Sweet Potatoes With Cinnamon Pecans

Sweet Potatoes With Cinnamon Pecans

This sweet potato recipe is enhanced with crunchy cinnamon pecans! Try it as a Thanksgiving side dish, loaded with flavor to complete the meal.

40 min. prep time
10 servings
000 Ratings



1/3 cup coarsely chopped pecans
1/4 cup sliced green onions


6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled, cut into 2-inch chunks*
1/2 teaspoon freshly grated orange zest
1 teaspoon salt
1/4 teaspoon pepper


Heat oven to 375°F.

Place 2 tablespoons Cinnamon Sugar Butter Spread into 9-inch square baking pan. Place in oven 2-3 minutes or until melted. Remove pan from oven. Add chopped pecans; toss until well coated. Return pan to oven; bake, stirring once, 4-5 minutes or until nuts are caramelized. Remove nuts from oven; spread in even layer on waxed paper. Cool completely.

Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat 5-6 minutes or until water comes to a boil. Reduce heat to medium-high. Cook 25-30 minutes or until potatoes are tender. Drain; cool slightly. 

Place sweet potatoes and all remaining potato ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.

Spoon potato mixture into lightly greased 1 1/2-quart round or oval baking dish. Cover; bake 30-35 minutes or until heated through.

Just before serving, sprinkle potatoes with garnish. 

*Substitute 2 (29-ounce) cans sweet potatoes, drained.

Recipe Tip

To make ahead, prepare sweet potato mixture and pecans as directed. Do not bake sweet potato mixture. Cover; refrigerate. Before serving time, heat oven to 375°F; bake as directed. Just before serving, sprinkle with pecans and onions.

Nutrition Facts (1 serving)

Calories: 200

Fat: 7g

Cholesterol: 5mg

Sodium: 300mg

Carbohydrates: 32g

Dietary Fiber: 5g

Protein: 3g

Recipe #15016©2011Land O'Lakes, Inc.

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