Food Recipes Sweet Potatoes With Pecans and Parmesan 3.1 (1854) 10 Reviews This twist on an old fall favorite will have your dinner guests raving. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2016 Print Share Share Tweet Pin Email A little bit sweet and a little bit savory, this genius update on a classic sweet potato casserole forgoes the usual sticky marshmallow topping for something infinitely more grownup and craveable. A generous flurry of salty Parmesan gets roasted into peeled and sliced sweet potatoes seasoned with salt and black pepper, and then the whole mixture is topped with a mixture of brown sugar, pecan, thyme and cayenne pepper. Nutty, crunchy, sweet, and spicy—what's not to love? If you'd like to play around, try substituting toasted almonds or walnuts for pecans, or for a little more heat, add an extra pinch of cayenne. Get the recipe:Sweet Potatoes With Pecans and Parmesan. Photo: Gentl & Hyers Hands On Time: 15 mins Total Time: 70 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 3 tablespoons olive oil, plus more for the baking dish 2 ½ pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds ½ cup grated Parmesan (2 ounces) kosher salt and black pepper ¾ cup chopped pecans ¼ cup light brown sugar 2 teaspoons fresh thyme leaves pinch of cayenne pepper Directions Heat oven to 375°F. Oil a shallow 2 ½- to 3-quart baking dish. 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. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. 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. Print Nutrition Facts (per serving) 297 Calories 16g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 297 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 5mg 2% Sodium 504mg 22% Total Carbohydrate 34g 12% Total Sugars 15g Protein 6g Calcium 137mg 11% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.