Roasted Sweet Potatoes with Buttery Brown Sugar Pecans
These Roasted Sweet Potatoes with buttery pecans are the perfect simple and easy side dish to add to your holiday menu. Less than 40 minutes from start to finish and you'll have sweet, tender, crunchy, buttery goodness on your dinner table.
Servings 8 servings
- 2 1/2 lbs. sweet potatoes (about 4 large)
- 2 Tbsp. olive oil
- 1/4 tsp. kosher salt
- 4 Tbsp. butter, cut into small pieces
- 1/4 cup brown sugar
- 1 cup roughly chopped pecans
Preheat oven to 400 degrees F. Meanwhile, scrub and dry sweet potatoes. Cut into 1/2-inch chunks and place on a parchment lined baking sheet. Toss with olive oil and salt. Bake for 22 minutes, flipping halfway through.
Remove sweet potatoes from oven and sprinkle evenly with butter, brown sugar and pecans. Add back to the oven and bake another 8 minutes. Remove from oven and carefully toss until evenly coated.