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Brown Sugar Sweet Potatoes with Walnuts

Butter and brown sugar caramelize between sweet potato slices and crunchy nuts in this dish that is just as good piping hot as it is made ahead and reheated.

Serves 12
Ready in 55 mins
Prep time 5 mins
Cooking time 50 mins
226 calories per serving


> 3 lbs medium sweet potatoes
> Cooking spray
> 1 cup chopped walnuts
> 1/2 cup (1 stick) butter
> 1/2 cup brown sugar
> 2 tsp pumpkin pie spice


Preheat oven to 350°F. Heat a large pot of salted water to a boil. Peel the potatoes and add to pot. Cook 20–30 min., until mostly tender. Remove potatoes with a slotted spoon and let cool.
Meanwhile, coat a 9x13-inch baking dish with cooking spray. In a 10-inch skillet, add the walnuts and toast on medium 1–2 min., until golden, stirring constantly. Remove from pan and reserve nuts. Wipe out skillet.
In same skillet, melt the butter on medium. Stir in the sugar, pumpkin pie spice, ½ cup water, and salt, to taste, stirring until sugar is dissolved. Remove from heat.
When cool enough to handle, cut potatoes into ½-inch slices. Arrange half of potato slices in baking dish, overlapping slightly, and drizzle with half of spiced butter. Repeat layering and drizzle with remaining potato slices and butter.
Cover with foil and bake 20 min., until potatoes are tender. Uncover, top with walnuts, and bake another 5 min.


To make this ahead, prepare recipe through STEP 4 and refrigerate up to 1 day. When ready to serve, continue with STEP 5.

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