Who can resist a solid, straight-up delicious sweet potato dish?
Not I. Not I indeed.
Sweet potato screams foodie and healthy all at the same time. That is probably why it has become increasingly popular lately. But you know what is even better? A scrumptiously delicious sweet potato dish that requires only four ingredients. FOUR. And yes, that includes the sweet potato itself. I call this the scrape-the-pantry dish. And I love scrape-the-pantry dishes.
The loveliness in this Brown Sugar Pecan Roasted Sweet Potatoes recipe lies in the fact that we added just enough flavors to enhance the taste and texture of the sweet potatoes, and then we simply let those sweet potatoes tell the story. It is after all, the star of the dish.
In other words: Don’t mess with the sweet potatoes. At least not too much anyway.
Making this dish is simple. First, cut up sweet potatoes into 1 to 2 inch cubes, or cube-like shapes and throw them into a large mixing bowl. Then, since it is, after all, the holidays, we melt butter and pour it onto the sweet potatoes. If you are making this not during the holidays, just pretend like it is the holidays after all. 🙂 It works for me all the time.
The real reason why butter is needed (besides the fact that butter is AMAZING) is that it acts as a glue. It helps the rest of the stuff stick to the sweet potatoes. Therefore give it a good stir to evenly coat the sweet potatoes with butter.
Chop up the pecans into tiny pieces, mix it with brown sugar, then sprinkle mixture onto sweet potatoes. Again, you want to make sure each potato is well-coated with the brown sugar and pecan mixture all around.
Spread the sweet potatoes onto a baking sheet, and avoid overlapping and over crowding.
Bake in oven at 350 degrees F for about 40 minutes. Then remove and serve warm.
Look at the melted brown sugar and butter creating this sticky glaze and clinging on dearly to the sweet potatoes. One of my favorite parts of this is when you bite into it, you get the soft crunch of the toasted pecans. With just four ingredients, you get sweet, salty, and a slight crunchy texture wrapped around the sweet potatoes. Irresistible!
Brown Sugar Pecan Roasted Sweet Potatoes is a perfect, traditional side dish to ham, chicken, steak, pork… just about any kind of meat or protein. It can also be served as a side to sandwiches, eaten by itself for a lighter fare, or added onto a bed of lettuce as a salad. So many options, and delicious in every way!
Did I mentioned how ridiculously easy it is to make this beautiful dish? Have a go at it and let me know what you think!
Brown Sugar Pecan Roasted Sweet Potatoes
Super easy and delicious 4-ingredient sweet potato recipe. Roasted sweet potatoes glazed with butter and brown sugar, and coated with crunchy toasted pecans.
- 2 large sweet potatoes
- 4-5 tbsp butter
- 3 tbsp brown sugar
- 1/2 cup pecans
Pre-heat oven to 350 degrees F
Scrub sweet potatoes, peel, and dice into 1-2 inch cubes. Transfer potatoes to a large mixing bowl
Chop pecans into small pieces, transfer to small bowl and add brown sugar. Mix well.
Melt butter and pour into sweet potato mixture. Mix well to evenly coat sweet potatoes with butter.
Add brown sugar and pecan mixture to sweet potatoes. Mix well to evenly coat sweet potatoes with mixture.
Transfer sweet potatoes to a baking sheet (lined with parchment paper or aluminum foil). Do not overlap or overcrowd the baking sheet.
Bake for 45 minutes, or until sweet potatoes are tender.
Serve warm and enjoy!