Candied Sweet Potatoes with Pecan Oat Crust

by Sabrina Snyder

Last Update:

48 Comments

5 from 7 votes
12 servings
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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Candied Sweet Potatoes with Pecan Oat Crust are the perfect Thanksgiving dinner side. It blends sweet and savory with a buttery crunch!

If you are looking for the perfect Thanksgiving side dish look no farther. Everyone will want seconds of this one. Make sure to check out my Slow Cooker Mashed Potatoes and Baked Mac and Cheese to try too!

Sabrina’s Candied Sweet Potatoes with Pecan Oat Crust Recipe

A twist on my favorite Old Fashioned Sweet Potatoes, these are topped with a crispy Pecan-Oat crust and are a perfect side dish to your dinner. Roasted in the oven and covered in spiced brown sugar and butter, they will make your whole house smell like the holidays are here already!

Recipe Card

Dinner, then Dessert

Candied Sweet Potatoes with Pecan Oat Crust Recipe

Candied Sweet Potatoes with Pecan Oat Crust are the perfect Thanksgiving dinner side. It blends sweet and savory with a buttery crunch!
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Diced sweet potatoes with oat topping
PrintRate

Ingredients
 

  • 4 pounds sweet potatoes , 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 ½ 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 ½ 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

Calories: 284kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 334mg | Potassium: 560mg | Fiber: 5g | Sugar: 20g | Vitamin A: 21657IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

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About this Recipe

These potatoes are a take on my go-to Old Fashioned Candied Sweet Potatoes and a slightly more complex version on the sweet potatoes in my Thanksgiving Dinner in 7 Ingredients Meal. Yes, you read that right! The whole meal, seven ingredients. Turkey with gravy, candied sweet potatoes and peas. Trust me, you’ll love it! And it is even better because the turkey is made in my favorite hands-off kitchen tool, the slow cooker! The most complicated thing about it this recipe is once your take the foil off when it is 80% done cooking you have to sprinkle on the streusel and then continue to bake it.

How to Store

  • Serve: Don’t leave the sweet potatoes out for longer than about 2 hours at room temperature.
  • Store: Candied Sweet Potatoes with Pecan Oat Crust will last up to about 4 days in the fridge as long as they are properly sealed in plastic wrap or an airtight container.
  • Freeze: You can freeze leftovers for up to 6 months.

More Sweet Potato Recipes

Collage of sweet potato casserole

Photos used in previous versions of this post:

Collage of sweet potato casserole with title in the center
Sweet potato dish in a bowl with a casserole dish in the background
Sweet potatoes with brown sugar, butter topping
Pan with oat and pecan topping over sweet potatoes
Close up of chopped and baked sweet potatoes with sweetened oat topping
Plated sweet potato dish with full baking dish in the background

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. I never make sweet potatoes, but am trying this for thanksgiving this year. Dumb question- do you peel the potatoes first? I’ve literally never made sweet potatoes before.

    Reply

    1. Yes, I peel the potatoes. With Yukon or even regular baking potatoes I sometimes dont, but with sweet potatoes the skin is so thick, I would always peel unless baking whole and then scooping out the insides.

      Reply

  4. Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out! http://wp.me/p57tL9-1i4

    Have a great weekend!

    Lauren / The Oatmeal Artist

    Reply

  5. What a fantastic idea to use oats as a topping. I love candied SP’s over the holidays (anytime really) and these look fab.

    Reply

  10. Now this is how you eat sweet potatoes! I need to remember this recipe for Thanksgiving and claim this side dish as mine!

    Reply

  11. This would be such a delicious Fall treat! My daughter swears by sweet potatoes so it would be fun to let her make it!

    Reply

  13. I LOVE sweet potatoes plain, but my family will only go for them when they’ve been sweetened up like this a bit. Anything I can do to get them to eat sweet potatoes with me, I’ll try, and this looks like heaven.

    Reply

  14. oooh, I love sweet potatoes and have never thought of using oats to make it. I am sure it helps make the dish even more filling and delicious than other recipes.

    Reply

  20. This dish looks absolutely heavenly! So perfect for Fall! know you say these are a great side but they almost seem like they could pass as a breakfast or dessert, too! I want it all day 🙂

    Reply

    1. You know I think they totally could! I add a tiny hint of salt to balance the sweet but I would totally sit down with a bowl of this topped with some vanilla ice cream!

      Reply

  21. My parents would be all over this. This love sweet potatoes and I am pretty sure they would love all that is added on it. I am going to tell them to try this!

    Reply

  23. I cannot wait to make this! I love candied sweet potatoes, but I’ve only ever had them with marshmallows on top. This looks SO much better.

    Reply