with chopped pecans, creating a warm, nutty, and slightly sweet side dish perfect for holiday dinners or family gatherings. The combination of flavors and textures makes it a comforting addition to any meal.
Ingredients
Instructions
- Melt butter or margarine in a saucepan.
- Blend cornstarch, brown sugar, and salt; mix with the melted butter.
- Gradually add orange juice, stirring until the mixture thickens and becomes clear.
- Place sweet potatoes into a 1 1/2-quart casserole dish.
- Pour the sauce over the sweet potatoes.
- Sprinkle with chopped pecans.
- Bake, covered, at 350°F for 45 minutes or until heated through.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you're looking for a healthier option, substitute half of the brown sugar with maple syrup. You can also add a pinch of cinnamon or nutmeg for extra warmth. If you don't have pecans, walnuts or almonds can work as great alternatives.
Serving Suggestions
These Pecan Sweet Potatoes make a delightful side for holiday meals and pair beautifully with roasted meats or vegetarian dishes. Consider serving alongside a fresh green salad or with dishes like Cabbage Tomato Rice Casserole for a balanced meal. They can also be a sweet addition to a brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the sweet potatoes in a baking dish and cover with foil, reheating in a preheated oven at 350°F until warmed through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Sweet Potatoes contains roughly 1554 calories, with 2g protein, 58g carbohydrates, and 146g fat. It is a good source of dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1339mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Absolutely! If using fresh sweet potatoes, peel and cube them, then boil or steam until tender before adding them to the casserole. You may need to adjust the cooking time to ensure they are heated through in the oven.
How can I make this recipe vegan?
To make this dish vegan, substitute the butter with a plant-based margarine and replace the brown sugar with coconut sugar or maple syrup. You can also use a non-dairy milk in place of the orange juice for a creamier texture.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish a day in advance. Assemble the sweet potatoes and sauce in the casserole dish, cover, and refrigerate. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).