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Horizontal head-on image of a white ceramic platter of roasted butter pecan sweet potatoes, on a striped white and gray cloth, with a small glass bowl of chopped nuts and a jar of light brown sugar in the background.

Butter Pecan Sweet Potatoes

  • Author: Meghan Yager
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


Make the most of your favorite fall vegetable with butter pecan sweet potatoes. You get a lot of flavor with a nutty crunch and a velvety finish.


  • 8 medium sweet potatoes (about 2 lbs total weight)
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons packed light brown sugar (or more to taste)
  • 1/4 cup chopped pecans


  1. Preheat oven to 400˚F.
  2. Peel sweet potatoes and cut in half lengthwise. Slice each half crosswise into ½-inch pieces (half-rounds).
  3. Place on a baking sheet in a single layer. You may need two baking sheets, depending on their size. Toss with olive oil and salt.
  4. Bake for 25 minutes, or until soft, stirring and rearranging in a single layer halfway through cooking. Remove from the oven. Sprinkle with butter, brown sugar, and pecans.
  5. Return to oven and bake for 8-10 more minutes, until sugar is caramelized and crunchy. Serve warm.


Adapted from Martha Stewart.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dishes
  • Method: Baking, Roasting
  • Cuisine: Vegetables

Keywords: sweet potato, butter pecan, pecan