If you’re looking for a fantastic way to cook up your sweet potatoes for Thanksgiving this year, look no further! These creamy sweet potatoes are topped off with sugary pecans for the perfect combo of soft and chewy, sweet and savory.

Made using fresh sweet potatoes, pecans, and maple syrup, they’re absolutely packed with the flavors of fall.

This side dish is also simple to make – and easy to make ahead – so you won’t get overwhelmed by adding it to your holiday menu.

Jump to:

• Ingredients
• How to Make Sweet Potatoes with Candied Pecans
• Top Tips
• More Company-Worthy Sides
• Recipe for Sweet Potatoes with Candied Pecans

Ingredients

• 3 cups mashed sweet potatoes – about 4 small sweet potatoes
• 1/2 cup sour cream
• 1 1/2 teaspoons cinnamon
• 1 Tablespoon maple syrup
• 1/4 cup brown sugar
• Pinch of salt

For pecan topping:

• 2/3 cup pecans
• 2 Tablespoons butter, softened
• 2 Tablespoons brown sugar

The beauty of this recipe is that you likely have everything in your pantry already!

How to Make Sweet Potatoes with Candied Pecans

• The first step to making this dish, is to bake the sweet potatoes. Preheat the oven to 350 degrees. While it’s preheating, wash the sweet potatoes really well and prick them several times with a fork – I try to do it at least once on each “side” of the potato. Potato skins trap heat, so if you skip pricking, you run the risk of steam building up and the potato exploding on you! Once they’re ready, pop them on a baking sheet and into the oven.
• Bake time will vary based on the size of your sweet potatoes. For most potatoes, it will take between 30-45 minutes, but if your potatoes are smaller than normal – or larger – be sure to adjust the bake time accordingly. The potatoes are done when a knife inserted slips in easily! When you get to that point, remove them from the oven and let the cool until you can handle them.
• Now it’s time to prep the sweet potato filling. Cut the potatoes in half and use a spoon to scoop the cooked flesh into a bowl. At this point, you want to give it a rough mash. It doesn’t need to be perfectly smooth – just broken up enough that when you start mixing the other ingredients in, they’ll be incorporated.
• Next, you’ll add the remaining filling ingredients – sour cream, cinnamon, maple syrup, brown sugar, and salt to the bowl with the sweet potato. This time, you want to mash and stir until everything is evenly combined and no longer chunky.
• Now that the base is done, we’re going to transfer it to a casserole dish to cook. Spray a 1 1/2 quart casserole dish with nonstick spray, then spread the potato mixture evenly into the dish. You want it touch the edges of the dish and be an even thickness all around for even heating.
• After that, it’s time to make the candied pecan topping. In a small bowl, mix together the pecans, butter, and brown sugar until the nuts are all coated in butter and sugar. Spread the nuts over the potatoes in the baking dish.
• Pop the baking dish in the oven and bake at 400 degrees for 15 minutes, or until hot throughout. Serve immediately!

Top Tips for this Recipe

Can I make this ahead?

Yes, this dish is super make-ahead friendly! To prepare in advance, assemble up until the baking step and then cover tightly and refrigerate. It can be made ahead and stored in the refrigerator for 2-3 days. When ready to bake, just add a few minutes to the cooking time since you’ll be starting with a cold dish.

Can I use less sugar in this?

Yes! Instead of using the sugar measurements below, feel free to add it “to taste”. I grew up with the candied sweet potato casserole topped off with marshmallows, so I love extra sweetness with my sweet potatoes, but you can definitely reduce it to make a more savory dish.

You can also skip the butter/sugar on the pecan topping and just use plain pecans!

Can I microwave the potatoes instead of baking them?

I prefer the texture of baking over microwaving, but if you’re in a time pinch, microwaving them works too. To cook in the microwave, wash and prick them the same as you would for baking, but place them on a microwave-safe dish instead of a baking sheet. Microwave for 12 minutes, flipping halfway through. When done, a knife should insert easily. If not, cotinue to cook in 1 minute intervals until it does.

More Company-Worthy Sides for the Holidays

In my opinion, side dishes are always the star of the holiday table! Brown Sugar Butternut Squash is the most popular recipe on my blog for a reason – it’s simple enough for a weeknight but also perfect for company. Sautéed Spinach with Bacon is another very popular recipe that packs a flavor punch without a lot of effort.

For special occasions when I want to spend a bit more time, I’m a huge fan of Cheesy Green bean Casserole. This cheesy spin on the classic is always a hit! Honey-Whisky Glazed Sweet Potatoes is another fan favorite – everyone loves the combo of sweet potatoes, apples, and pecans in this dish.

Here are more Side Dish Recipes:

• Air Fryer Butternut Squash from Devour Dinner
• Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
• Black Eyed Pea Casserole from Leftovers Then Breakfast
• Bourbon Pecan Sweet Potatoes from Cookaholic Wife
• Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
• Cauliflower au Gratin from Hezzi-D’s Books and Cooks
• Cheesy Mashed Potato Puffs from Blogghetti
• Chive Buttered Carrots from Jolene’s Recipe Journal
• Hassleback Potatoes from Jen Around the World
• Hearts of Palm Salad from Art of Natural Living
• Loaded Green Bean Casserole from Sweet Beginnings
• Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
• Potatoes Au Gratin from An Affair from the Heart
• Southern Collard Greens (Instant Pot) from Palatable Pastime

Recipe for Sweet Potatoes with Candied Pecans

Sweet Potatoes with Candied Pecans

Yield: 4-6 Servings

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• 3 cups mashed sweet potatoes - about 4 small sweet potatoes
• 1/2 cup sour cream
• 1 1/2 teaspoons cinnamon
• 1 Tablespoon maple syrup
• 1/4 cup brown sugar
• Pinch of salt

For pecan topping:

• 2/3 cup pecans
• 2 Tablespoons butter, softened
• 2 Tablespoons brown sugar

Instructions

1. To prepare the potatoes, wash well and prick with a fork several times. Place on a baking sheet and cook at 350 degrees for 30-45 minutes, until a knife slides in easily. Remove from oven and let cool enough to handle.
2. Cut potatoes in half and scoop the flesh into a bowl. Mash.
3. Add sour cream, cinnamon, maple syrup, brown sugar, and salt to bowl. Mash and stir until evenly combined and no longer chunky.
4. Spray a 1 1/2 quart casserole dish with nonstick spray. Spread the potato mixture evenly into the dish.
5. In a small bowl, combine the pecans, butter, and brown sugar until evenly combined. Spread over the potatoes.
6. Bake at 400 degrees for 15 minutes, or until hot throughout. Serve immediately.