Spiral Sweet Potatoes with Pecan Butter

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 assemble it ahead of time and cook it on-site in the oven or on a grill. I like cooking sides on the grill at Thanksgiving since it frees up the oven. The oven is always crammed full during the holidays.

Spiral Sweet Potatoes with Pecan Butter

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. Spiral sweet potatoes with pecan butter don’t take as long to cook as you might thing, And 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.

If you don’t have a spiralizer you can cut the sweet potatoes into thin slices instead.

As an added bonus for us, I used pecans from my dad’s pecan trees. There’s something about his pecans that make them oh so much better than anything I’ve ever gotten from a store. Some years his trees don’t make many pecans, and some years… Yowsa! It’s like it’s raining pecans everywhere!

Spiral Sweet Potatoes with Pecan Butter
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5 from 1 vote

Spiral Sweet Potatoes with Pecan Butter

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.
Course Side
Cuisine American
Keyword butter, pecans, sweet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 305kcal
Author Mike

Equipment

Ingredients

  • 4 large sweet potatoes peeled, spiraled (I used the large blade. You don’t want super thin spirals)
  • 1 large sweet onion sliced thin and separated into rings
  • 3 tablespoons vegetable oil
  • cup unsalted butter softened
  • 2 tablespoons light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup pecans chopped, toasted

Instructions

  • Preheat grill to medium or oven to 425 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.

Nutrition

Calories: 305kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 171mg | Potassium: 641mg | Fiber: 6g | Sugar: 12g | Vitamin A: 24357IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

Nutritional values are approximate.

Pecan Smoked Shrimp

II had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot, so I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long at all to be cooked, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad. These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. And I didn’t want to bury the shrimp so I didn’t even notice them any more! If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.

Pecan Smoked Shrimp

I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!

Also try my NOLA smoked shrimp.

Pecan Smoked Shrimp
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4 from 1 vote

Pecan Smoked Shrimp

Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.
Course Main
Cuisine American
Keyword shrimp, smoked
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Calories 315kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place bamboo skewers in water and let soak.
  • Place the shrimp in a medium bowl.
  • Drizzle with the oil.
  • Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
  • Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
  • After the smoker is ready, place shrimp on skewers.
  • Transfer to smoker and smoke for 30-35 minutes or until cooked through.

Nutrition

Calories: 315kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1370mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.