Candied Sweet Potatoes Pecans

This candied sweet potato with pecans recipe transforms a classic holiday side dish into something warm, textured, and deeply comforting. It balances the natural sweetness of tender orange-fleshed sweet potatoes with crunchy toasted pecans, rich butter, and fragrant spices for a dish that feels like a hug on a plate.

This was my go-to dish when I wanted something less common than the marshmallow-topped sweet potatoes. The first time I made it, the family went quiet at the table, and that’s my signal it was a hit.

Ingredients

• Four pounds orange-fleshed sweet potatoes: look for firm, unblemished tubers with smooth skin for the best texture and flavor
• One cup packed dark brown sugar: delivers rich caramel notes and moisture
• Half a cup unsalted butter softened: provides creaminess and richness without overpowering the sweetness
• Half a cup chopped pecans: adds welcome crunch and a nutty depth
• One teaspoon pumpkin pie spice: the warm, familiar blend that lifts the entire dish
• Two teaspoons butter softened: used to grease the baking dish and help everything meld

Step-by-Step Instructions

Preheat the oven and bake the potatoes:

Set the oven to 400 degrees Fahrenheit. Prick each sweet potato several times with a fork. Place them on a baking sheet and bake for about one and a half hours until they can be easily pierced by a sharp knife. Let them cool for 20 minutes. Keeping the oven hot is important for the next step.

Make the topping:

While the potatoes cool, combine the brown sugar, half a cup of softened butter, pecans, and pumpkin pie spice in a bowl. This mixture will become the luscious topping that brings the dish’s flavor together.

Prep and layer the sweet potatoes:

Peel the cooled sweet potatoes, then cut them crosswise into slices about three quarters of an inch thick. Lightly grease a 9 by 13-inch baking dish with two teaspoons of softened butter to prevent sticking and add extra flavor. Arrange half of the sliced sweet potatoes in a single layer. Spoon the topping evenly over these slices. Add the remaining potato slices in another single layer and sprinkle the rest of the topping on top.

Bake until bubbling and golden:

Place the assembled dish back into the oven uncovered. Bake for about 20 minutes or until the topping is bubbly and beautifully browned. When serving, spoon some of the sauce from the pan over each portion for maximum flavor.

Save

The first time my grandmother tasted this, she said it reminded her of the sweet potatoes her mother used to make but with a fresher, nuttier twist. The pecans are my favorite part because they add this irresistible crunch that complements the soft potato perfectly.

Storage tips

If you want to keep leftovers, store any cooled candied sweet potatoes in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to keep the topping crisp rather than soggy. For freezer storage, freeze in a covered container for up to three months and thaw overnight before reheating.

Ingredient substitutions

If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and ground cloves in equal parts to create your own blend. Walnuts make a great substitute for pecans and add a slightly earthier flavor. You can try using light brown sugar instead of dark if that is all you have on hand, but the flavor will be less deep and molasses-rich.

Serving suggestions

This dish goes beautifully with roasted turkey or ham and a fresh green salad to balance the sweetness. Leftovers also make a surprisingly good topping on vanilla ice cream for a cozy dessert twist. For a fun change, sprinkle a little flaky sea salt over the top before serving to bring out the sweetness even more.

Cultural context

Candied sweet potatoes are a classic in Southern United States holiday meals, often seen as a comforting tradition passed down through generations. This version highlights the region's love for combining sweet, nutty, and buttery flavors while elevating the humble sweet potato beyond typical preparation styles.

Recipe FAQs

→ What type of sweet potatoes work best?

Orange-fleshed sweet potatoes are ideal for their natural sweetness and soft texture when baked.

→ Can I substitute pecans with other nuts?

Yes, chopped walnuts can be used as an alternative for a similar crunch and flavor profile.

→ How long should the sweet potatoes be baked initially?

Bake whole sweet potatoes for about 1 ½ hours at 400°F until easily pierced with a knife.

→ Is it necessary to peel the sweet potatoes before layering?

Yes, peeling helps the flavors absorb better and ensures a smooth texture in the finished dish.

→ How can I ensure the topping becomes nicely caramelized?

The topping caramelizes during the final 20-minute bake uncovered, allowing sugars to bubble and brown beautifully.