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A casserole dish filled with cubed sweet potatoes topped with whole pecans and brown sugar, sitting on an orange textured cloth.
Penny Kovacs

Maple Pecan Sweet Potatoes

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This Maple Pecan Sweet Potato recipe may be new here but I have been making it for 35 years, however now I make it Paleo! Tender sweet potatoes in a ghee and maple syrup sauce with crunchy pecans all topped with a sprinkle of maple sugar. This dish is perfect for the holidays too as it can be made ahead of time and baked off the day of! This is my husband's favorite dish on Thanksgiving!
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 lbs Sweet Potato peeled and cut into chunks
  • 1/2 cup Ghee I like Fourth and Heart
  • 1/2 cup Pure Maple Syrup
  • 1/2 cup Pecans chopped, reserve a few whole for garnish
  • 1/4 cup Maple Sugar or coconut sugar
  • 1 tsp Salt

Method
 

  1. Par boil the sweet potatoes until they are fork tender but not over done, drain.
  2. Pour into a large bowl.
  3. Add pecans, ghee, maple syrup, salt and toss gently with a rubber spatula.
  4. Pour into an oven safe casserole dish.
  5. Sprinkle with maple sugar and garnish with pecans. Skip this step if you plan to make this a day ahead and add it when you are ready to bake.
  6. Bake in 350˚ 45 minutes or until heated through.
  7. Enjoy!

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