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Sweet Potatoes With Pecans and Parmesan

Sweet Potatoes With Pecans and Parmesan
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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.
  2. In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.
  3. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
  4. Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 297
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 5mg
  • Sodium 504mg
  • Protein 6g
  • Carbohydrate 34g
  • Sugar 15g
  • Fiber 6g
  • Iron 1mg
  • Calcium 137mg
What does this mean? See Nutrition 101 .

Quick Tip

This dish is delicious with a variety of nuts. If you don’t like pecans, try almonds, walnuts, hazelnuts, or a mixed-nut combination.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.