skillet sweet potatoes

with toasted pecans
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6


  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 pinch kosher salt
  • ½ cup unsalted butter
  • 6 sweet potatoes, peeled, sliced into ⅓” rounds
  • 2 teaspoons vanilla extract
  • ¾ cup chopped pecans


  • Combine the ½ cup brown sugar, ¼ cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 pinch salt in a small bowl and set aside.
  • In a large skillet or Dutch oven, melt ½ cup butter over medium heat. Add 6 sliced sweet potatoes and toss to coat with butter. Sprinkle the sugar mixture over the buttered potatoes and stir to coat. Reduce heat to low, cover skillet, and continue cooking for 45 minutes to 1 hour; stirring occasionally. Once the sauce has caramelized the potatoes and they’re fork-tender, stir in 2 teaspoons vanilla. The sauce will thicken slightly once off the heat.
  • In a separate sauté pan, toast ¾ cup pecans before topping the candied sweet potatoes.


  • Serve with our Thanksgiving menu to complete the meal.


  • Pecans: Swap pecans for your favorite nut such as walnuts or almonds.


  • Nuts can be toasted up to 3 days in advance and stored in an airtight container.
  • Sweet potatoes can be cut up to 3 days in advance and stored in an airtight container in the refrigerator.


Calories: 524kcal | Carbohydrates: 74g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 846mg | Fiber: 8g | Sugar: 36g | Vitamin A: 32544IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg