Red Lobster Whipped Sweet Potatoes with Honey Roasted Pecans (Copycat Recipe)

Are you Missing Red Lobster’s legendary whipped sweet potatoes? This copycat recipe brings back the restaurant’s most requested holiday side dish, which disappeared from menus in 2016. With silky smooth sweet potatoes and irresistible honey-glazed pecans, you can recreate this fan favorite at home anytime. The combination of creamy, naturally sweet potatoes with crunchy, caramelized nuts creates the perfect blend of textures and flavors that makes this dish memorable.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

The secret to Red Lobster’s irresistible sweet potatoes lies in proper roasting technique and the perfect honey-to-butter ratio. Baking the sweet potatoes whole concentrates their natural sugars, while whipping them with butter creates that signature restaurant-quality smoothness. The honey roasted pecans add essential textural contrast and a touch of sophisticated sweetness that elevates this from ordinary to extraordinary.

For the Whipped Sweet Potatoes:

• Sweet potatoes – Choose firm, unblemished potatoes for the best texture and flavor
• Unsalted butter – Adds richness and helps achieve the creamy consistency
• Heavy cream – Creates the signature smooth, whipped texture
• Brown sugar – Enhances the natural sweetness without overpowering
• Salt – Balances the sweetness and enhances all flavors
• Ground cinnamon – Provides warm spice that complements the sweet potatoes
• Ground nutmeg – Adds subtle depth and complexity

For the Honey Roasted Pecans:

• Pecan halves – Use fresh pecans for the best crunch and flavor
• Honey – Creates the signature glaze and caramelization
• Unsalted butter – Helps the honey coat evenly and adds richness
• Salt – Balances the sweetness and enhances the nuttiness
• Ground cinnamon – Complements the honey with warm spice notes

Step-by-Step Instructions

Preparing the Sweet Potatoes:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Wash sweet potatoes thoroughly but do not pierce them.
3. Place sweet potatoes on the prepared baking sheet and bake for 40-45 minutes for medium-sized potatoes, or until a fork slides through the potato easily when poked. Larger or smaller sweet potatoes will require adjusted cooking times.
4. Remove from oven and let cool for 10 minutes until safe to handle. Peel the sweet potatoes and place flesh into a large mixing bowl.

Making the Honey Roasted Pecans:

5. In a small saucepan over medium-low heat, melt 1 tablespoon butter and 2 tablespoons honey together, stirring until smooth and well combined.
6. Add cinnamon and salt to the honey mixture, stirring to combine.
7. Pour the honey sauce over the pecans, stirring until each piece is thoroughly coated.
8. Spread pecans in a single layer on the parchment-lined baking sheet.
9. Bake for 15-20 minutes, stirring the nuts several times while baking, until pecans are golden brown and fragrant. Remove and set aside to cool.

Whipping the Sweet Potatoes:

10. Add 1/2 cup butter, salt, and brown sugar to the bowl with the sweet potato flesh.
11. Using an electric mixer, whip all ingredients together until the mixture is light, fluffy, and completely smooth.
12. Taste and adjust seasonings as needed, adding more salt or brown sugar to preference.
13. Transfer to individual casserole dishes (as Red Lobster does) or one large casserole dish.
14. Top generously with honey roasted pecans and drizzle with melted butter if desired just before serving.

Chef’s Notes

The key to restaurant-quality results is patience during the roasting process. Don’t rush the sweet potatoes; properly baked potatoes will have concentrated flavors and the right moisture content for whipping. When making the pecans, observe during the final minutes of baking as they can go from perfectly golden to burnt quickly. Pass the sweet potatoes through a fine-mesh sieve before whipping if you prefer an ultra-silky consistency for the smoothest texture.

Storage & Reheating Instructions

• Refrigerator Storage: Store in airtight containers for up to 4 days. The sweet potatoes and pecans should be stored separately to maintain the pecans’ crunchiness.
• Reheating Method: Gently heat sweet potatoes in a 300°F oven for 15-20 minutes, stirring once halfway through. Add a splash of cream if needed to restore consistency. Top with fresh pecans after reheating.
• Freezing: The sweet potato mixture freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the honey-roasted pecans, as they will lose their crunch.