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Creamy Baked Sweet Potatoes and Pecans

From: Diamond Nuts

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Serves 10 to 12



  • 1 ½ cups Diamond Pecans
  • 2 tablespoons butter
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 cups cream
  • ½ cup milk
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 2 ½ pounds sweet potatoes, peeled and sliced -inch thick
  • 2 to 3 tablespoons parsley, chopped, for garnish


Preheat oven to 350. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Chop coarsely.

In a large saut pan, melt the butter over medium-high heat, add onions and saut until lightly browned about 4 minutes, add garlic and cook 1 minute more. Add cream, milk, salt and pepper and bring to a boil. Add sweet potatoes and 1 cup pecans. Bring back to a boil; reduce heat and simmer gently 5 minutes.

Transfer sweet potato mixture to a buttered 9x13 baking dish. Bake 35 to 45 minutes or until the potatoes are very tender, the cream mostly absorbed and the top golden.

Let sit 10 minutes, sprinkle with remaining ½ cup of pecans and chopped parsley.

Serve hot.

Serves 10 to 12

Forget the marshmallows, add cream and pecans to make this luscious baked side dish. We like the bright colored garnet variety of sweet potato. If you really want to be celebrate throw guilt to the wind and replace the milk with more cream.

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