These Maple Pecan Sweet Potatoes are a perfect side dish for your Thanksgiving table. Salty and sweet, with the crunch from the pecans – your family and friends will love this!
TIP: Don’t forget to add water or stock to create steam and cook your food.
This dish contains the following allergens: Tree Nuts, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
118mL
water, for steaming
1.13kg
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
125g
pecans, chopped
TOPPING
5 tablespoons
butter, melted
85g
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
1/2 cup
water, for steaming
2.5 pound
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
1 cup
pecans, chopped
TOPPING
5 tablespoons
butter, melted
1/4 cup
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
Utensils
Medium Bowl
Step 1
Pour the 1/2 cup water into the pot.
Step 2
Toss the sweet potatoes with oil in a medium bowl until evenly coated. Place the potatoes in the Cook & Crisp Basket and place the basket in the pot. Close the lid and move slider to STEAMCRISP.
Step 3
Select STEAM & CRISP, set temperature to 450°F, and set time to 25 minutes. Press START/STOP to begin cooking (PRE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).
Step 4
After 15 minutes, open the lid, toss the sweet potatoes, and sprinkle with chopped pecans. Close the lid to continue cooking.
Step 5
Place all topping ingredients in a medium bowl and mix until fully combined.
Step 6
When cooking is complete, remove basket from pot. Transfer sweet potatoes to the bowl with the topping mixture and gently mix until potatoes are evenly coated. Serve warm.
Toss the sweet potatoes with oil in a medium bowl until evenly coated. Place the potatoes in the Cook & Crisp Basket and place the basket in the pot. Close the lid and move slider to STEAMCRISP.
118mL
water, for steaming
1.13kg
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
125g
pecans, chopped
TOPPING
5 tablespoons
butter, melted
85g
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
1/2 cup
water, for steaming
2.5 pound
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
1 cup
pecans, chopped
TOPPING
5 tablespoons
butter, melted
1/4 cup
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
Step 3 of 6
Select STEAM & CRISP, set temperature to 450°F, and set time to 25 minutes. Press START/STOP to begin cooking (PRE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).
118mL
water, for steaming
1.13kg
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
125g
pecans, chopped
TOPPING
5 tablespoons
butter, melted
85g
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
1/2 cup
water, for steaming
2.5 pound
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
1 cup
pecans, chopped
TOPPING
5 tablespoons
butter, melted
1/4 cup
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
Step 4 of 6
After 15 minutes, open the lid, toss the sweet potatoes, and sprinkle with chopped pecans. Close the lid to continue cooking.
118mL
water, for steaming
1.13kg
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
125g
pecans, chopped
TOPPING
5 tablespoons
butter, melted
85g
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
1/2 cup
water, for steaming
2.5 pound
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
1 cup
pecans, chopped
TOPPING
5 tablespoons
butter, melted
1/4 cup
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
Step 5 of 6
Place all topping ingredients in a medium bowl and mix until fully combined.
118mL
water, for steaming
1.13kg
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
125g
pecans, chopped
TOPPING
5 tablespoons
butter, melted
85g
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
1/2 cup
water, for steaming
2.5 pound
sweet potatoes, cut in 1-inch pieces
1 tablespoon
canola oil
1 cup
pecans, chopped
TOPPING
5 tablespoons
butter, melted
1/4 cup
maple syrup
1/2 teaspoon
ground cinnamon
Kosher salt, as desired
1/4 teaspoon
cayenne pepper(optional)
Step 6 of 6
When cooking is complete, remove basket from pot. Transfer sweet potatoes to the bowl with the topping mixture and gently mix until potatoes are evenly coated. Serve warm.
