Scalloped Sweet Potatoes with Garlic, Sage, and Toasted Pecans (Edit recipe)

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I know that sweeter sweet potato dishes are common during the holidays, with brown sugar, cinnamon, and marshmallows. But truth be told, those are not my favorite. I prefer to go the savory route with my sweet potatoes, which is what these are. It’s the perfect balance of flavors and textures, and tastes better than it has any right to, especially considering how easy it is to make.

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6-8

Ingredients

3 Sweet Potato, medium, preferably longer and thinner sweet potatoes that are even in thickness
1/4 cup Sage, finely chopped
4-6 cloves Garlic, minced
6 Tbsp Salted Butter, divided by 1/2 stick + 2 Tbsp (sub 3 TB + 1 TB olive oil, ghee, or coconut oil for Paleo/Whole30)
1/2 cup Chicken Broth, (any broth is fine)
1 cup Pecans, raw
1 tsp dried Thyme
3/4 tsp Sea Salt, divided (or more to taste)
1/2 tsp Black Pepper, divided (or more to taste)
1 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

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

Preheat oven to 375°F.
Thinly slice the sweet potatoes (about 1/8 inch thick, they don’t all have to be exact or uniform) and toss in 1 TB olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Layer them into a baking dish or pie dish, creating a single layer of overlapping sweet potato slices.
Pour 1/2 cup broth over the sweet potatoes.
Melt 1/2 stick butter over medium heat, then add minced garlic and chopped sage. Mix well. You don’t want to brown it, just mix it together and gently warm for about 30 seconds, then remove from heat. (If using olive oil, warm 3 TB olive oil for 1 minute on stovetop, then add garlic and sage. Sauté for 30 seconds then remove from heat.)
Pour the mixture evenly over the sweet potatoes, using a spatula to spread the garlic and sage if necessary.
Give the sweet potatoes a little drizzle of olive oil (maybe 1 tsp), then cover with foil and bake for 45 minutes or until sweet potatoes have softened.
In the meantime, finely chop the raw pecans. Melt the 2 TB butter (or 1 TB olive oil) on a skillet, then add pecans, 1/4 tsp sea salt, 1/4 tsp black pepper, and 1 tsp dried thyme (this seems like a lot but TRUST). Sauté, stirring continuously, until the pecans begin to deepen in color and grow fragrant (about 5 minutes). Remove from heat and spread across parchment paper to cool and dry. They’ll become gloriously crunchy as they cool. TRY NOT TO EAT IT ALL.
When the sweet potatoes have softened (check with fork for doneness), carefully remove the foil and top the sweet potatoes with the toasted pecan mixture.
Place back into the oven for 10-15 minutes, allowing the pecans to toast more without burning them (check them frequently).
Remove and serve, and revel in the fact that you just won Thanksgiving.

Notes

You can easily make this earlier in the day, cool, then stick back into the oven to warm through before serving. That’s what I did and it worked beautifully! Alternatively, you could make everything the day before sans the pecans, then reheat the dish in the oven, add pecans, and cook through. Whatever makes your day easiest!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	384
Fat:	27 g
Carbohydrates:	24 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	447 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.