Sweet Potato with Pecans and Parmesan

by Marsie

While preparing Thanksgiving dinner for tomorrow, my mom made this sweet potato dish. Since we have so many sweet flavors in our meal, the more savory flavor of this dish accenting the sweetness of the sweet potatoes was a perfect pick.

My family likes cheese. We like nuts. We like sweet potatoes. Therefore, we like this dish.

Sweet Potatoes With Pecans and Parmesan

Original Recipe from Real Simple

Serves 8


  • 3 Tbsp olive, plus more for the baking dish
  • 2-1/2 pounds of sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
  • 1/2 cup grated Parmesan (2 ounces)
  • Kosher salt and pepper
  • 3/4 cup chopped pecans
  • 1/4 cup light brown sugar
  • 2 teaspoons fresh thyme leaves
  • pinch of cayenne pepper

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.