Sweet potatoes and pecans bring familiar Carolina comfort to the November table. This savory take on a holiday favorite pairs caramelized sweet potatoes with nutty brown butter, fragrant sage, and a splash of apple cider vinegar. Our wildflower honey ties everything together, adding floral sweetness without hiding the vegetables’ roasted flavor.
Simple enough for Sunday supper and handsome enough for Thanksgiving, this dish belongs beside roast turkey, baked ham, or a skillet of cornbread.
Servings: 6 as a side
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup pecan halves, roughly chopped
- 3 tablespoons unsalted butter
- 1 teaspoon finely chopped fresh sage
- 3 tablespoons The Carolina Honey Bee Company wildflower honey
- 1 tablespoon apple cider vinegar
Instructions
Heat the oven. Set the oven to 425°F with a rack in the middle. Line a large rimmed baking sheet with parchment paper.
Season the sweet potatoes. Toss the cubes with the olive oil, salt, and pepper. Spread them on the baking sheet in a single layer, leaving space between pieces. Use two sheets if necessary.
Roast until tender and browned. Roast for 30–35 minutes, turning after 20 minutes. They are ready when a fork slides easily into the centers and several edges are deeply golden. If using two sheets, swap their positions when turning the potatoes.
Toast the pecans. While the potatoes roast, place the pecans in a dry, light-colored skillet over medium-low heat. Cook for 3–5 minutes, stirring often, until fragrant and lightly toasted. Transfer to a plate.
Brown the butter. Add the butter to the same skillet over medium-low heat. Let it melt, then cook for 3–5 minutes, swirling frequently, until the milk solids turn golden brown and smell nutty. Remove from the heat immediately. Stir in the sage and let stand for 30 seconds.
Make the honey glaze. Carefully stir the honey and cider vinegar into the warm butter; the mixture may briefly bubble. Whisk until combined. If the potatoes are still roasting, leave the glaze off the heat.
Toss and serve. Transfer the hot sweet potatoes to a serving bowl. Stir the glaze, pour it over the potatoes, and toss gently. Fold in half the pecans and scatter the remainder over the top. Taste for salt and serve warm.
Chef’s tips
- Glaze after roasting. Adding the honey at the end protects it from scorching in the hot oven.
- Keep the edges crisp. Spread the potatoes generously and toss with the glaze just before serving.
- Make it nut-free. Replace the pecans with toasted pumpkin seeds.
- Prepare ahead. Peel and cube the potatoes up to one day ahead and refrigerate in an airtight container. Pat dry before roasting.
Bring a little Carolina sweetness to your next gathering. Shop The Carolina Honey Bee Company’s wildflower honey and make this dish part of your fall table.