Roasted sweet potatoes with candied pecans is a nice lighter version of the sweet potato casserole generations serve up every year for Thanksgiving.
Every year around the holidays we all turn to our favorite recipes. I don’t know about you, but I can’t do a holiday season without some broccoli rice casserole, sweet potatoes, pecan pie, pecan Sandies, and some pumpkin pie. Sometimes I want to change up a classic dish just slightly. These roasted sweet potatoes are a lighter version of the sweet potato casserole we all love.
This dish is stripped down to the essentials, sweet potatoes, a touch of honey, and a sprinkle of cinnamon. One of my favorite parts of this dish has always been the toasted pecans on the top of the casserole. When we roast the sweet potatoes in the oven with honey and cinnamon, you will get a very familiar flavor of the casserole. I have candied the pecans with cinnamon and sugar. So now when you take a bite you can get the wonderful flavor of candied sweet potatoes with far fewer calories.
It is important to place the crunchy cinnamon and sugar pecans on top of the dish just before serving. You can add as many as you like.
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This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
Love sweet potatoes? Try these sweet potato recipes
Horseraddish Mashed Sweet Potatoes
Sweet Potatoes and Apple Casserole
Boston Market Sweet Potato Casserole
Sweet Potato Casserole.
Roasted Sweet Potatoes
Ingredients
- 1 cup sugar
- 2 teaspoons cinnamon divided use
- 1/4 teaspoon salt
- 1 egg white beaten fluffy
- 10 ounces pecan halves
- 5 pounds sweet potatoes , peeled and cut into 1 inch cubes
- 1/3 cup olive oil
- 1 teaspoon salt
- 2 tablespoons honey
Instructions
- Preheat oven to 250 degrees. To prepare candied nuts to combine 1/2 cup sugar, 1 teaspoon, and salt in a small bowl. Stir to combine. Beat one egg white until light and fluffy. Pour pecan halves into the egg white. Stir to coat the pecans with the egg white. Pour in the sugar mixture. Stir until the pecans are coated with sugar. Spread pecans out on a baking sheet lined with parchment paper. Bake the pecans for about 1 hour. If you are not going to use the pecans right away, allow them to cool and store them in an airtight container. Pre
- heat oven to 375 degrees. Place cut potatoes in a large bowl. Drizzle olive oil over the sweet potatoes, make sure the potatoes are coated with olive oil. Add salt and cinnamon, mix thoroughly. Drizzle honey over the top of the sweet potatoes. Spread the potatoes out on a baking sweet and bake for approximately 30 minutes. The potatoes will be fork tender when done. To serve place potatoes in a serving dish, add a sprinkle of cinnamon if desired and garnish with candied pecans.
Andrew Hopkins says
January 10, 2016 at 8:38 pmI would like to make it as my dinner everyday! I so admire your photography skills. The photos are so stunning and gorgeous.
Thanks for share!
Wendy says
November 26, 2015 at 8:33 amThese look amazing but I can’t find the recipe!
Stephanie says
November 26, 2015 at 8:43 amIt is there.
LauraFunk says
November 20, 2015 at 4:43 pmOh lawd this looks so very good. I am totally going to make this dish for our friendgiving party
Stephanie says
November 22, 2015 at 7:05 amI love the name of your party 😉
Heather lawrence says
November 20, 2015 at 12:38 pmI have never tried sweet potatoes mixed with pecans before.
That looks like it would be amazing. Sweet and crunchy at the same time..perfect mix!
Rosey says
November 20, 2015 at 4:35 amThese would be so perfect for Thanksgiving. I would love to make them.
Kimberly says
November 20, 2015 at 12:34 amThis is definitely a lighter version of candied sweet potatoes. My mom makes them every year and I try not to think about the calorie content.
I’m happy to hear that Fisher is spreading the love by helping out at the food banks. 🙂
Carol Bryant says
November 19, 2015 at 10:18 pmThis looks and sounds like a fab variation on a holiday favorite. I bet a lot of folks are drooling looking at the pic. I am ready for Thanksgiving.
Erlene says
November 19, 2015 at 8:50 pmThat looks delicious! The mix of the soft sweet potatoes and the crunchy pecans is a great mix of textures.
KatyRose says
November 19, 2015 at 8:02 pmSweet potatoes have quickly become one of my favorite year-round foods since going Paleo. But I have to say made this way, is one of my favorites, especially around this time of the year. – Katy
Liz Mays says
November 19, 2015 at 7:10 pmOh these would be so delicious still hot from the oven. I could really do with some sweet potatoes like this!
Randy says
November 19, 2015 at 6:13 pmThis good meal of sweet potatoes are absolutely perfect to me! I am a huge fan of sweet potatoes! Gonna share this great recipe to my family and I am so excited to make it.
Tonya C says
November 19, 2015 at 3:24 pmFisher Walnuts are great for all kinds of recipes this time of year from cookies to yes, sweet potato casserole! A must have for us at Thanksgiving.
Rebecca Bryant says
November 19, 2015 at 2:08 pmOMG I am drooling. I love a good meal of sweet potatoes.
Susan says
November 19, 2015 at 8:58 amGrowing up I always thought I didn’t like sweet potatoes when really what I didn’t’ like was all the gooey sweet marshmallow topping. I know I’d like your roasted sweet potatoes.
Tina @ My Highest Self says
November 19, 2015 at 8:46 amI’ve recently discovered my love for sweet potatoes! This recipe sounds absolutely perfect for Thanksgiving!
Mama to 5 BLessings says
November 19, 2015 at 6:28 amWow that sounds and looks amazing! What a great touch to add the pecans on top!
Robin Masshole mommy says
November 19, 2015 at 5:39 amSweet potatoes are one of my favorites. These sound so good.
sam says
November 17, 2015 at 4:53 pmYour roasted sweet potatoes with candied pecans—– you left out what to do and when for the 2 TBSP of honey,honey “-)
BEB says
November 20, 2015 at 5:56 amIt says to drizzle over sweet potatoes. She forgot to mention what to do with the other 1/2 of sugar and 1 tsp of what?