Roasted Butter Pecan Sweet Potatoes Recipe

Name: Roasted Butter Pecan Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CASSEROLE:; 3 whole Medium Sized Sweet Potatoes (3 Should Yield Roughly 2 Cups Of Puree); 2 cups Pureed Winter Squash (or Substitute One 15 Oz. Can Pumpkin Puree For The 2 Cups Of Pureed Squash); 1/4 cups Granulated Sugar; 6 Tablespoons Melted Butter (more If Desired); 1/4 cups Milk (I Used Non-fat); 1/2 teaspoons Kosher Salt (any Salt); FOR THE TOPPING:; 1/2 cups Pecans, Finely Chopped; 1/4 teaspoons Kosher Salt (any Salt); 1/4 cups Brown Sugar; 2 Tablespoons Butter, Softened

Servings: persons

FOR THE CASSEROLE:
3 whole Medium Sized Sweet Potatoes (3 Should Yield Roughly 2 Cups Of Puree)
2 cups Pureed Winter Squash (or Substitute One 15 Oz. Can Pumpkin Puree For The 2 Cups Of Pureed Squash)
1/4 cups Granulated Sugar
6 Tablespoons Melted Butter (more If Desired)
1/4 cups Milk (I Used Non-fat)
1/2 teaspoons Kosher Salt (any Salt)
FOR THE TOPPING:
1/2 cups Pecans, Finely Chopped
1/4 teaspoons Kosher Salt (any Salt)
1/4 cups Brown Sugar
2 Tablespoons Butter, Softened

1
Preheat your oven to 425u00b0F (215u00b0C). Prepare an 8x8 baking dish by spraying with non-stick cooking spray or buttering it.
2
Roast sweet potatoes by piercing each sweet potato with a fork 5 times on each side. Place on a baking sheet and roast at 425u00b0F (215u00b0C) for 30-40 minutes or until you can easily pierce the skin with a fork or paring knife. Toast pecans (5-10 minutes at 425u00b0F) and winter squash (30-40 minutes at 425u00b0F) in this stage too, if using winter squash.
3
Cool sweet potatoes and winter squash slightly before peeling. Skin should easily peel off. For squash, scoop out the flesh with a spoon. Slightly mash sweet potato and squash pulp and add to a large mixing bowl.
4
Add in the sugar, melted butter, milk, and salt. Mash until well combined. Puree using an immersion blender (or a standard blender or food processor in batches).
5
Spread mixture into the greased baking dish. Set aside as you make the topping.
6
Reduce oven temp to 375u00b0F (190u00b0C).
7
For the topping, combine well the cooled, toasted pecans, salt, brown sugar and softened butter.
8
Top the pureed mixture with the pecan mixture and bake at 375u00b0F (190u00b0C) for 18-20 minutes to warm through and bake the top. Serve hot.
9
If there are any leftovers, see my recipe for a Pecan Sweet Potato Pie.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CASSEROLE:, 3 whole Medium Sized Sweet Potatoes (3 Should Yield Roughly 2 Cups Of Puree), 2 cups Pureed Winter Squash (or Substitute One 15 Oz. Can Pumpkin Puree For The 2 Cups Of Pureed Squash), 1/4 cups Granulated Sugar, and more.

Yes, Roasted Butter Pecan Sweet Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butter Pecan Sweet Potatoes

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