Roasted Sweet Potatoes with Brown Butter, Pecans and Bleu

This is perfect for fall and is really simple and cheap too! It only takes about half an hour start to finish and the end result is a balance between sweet and tang, soft and crunchy.

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 30m


  • 3 small sweet potatoes (about 1 lb)
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 1 tsp. brown sugar
  • 1/4 c chopped pecans
  • 1 tsp. water
  • 1/4 c bleu cheese


  1. Preheat oven to 400. Peel and chop your sweet potatoes into evenly-sized chunks. Transfer them to a baking sheet and drizzle the oil over. Toss with your hands to coat all sides.
  2. Roast for about 25 minutes. 30 for crispier edges.
  3. Meanwhile, melt the butter in a small saucepan over medium heat. After a few minutes you will see the milk solids browning and it will smell nutty.
  4. Reduce heat to medium low. Stir in the pecans and brown sugar and sauté for 5 minutes or so, then remove the pecans with a spoon.
  5. Add the water to the butter and sugar mixture to help the brown sugar dissolve to form a rich butter sauce. It will splatter and sizzle a little at first so do this carefully.
  6. Stir this together and remove from heat. Combine the pecans and sweet potatoes in a bowl, pour over the butter sauce and add the crumbled bleu cheese.

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