Description
These Small Batch Butter Pecan Sweet Potatoes are tender, buttery, and perfectly sweet with toasted pecans and a caramel‑like brown sugar drizzle. A warm, comforting holiday side dish sized just right for small family dinners, Thanksgiving for two, or any cozy fall meal.
Ingredients
2–3 medium sweet potatoes
1–2 tablespoons avocado oil
Coarse sea salt
2 tablespoons melted butter
1.5 tablespoons brown sugar
Pinch of cayenne (optional)
1/2 cup roughly chopped pecans
Instructions
- Preheat the oven: Set oven to 400°F and lightly grease an 8×8 baking dish.
- Prep the sweet potatoes: Wash, peel, and cut the sweet potatoes into 1/2‑inch cubes.
- Season: Toss the cubed sweet potatoes with avocado oil and coarse sea salt.
- Bake: Spread evenly in the prepared baking dish and bake for 20–30 minutes, stirring occasionally, until the potatoes are just fork‑tender.
- Make the butter‑pecan topping: While the potatoes bake, combine the melted butter and brown sugar in a small bowl. Add cayenne if using.
- Add pecans: Once the sweet potatoes are tender, top them with the roughly chopped pecans.
- Drizzle: Pour the butter‑sugar mixture evenly over the potatoes and pecans.
- Finish baking: Return the dish to the oven for 5–10 minutes, or until the pecans begin to toast and the topping caramelizes slightly.
- Toss & serve: Remove from the oven and gently toss to coat everything evenly. Serve immediately while warm and buttery.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Baking