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As families around the country (and the world) prepare to celebrate Thanksgiving and Hanukkah, #SundaySupper is gathering to share recipes and stories of what we are thankful for. Tender sweet potatoes are topped with a buttery, nutty, crunchy corn flake crumble in these Maple Sweet Potatoes with Browned Butter Pecan Topping that I made especially for someone I am thankful for.
Nope, this week it’s not about The Bug or Baby Smiles, though I am thankful everyday to have those guys, but I couldn’t get through everyday without The Hubby. Of course he has been supportive through the tough times, and though I haven’t elaborated a lot here, those early newborn days (umm, err, three months) are tough for me. But he was my rock through days and nights without sleep (and helping me to get a little sleep when I could), supporting me as I was in a state of delirium and panic when we were worried actually about both boys gaining enough weight when they were born.
But luckily the hard times end, and we just have the day-to-day. And it is all the little things during that day-to-day – getting random odd jobs done when he finds five minutes here or ten minutes there; jumping in to change a diaper even just as he walks through the door and I am in the middle of finishing up dinner; taking The Bug to pre-school a couple times a week, just so I don’t have to lug Baby Smiles and the stupid infant car seat in and out, taking on the bedtime routine with The Bug most nights, since I am putting down Baby Smiles and then ready to just sit on the couch (and sometimes I kinda like to “spy” on the video monitor to listen to their stories and chats and prayers); understanding that sometimes I have to photograph dinner first or be writing or editing, or, let’s be honest, Facebooking at night after the kids are in bed if I am going to make the transition from this little ol’ blogging gig being just a hobby to something more serious.
It is for all of these things that I am most grateful. It is for all of these things that I look past the little annoyances and disagreements that naturally crop up when you have been together for over ten years and have stressful jobs and two kids (one of whom is currently three years old and is as nutty as would be expected, and the other who is eight months old and still isn’t sleeping through the night), and the house and the in-laws and the….
Because at the end of the day, I have always said that I truly think that we are the only two people in the world who could put up with each other, so it’s a pretty darn good thing we met!
When I asked him what his favorite Thanksgiving dish is, he said that it was sweet potatoes, but the sugary, buttery, oozy gooey candied sweet potatoes that his aunt used to make. I’ve been on a quest to find just the right sweet potato recipe for Thanksgiving, and in recent years have leaned towards mashed or whipped versions. Not what he was looking for. Plus all of the recipes out there seem to take perfectly sweet sweet potatoes and then top them with more sweet – marshmallows, candied pecans, brown sugar crumble. Not what I was looking for. Personally, I like to add a little salty to my sweet potatoes. And crunch. So this recipe was born.
Sliced, not mashed potatoes that are just a little syrupy, topped with a crumbly mixture of browned butter, pecans and corn flakes. Part Hubby. Part me. A perfect pairing 🙂
These Maple Sweet Potatoes with Browned Butter Pecan Topping actually kind of remind me on him – rough on the surface, a little nutty, but once you get through all of that, sweet underneath.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
And make sure you check out the entire Thanksgiving and Hanukkah menu at the bottom of this post!
Who or what are you most thankful for this Thanksgiving?
Maple Sweet Potatoes with Browned Butter Pecan Topping
For the sweet potatoes:
- 2 1/2 lbs sweet potatoes peeled and sliced about 1/2 inch thick
- 1/2 c maple syrup use the good stuff
- 2 T unsalted butter
- 1 t kosher salt
For the topping:
- 2 T unsalted butter
- 1/4 c chopped pecans
- 1/2 t kosher salt
- 2 c corn flakes slight crushed
For the sweet potatoes:
- Place the potatoes in a steamer basket over boiling water and steam for 10-15 minutes, or until just fork tender.
- In the meantime, combine the maple syrup, 2 T unsalted butter and 1 t kosher salt in a microwave safe bowl or small saucepan, and heat until the butter just melts.
- Preheat your oven to 350°F and spray a glass or ceramic baking dish with oil or cooking spray (see Note).
- Gently layer the potatoes in the baking dish, overlapping slightly, then pour the syrup mixture over the top of the potatoes.
- Cover and bake for 40 minutes, basting with the syrup mixture every 15-20 minutes.
- While the potatoes are baking, prepare the topping (see below).
- Remove from the oven, sprinkle the topping evenly over the potatoes, then return to the oven, uncovered, for another 20 minutes, or until browned.
