This recipe is a celebration of simple ingredients elevated to extraordinary heights. Sweet potatoes, naturally sweet and earthy, are transformed by a kiss of smoky paprika and then topped with a crunchy, nutty pecan crumble. It's the kind of dish that feels both comforting and sophisticated, perfect for a cozy weeknight dinner or a festive gathering. I first made this dish for a potluck, and it was an instant hit. Everyone went back for seconds, and it makes it a great recipe to share with people!
The beauty of this recipe lies in its versatility. Feel free to adjust the spice level to your liking – add more paprika for a bolder flavor, or use a milder spice if preferred. You can also experiment with different nuts in the crumble; walnuts or almonds would be delicious substitutes. The possibilities are endless. I've found that when people get a little more creative in the kitchen, it helps to make sure their life is a little more interesting, too!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small bowl
- Measuring cups and spoons
- Vegetable peeler
- Sharp knife
Paprika-Roasted-Sweet-Potatoes-with-Pecan-Crumble
These paprika-roasted sweet potatoes with a crunchy pecan crumble are a delicious and easy side dish. The smoky paprika complements the sweetness of the potatoes perfectly, making this a recipe you'll want to make again and again.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for achieving that perfectly roasted texture.
- Wash and peel the sweet potatoes. I know, peeling isn't everyone's favorite chore, but it's worth it for this recipe! Trust me on this one.
- Chop the sweet potatoes into roughly 1-inch cubes. Aim for consistent sizing for even cooking – this will help to prevent some pieces burning while others remain undercooked.
- In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil. Use your hands! Get messy and have fun with it.
- Add 1 tablespoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the spices are evenly distributed so each bite is full of flavor.
- Spread the sweet potatoes in a single layer on a baking sheet. Don't overcrowd them; you want them to roast, not steam.
- Roast for 20-25 minutes, or until they're tender and slightly caramelized. Flip them halfway through to ensure even cooking. This step is crucial for a good result.
- While the sweet potatoes are roasting, prepare the pecan crumble. In a small bowl, combine 1/2 cup of pecans (roughly chopped), 1/4 cup of brown sugar, and 2 tablespoons of all-purpose flour. I like to use the all-purpose flour, but feel free to use another type of flour you prefer.
- Add 2 tablespoons of melted butter to the pecan mixture. Use your hands to gently mix until it's crumbly. It's very important that you mix this correctly, otherwise it might not be as good!
- Once the sweet potatoes are roasted, remove them from the oven. Sprinkle the pecan crumble evenly over the top and give the baking sheet a little shake so everything is evenly distributed.
- Return the baking sheet to the oven for another 5-7 minutes, or until the crumble is golden brown and toasted to perfection.
- Remove from the oven and let cool slightly before serving. Mmm, those warm, sweet, and slightly spicy notes from the roasted potatoes with the crispy crunchy pecan crumble topping... delicious!
📝 Notes
- For extra flavor, try adding a pinch of cayenne pepper to the sweet potatoes.
- Make sure to chop the pecans evenly for an even crumble.
- If your pecans are too dry, feel free to add a dash of water to the crumble mixture to get it to stick together better. Don't worry, I sometimes do it, too!
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 20 mg
