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Sweet Potatoes with Cinnamon Pecans
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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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

  5. STEP 5

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

  6. STEP 6

    Just before serving, sprinkle potatoes with pecan garnish and green onions.

Tip #1

To make ahead, prepare sweet potato mixture and pecans as directed. Do not bake sweet potato mixture. Cover; refrigerate. Bake as directed in 375°F oven. Just before serving, sprinkle with pecan garnish.

Tip #2

Substitute 2 (29-ounce) cans sweet potatoes, drained, for the fresh sweet potatoes. Omit step 3 and beat the drained canned sweet potatoes directly with the other potato ingredients in step 4 before baking as directed. 

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