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 1/2 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. While the sweet potatoes are cooking add the pecans, oats, 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 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. 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!
Candied Sweet Potatoes with Pecan Oat Crust
- 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: Dinner, then Dessert
- 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 of 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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 1/2 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 1/2 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.
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Yield: 12 servings, Amount per serving: calories
All images and text © for Dinner, then Dessert, Inc.Save Recipe