Candied Sweet Potatoes with Pecan Oat Crust

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!

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!

Yesterday was the first day of Fall and I don’t think I could possibly be more excited about it! all the festive Fall decorations, the sweet cinnamon pine smells in the supermarket floral department and all the adorably small pumpkins my toddler negotiates for every time we go in. It is officially my favorite season of the year! So if you’re a fan of fall foods you’re going to be very glad you know my blog because it is about to be all cinnamon-sweet potato-pumpkin-spices-baking-turkey around here until the end of November! I think I actually just giggled to myself while writing that sentence. Ah the joys of talking to yourself!

These potatoes are a take on my go-to classic Old Fashioned Sweet Potatoes (post coming) and a slightly more complex version of 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!

This dish looks more like a fancy side dish than the way it is made in the link above but it is really simple to make. The most complicated thing about it 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. I tested the recipe out to make sure it was husband proof and the pictures you are seeing on this page are actually his creation! I watched to make sure we didn’t accidentally end up with a tablespoon of ground ginger or something else that would be funny but inedible and it came out pretty perfectly. So this recipe is not only husband taste tested, but it is also husband make tested!

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 (extra points if it is wavy and awesome like this one!) and toss with melted butter mixture. Cook covered for 45-50 minutes. 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!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. 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!

 Let cool for 5-10 minutes before serving or you may burn your tongue. Those potatoes with all the melted brown sugar are going to be HOT! 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!

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Candied Sweet Potatoes with Pecan Oat Crust

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!
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

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 | Cholesterol: 18mg | Sodium: 339mg | Potassium: 555mg | Fiber: 5g | Sugar: 20g | Vitamin A: 21654IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
Keyword: Candied Sweet Potates with Pecan Oat Crust

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!

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!
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!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

    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.

  2. 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

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

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

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

  6. 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.

  7. 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.

  8. 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 🙂

    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!

  9. 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!

  10. 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.