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Laughing Spatula / Recipe Index / Casseroles / Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

By Kathi & Rachel

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Roasted Sweet Potatoes with Cinnamon Pecan Crunch!  You get the whole flavor of roasted sweet potatoes in this dish!

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Roasted Sweet Potatoes with Cinnamon Pecan Crunch Hot and Ready to Serve!

Nothing brings out the flavor of veggies like roasting them!  I love the fresh taste of the potatoes in this dish.    You can actually taste the sweet potatoes in your sweet potato casserole…what a concept!

The topping is plenty sweet with brown sugar, cinnamon and pecans.    A great mix of fresh and sweet.  Super easy  MAKE AHEAD holiday side dish!

Just peel, dice, and roast your sweet potatoes for about 25 minutes.  Mix up the topping – you don’t even chop the pecans!  Takes two minutes to assemble.  Bake right away or wrap it up and store in the fridge for up to two days.

My family went sweet potato crazy over this and I think it’s the fresh taste that won them over.  This serves about 8 people but you can easily double…or triple!  Feeding the world with fresh sweet potato casserole!

Clink!

Kathi

Need more MAKE AHEAD dishes for the holidays?

Make Ahead Mushroom Gravy – with a deep mushroom flavor.

Make Ahead Cheesy Potato Casserole – Made with frozen hash browns, so easy!

 

And for your holiday breakfast – Make Ahead Mexican Tortilla Breakfast Casserole!

 

 

Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
3.72 from 21 votes
Print Pin Recipe  Comment
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

A full flavor sweet potato casserole that can be made ahead of time!

Course: holiday, Side Dish
Cuisine: American
Servings: 8 side dish servings
: 371 kcal
: Kathi & Rachel
Ingredients
  • 6 cups peeled cubed sweet potatoes (about 5 large potatoes)
  • 2 tablespoons olive oil
  • 1/3 cup flour
  • 1/2 cup plus two tablespoons brown sugar
  • 1 teaspoon ground cinnamon divided
  • 1/3 cup butter melted
  • 2 cups whole pecans chopped is okay too
Instructions
  1. Preheat oven to 400 degrees.
  2. Line large baking sheet with parchment or foil for easy clean up.
  3. Spread out cubed potatoes, toss with olive oil.
  4. Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
  5. In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
  6. Butter an 11 x 7 casserole dish.  Add roasted sweet potatoes.

  7. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
  8. (If making ahead - cover and refrigerate for up to two days.  Preheat oven to 375 degrees and bake for 25-35 minutes)

  9. Bake for 30-35 minutes until pecans are lightly browned.

Nutrition Facts
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Amount Per Serving
Calories 371 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g30%
Cholesterol 20mg7%
Sodium 325mg14%
Potassium 458mg13%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 18g20%
Protein 4g8%
Vitamin A 460IU9%
Vitamin C 16.7mg20%
Calcium 89mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Casseroles, Holidays, Side Dishes, Vegetables

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Reader Interactions

Comments

  1. Raven says

    December 7, 2017 at 8:43 pm

    5 stars
    Made this for the holiday dinner at my office. It came out great and was a big hit!

    Reply
  2. Jacqueline says

    November 23, 2017 at 3:28 am

    Do you bake them at 400 after adding the topping? Or do you reduce to something more like 350, especially if you’ve made them ahead.
    Thanks.

    Reply
    • Kathi @ LaughingSpatula.com says

      November 23, 2017 at 3:12 pm

      Good question! 375 should reheat them nicely. I updated the recipe…thank you for the note!

      Reply
  3. Richa says

    November 28, 2015 at 4:33 pm

    I love the combination of creamy and crunchy in this casserole. It’s perfect for any dinner!

    Reply
  4. Manila Spoon (Abigail) says

    November 23, 2015 at 10:02 pm

    5 stars
    I love that you used whole pecans not only for the extra crunch but for the lovely presentation, too! This looks so scrumptious!!!

    Reply
    • Kathi Kirk says

      November 25, 2015 at 12:13 am

      Thank you Abigail! I like to think its a little healthy with the roasted potatoes…but maybe not? Thanks for your note!

      Reply
  5. Lokness @ The Missing Lokness says

    November 21, 2015 at 12:20 am

    It looks delicious. I love that it can be make ahead! Great side dish for Thanksgiving!

    Reply
  6. Lyndsay says

    November 20, 2015 at 1:29 am

    Looks perfect ???? I’m definitely making this recipe. Thanks for sharing ????

    Reply
  7. Ali @ Home & Plate says

    November 20, 2015 at 1:23 am

    Yum, Yum Yum….this is my kind of recipe for the holidays. Easy to make in little time and tastes delish!

    Reply
  8. Kathrina says

    November 19, 2015 at 10:30 pm

    I’m excited to see a sweet potato casserole without marshmallows! Yay! I love that the potatoes are roasted too!

    Reply
  9. Dee says

    November 19, 2015 at 10:18 pm

    You had me at cinnamon, and that dish sounds wonderful, but then I saw the others, and they look good too! 🙂

    Reply
  10. Chris says

    November 19, 2015 at 10:00 pm

    Never liked vegetables until I started roasting them, now I can’t get enough!! But never thought of roasting the sweet potatoes for a casserole. Pinned & am going to try it!!

    Reply
    • Kathi Kirk says

      November 25, 2015 at 12:16 am

      Thank you Chris! I hope you get a chance to give it a try!

      Reply
  11. Kelly Lloyd says

    November 19, 2015 at 9:33 pm

    5 stars
    Oh wow this looks delicious thank you for posting will be trying this Sunday!!

    Reply
    • Kathi Kirk says

      November 19, 2015 at 9:40 pm

      Thanks Kelly!

      Reply
  12. Kylee @ Kylee Cooks says

    November 19, 2015 at 9:30 pm

    LOVE Make-ahead dishes! I love sweet potatoes and like to be able to taste them too. This looks SO good.

    Reply
    • Kathi Kirk says

      November 19, 2015 at 9:40 pm

      Thanks for the nice comment Kylee!

      Reply

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Kathi and Rachel of Laughing Spatula
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