Candied Sweet Potatoes with Pecan Oat Crust
User Reviews
5
Candied Sweet Potatoes with Pecan Oat Crust
Description
This recipe for Candied Sweet Potatoes with Pecan Oat Crust combines peeled and cubed sweet potatoes tossed in a mixture of melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt. The sweet potatoes are baked covered, allowing them to soften thoroughly. Then a crumbly topping made from pecans, quick oats, butter, brown sugar, and salt is spread over them before finishing the bake uncovered, creating a nutty, crispy crust. The cooking method results in tender sweet potatoes enhanced by a spiced, caramelized coating and a crunchy topping with nut and oat texture.
The warm spice blend of cinnamon, nutmeg, and ginger adds depth to the sweet and buttery flavor profile, while the pecan oat crust provides a contrast in texture. Baking the sweet potatoes covered initially ensures they cook evenly and become soft inside. Adding the crumble later crisps the top without drying out the filling. This layered method yields a balanced dish with tender sweetness under a golden, crumbly topping.
Serve this dish as a sweet side to complement roasted meats or festive dinners. Its rich, sweet flavors and tender texture fit well alongside savory mains. The pecan oat topping adds an appealing visual and textural element that can also stand alone as a warming side. This recipe highlights a classic holiday flavor combination executed with a straightforward baking technique.
Ingredients
- 4 pounds sweet potato peeled and cut into 1-inch pieces
- 5 tablespoons butter
- 2/3 cup golden brown sugar , packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground ginger
- 1/2 teaspoon salt
- 1/2 cup pecans , chopped
- 1/2 cup quick oats
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Melt the butter in a microwave safe bowl or in a small saucepan.
- Add the 2/3 cup brown sugar, 1 teaspoon cinnamon, nutmeg, ginger and 1/2 teaspoon salt into the bowl with the butter and mix.
- Add sweet potatoes to the baking pan and toss with melted butter mixture.
- Cook covered for 45-50 minutes.
- While the sweet potatoes are cooking add the pecans, oats, 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 teaspoon salt to a small bowl and smash with a fork to combine or just combine with your hands.
- Take foil off the baking pan, add the crumble evenly on top and bake for an additional 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 339mg | 14% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 21654IU | 433% |
| Vitamin C | 4mg | 4% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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