For the topping:
- in a small pan, brown the 2 T butter by melting over medium low heat until melted, then cook slowly until the butter begins to turn brown, stirring or whisking occasionally. Be careful not to burn the butter.
- Add the pecans and 1/2 t kosher salt and cook for another 30 seconds to one minute, again being careful to not burn the butter.
- Remove from heat and let cool slightly.
- Place the corn flake crumbs in a bowl, pout the butter pecan mixture over the crumbs, and toss together. Set aside until needed.
A few more recipes for people I am thankful for…
- Snowball Cookies for my Mom
- Classic Snickerdoodles for my Dad
- The Bug’s Ultimate Bacon, Corn & Avocado Grilled Cheese
And be sure to check out this holiday menu full of delicious food and heartfelt stories from the #SundaySupper team:
Picnic Roll from Linda of The Urban Mrs
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Parmesan Butternut Squash Gratin from Alida at Alida’s Kitchen
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Corn flakes, hmm, Brianne I like the sound of that!
I love sweet potatoes just about any way. Yours with that crunchy topping sounds mighty tasty to me. Nice they are thick slices instead of mashed because that just makes for big bites of yumminess.
Love the idea of an oatmeal topping on sweet potatoes. Reminds me of a hybrid of a crisp–only I can eat it with my dinner. 🙂
Anytime dinner can be dessert-y it’s a good thing 🙂
Awh, love the fact that you thanked your Husband. . sounds like you have a good apple there! 🙂 love this dish and love the corn flakes!!! great idea!
Yeah, those early months are awful…I don’t do well without sleep. I’m so glad your sweet hubby is there for you! And what a marvelous new sweet potato recipe you’ve developed…it looks perfect for the holidays!
Thanks Liz. Yes I am lucky, despite being tired 🙂
You are one busy gal, Brianne! And a lucky gal to have a wonderful husband to help out with the kiddos. 🙂
This looks like a perfect dish to accompany Thanksgiving dinner. I love the combination of sweet potatoes and pecans. In fact, I made baked sweet potatoes the other night and I topped mine with chopped pecans. YUM! Thanks for sharing the recipe at Marvelous Mondays. Pinning and sharing!
Now you’ve given me an idea for night when I just make plain baked sweet potatoes!
This sounds like the perfect sweet potato side; maybe this it is with this dish that I can get my husband to finally enjoy sweet potatoes 🙂
Happy Thanksgiving to you and your family, Brianne
Happy Thanksgiving to you Bea!
Cute story!!!! I’m like you I like a little salt on my sweet potatoes and I love the idea of a crunch!! These are so perfect!!
Thanks Jennifer. As much as I like my sweets, at dinner time I don’t like things toooo sweet.
What a sweet post dedicated to your husband – he sounds like such a great guy! And this recipe – I simply love it. No nut pairs with sweet potatoes like pecans do. Delish!
Thanks Lori! I agree, too, pecans and sweet potatoes are perfect.
Maple and pecan are a match made in heaven, but adding sweet potatoes just took it over the top!
I do just love these three ingredients together.
What a great looking sweet potato dish, personally I don’t like them when they are so sweet they make my teeth ache. Yours looks so perfect and crunchy too!!!
I agree Tara.
This is how I like to eat my sweet potatoes! Not mashed, not whole, but sliced up! The pecan topping sounds so decadent..perfect for the holidays!
Yes, I did like them sliced. Perfect for absorbing flavors.
That kind of side dish is what I dive into first!
Haha, forget the mashed potatoes 🙂
It’s great that your husband supports you so much. And I bet he loved these sweet potatoes. They are the perfect balance between healthy and decadent.
I am very lucky!
We all know how difficult it is to live up to a favorite vintage dish, and you nailed it with this one Brianne!
Thanks Paula. I’m sure I can’t live up to the memories of his aunt, but happy to make something new he loves. Thanks for hosting.
What a wonderful recipe! Love the combination of sweet potato, maple syrup and pecans!
Thanks, they are a great combo!
What a sweet post, Brianne! And I also like to add a little salt and crunch to my sweet potatoes so will definitely give this a try. You just can’t go wrong with browned butter and pecans!
Thanks Stacy! Yep, browned butter pretty much makes everything better.
A perfect marriage indeed, Brianne. A little salt, a little maple syrup and a whole lot of wonderful sweet potato. Love it!
Congratulations on finding your Prince Charming…And I sincerely mean that. Any man who works and is willing to help with er, nappy duty is a hero in my eyes =)
A couple diaper changes do go a long way 🙂