This sweet potato recipe is enhanced with crunchy cinnamon pecans! Try it as a Thanksgiving side dish, loaded with flavor to complete the meal.
2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread
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
1/3 cup Land O Lakes® Cinnamon Sugar Butter Spread
1/2 teaspoon freshly grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
*Substitute 2 (29-ounce) cans sweet potatoes, drained.
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.
Meanwhile, 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 large 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.
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.
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When it comes to Thanksgiving dinner, it’s hard to beat the classics. From mashed potatoes and stuffing to the bird itself, add one of these traditional favorites to your table.
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