I’m obsessed with thanksgiving food. I know some people might not be a fan of the meal… but that is not me at all! I patiently wait all year for thanksgiving lunch. I guess it’s not technically lunch since we end up eating around 3pm. Regardless, it’s something that I save my appetite for each year. If it didn’t take so long to prepare, I would have this meal all year long. One dish in particular that I’ve always loved is a sweet potato casserole. You know the one with marshmallows on top and creamy sweet potatoes underneath? Yep that one. I love it! Although it’s a fairly easy dish to make, I decided to make an even easier version that’s easy to whip up for dinner time.
These sweet potatoes with cinnamon sugar butter pack in all the thanksgiving feels without having to slave over it for an hour. Simple cook the sweet potatoes and top it with the sweet butter and toasted pecans. It’s delightfully easy to do in a small window of time.
I decided to serve my sweet potatoes with roasted beer can chicken and brown gravy. I also served a side spring salad with walnut dressing. I’ve linked those recipes below for inspiration!
BEER CAN ROASTED CHICKEN + BROWN GRAVY
SWEET POTATOES WITH CINNAMON BROWN SUGAR BUTTER
Prep time: 5 minutes
Cook time: 45 min – 1 hour
Total time: less than 1 hour and 5 minutes
INGREDIENTS:
4 sweet potatoes
8 tbsp salted butter, room temperature
1 tsp cinnamon
1.5 tbsp light brown sugar
1 pinch all spice
1 pinch nutmeg
1/3 cup chopped pecans
DIRECTIONS:
Preheat oven to 400 degrees.
Scrub and wash sweet potatoes. Dry off and wrap in aluminum foil. Place in the preheated oven for 45 minutes to an hour. You’ll be able to tell when they are done by squeezing the center of the sweet potato. If it is soft to the touch, it is done.
Place chopped pecans on a baking sheet and place in the same 400 degree oven for 5-7 minutes. The pecans should be slightly darker in color when done. Be careful not to burn them. Check on them every 2-3 minutes while cooking.
In a bowl combine softened butter, cinnamon, light brown sugar, all spice and nutmeg. Stir to combine.
Cut the sweet potatoes open in the center going lengthwise. Place a tbsp of the butter mixture in each. Top with a sprinkle of pecans. Enjoy hot.