Butter Pecan Sweet Potatoes

Featured in the Honolulu Star-Advertiser on April 20, 2021.


Butter Pecan Sweet Potatoes

  • 8 medium local sweet potatoes (5 pounds)
  • 2 tablespoons olive oil
  • Sea salt to taste
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons light brown sugar
  • 1/3 cup pecan pieces
  • 1/8 teaspoon cayenne pepper


  1. Heat oven to 400°F.
  2. Peel potatoes and halve lengthwise; slice crosswise 1/2-inch thick.
  3. On a baking sheet, toss potatoes with olive oil; season with sea salt.
  4. Transfer half the potatoes to a second baking sheet.
  5. Cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
  6. Combine butter, brown sugar, pecans, and cayenne pepper, divide evenly, and sprinkle on potatoes.
  7. Bake until sugar is caramelized and hard, about 10 minutes.
  8. Serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 10 g fat, 2.5 g saturated fat, 0 mg cholesterol, 65 mg sodium, 40 g carbohydrate, 6 g fiber, 15 g sugar, 4 g protein


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