These spiral sweet potatoes with pecan butter are a twist on a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site (aka my sister-in-law’s house), in the oven or on a grill (which is how I do it). The beauty of cooking sides on the grill at Thanksgiving is that it helps free up the oven, which is so often crammed full.
Because the sweet potatoes are cut into thin (but not too thin) spirals, they will cook faster than whole or sliced sweet potatoes, so keep an eye on them. The crunchy sweet topping is absolutely fantastic. If your guests like their sides a bit on the sweet side don’t hesitate to double the topping.
- 4 large sweet potatoes, peeled, spiraled (I used the large blade. You don't want super thin spirals)
- 1 large sweet or Spanish onion, sliced thin and separated into rings
- 3 tablespoons vegetable oil
- 1/3 cup unsalted butter, softened
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans, toasted
- Preheat grill to medium or oven to 350 F degrees.
- Place potato slices and onion rings on a large sheet of aluminum foil (you might need to divide the mixture between more than one piece of foil). Drizzle with oil.
- Place another sheet of foil over potatoes and seal along edges.
- Place on grill or in oven for 20-25 minutes or until potatoes are fork tender.
- In a small bowl, mix the butter, sugar, salt and cinnamon. Stir in pecans.
- Open packets and top with pecan butter. Serve.