Maple Pecan Sweet Potatoes
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!
15 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 657 |
| Fat: | 25 g |
| Carbohydrates: | 104 g |
| Protein: | 9 g |
| Cholesterol: | 47 g |
| Sodium: | 496 mg |
| Fiber: | 14 g |
| Sugars: | 43 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 3 - 4 lb3 - 4 lb3 - 4 lb Sweet Potato, peeled & cut in chunks
- 0.5 cup0.5 cup0.5 cup Ghee
- 0.5 cup0.5 cup0.5 cup Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Pecans, chopped, reserve a few whole for garnish
- 0.25 cup0.25 cup0.25 cup Maple Sugar, or coconut sugar
- 1 tsp1 tsp1 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Par boil sweet potatoes till fork tender but not over done, drain.
- Pour into a large bowl.
- Add pecans, ghee, maple syrup, salt & toss gently with a rubber spatula.
- Pour into casserole dish.
- Sprinkle with maple sugar & garnish with pecans.
- Bake in 350˚ 45 minutes or till heated through.
- Enjoy this recipe by Penny's Primal!
Notes
If making ahead of time it will take a little longer to heat through.
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