Butter Pecan Roasted Sweet Potatoes

Butter Pecan Roasted Sweet Potatoes

Easier than a sweet potato casserole but with the same sweet flavors — candied yams at their finest with a surprise of cayenne to add just a slight kick! This recipe is from Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes.


Makes 8 (1/2-cup) servings

  • 6 cups peeled Louisiana yam (sweet potato) cubes (about 1/2-inch)
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons light brown sugar
  • 1/4 cup chopped pecans
  • 1/8 teaspoon cayenne pepper


  1. Preheat oven 400°F. Line baking sheet with foil.
  2. Spread cubed sweet potatoes evenly on pan. Bake 30-35 minutes, turning potatoes after 20 minutes.
  3. Remove from oven and sprinkle with butter, brown sugar, pecans and cayenne pepper. Return to oven and continue baking 10-15 minutes or until sugar is caramelized.

Nutritional Analysis (per serving)

  • Calories 148
  • Calories from Fat 32%
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 8mg
  • Sodium 81mg
  • Carbohydrates 24g
  • Dietary Fiber 3g
  • Total Sugars 8g
  • Protein 2g
  • Dietary Exchanges: 1 1/2 starch, 1/2 fat