Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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

Course holiday, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 side dish servings
371 kcal


  • 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


  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.