Sweet Potatoes with Spiced Pecan Topping Recipe

If you’re anything like me, sweet potatoes are a total fall and holiday staple in your kitchen. This Sweet Potatoes with Spiced Pecan Topping Recipe is seriously fan-freaking-tastic — it combines those silky, tender sweet potatoes with a warm, buttery spice blend and a crunchy, nutty pecan topping that’s just *chef’s kiss.* Trust me, once you try it, you’ll find yourself wanting to make this every year for Thanksgiving or any cozy dinner. I absolutely love how the sweet spices and toasted marshmallows on top give it that perfect balance of cozy and sweet without going overboard.

this …

Ingredients You’ll Need

The ingredients for this Sweet Potatoes with Spiced Pecan Topping Recipe all come together to create that warm, comforting flavor we crave during chilly months. I like to use fresh spices for the best aroma and toasting the pecans right before topping makes a big difference.

• Sweet Potatoes: Fresh medium-sized ones work best; peel and slice thinly for even cooking.
• Unsalted Butter: Using unsalted butter lets you control the salt balance perfectly.
• Brown Sugar: Either light or dark sugar is fine — I usually pick dark for richer molasses notes.
• Water: Helps the butter and sugar mix into a pourable glaze for the potatoes.
• Ground Cinnamon, Cloves, Nutmeg: Freshly ground if possible, for that spicy warmth that fills the kitchen.
• Salt: Just a pinch to balance all the sweetness.
• Chopped Pecans: Toast them lightly to boost their flavor and crunch.
• Mini Marshmallows: These give the final touch — gooey, toasted, and beloved by pretty much everyone.

Variations

Everyone likes putting their own spin on things, right? I often tweak this recipe depending on the occasion or dietary needs. Feel free to personalize it to make it your own — you can’t really go wrong.

• Nut-Free Option: I swapped pecans for toasted pumpkin seeds once, and the nutty crunch still rocked!
• Maple Syrup Twist: I sometimes replace part of the brown sugar with pure maple syrup for a deeper sweetness.
• No-Marshmallow Version: For a less sweet topping, just skip the marshmallows or use a sprinkle of coconut flakes instead.
• Spicier Kick: Adding a dash of cayenne powder to the spice mix gives it a subtle heat that wakes up your taste buds.

How to Make Sweet Potatoes with Spiced Pecan Topping Recipe

Step 1: Prep Your Sweet Potatoes and Oven

First things first, preheat your oven to 400°F. Then peel those sweet potatoes and slice them into thin medallions — about ¼ inch thick. I learned the hard way that even slices cook more evenly, so take your time here. Arrange them in a single layer in your baking dish; a ceramic or glass dish works beautifully.

Step 2: Make the Spiced Butter Sauce

In a small saucepan over medium heat, melt the unsalted butter with brown sugar, water, cinnamon, cloves, nutmeg, and just a pinch of salt. Stir everything until it’s smooth and fully melted into a lovely glaze. I discovered this trick when I found the sauce so much easier to spread evenly using a pastry brush — it really coats the potato slices nicely.

Step 3: Coat and Bake

Brush about ¾ of the spiced butter sauce over the sweet potato medallions, making sure each slice gets some love. Cover the dish tightly with foil and pop it in the oven for 45-50 minutes until the potatoes are tender and cooked through. I usually check around 40 minutes with a fork to avoid overcooking.

Step 4: Add Toppings and Broil

Remove the foil, slather the remaining sauce over the top, then sprinkle the chopped pecans evenly. Top everything off with mini marshmallows, and set your oven to broil. Broil for just 1-2 minutes — keep an eagle eye here because marshmallows can go from perfectly toasted to burnt super fast. When they’re golden and bubbly, you’re golden too!

Step 5: Rest and Serve

Let the sweet potatoes cool for about 10-15 minutes so the flavors settle and it’s easier to serve. Then dig in! I love how the spices infuse as it rests, making every bite so comforting.

How to Serve Sweet Potatoes with Spiced Pecan Topping Recipe

Garnishes

I love garnishing this with a sprinkle of fresh chopped parsley or thyme for a little color contrast — plus, it adds a subtle herbal note that balances the sweetness. Sometimes, a light drizzle of pure maple syrup on top before serving amps up the cozy factor.

Side Dishes

This dish pairs perfectly with roasted turkey, honey-glazed ham, or even a hearty grain salad for a vegetarian option. My family also enjoys it alongside green beans almondine or a crisp arugula salad to cut through the richness.

Creative Ways to Present

For a festive twist, I’ve layered the sweet potatoes in individual ramekins topped with the spiced pecan coating, creating charming single servings for a dinner party. Another fun idea is swirling in a bit of cream cheese or mascarpone between the layers for extra richness.

Make Ahead and Storage

Storing Leftovers

I store leftover sweet potatoes covered tightly in the refrigerator for up to 3 days. When reheading, I find it’s best to warm them gently in the oven to keep that lovely texture — microwaving can sometimes make them a bit mushy.

Freezing

I’ve frozen this dish before, but I recommend freezing before adding marshmallows to keep the texture nicer after thawing. When you’re ready, thaw overnight in the fridge and add the topping fresh before broiling.

Reheating

To reheat, cover your baking dish loosely with foil and bake at 350°F until warmed through (about 15-20 minutes). If you want to freshen the marshmallow topping, sprinkle on some new mini marshmallows and broil for a minute or two again.

FAQs

Final Thoughts

This Sweet Potatoes with Spiced Pecan Topping Recipe has become one of my go-to dishes for holiday dinners and cozy fall nights. It’s got that perfect mix of sweet, spice, crunch, and gooey melty goodness that makes everyone at the table happy—trust me, my family goes crazy for it every time. I hope you enjoy making this recipe as much as I do, and don’t hesitate to play around with it to make it uniquely yours. Grab those sweet potatoes, get cozy in your kitchen, and let this recipe bring that warm, joyful feeling right to your table.

Print