These Coconut Pecan Sweet Potatoes are a dreamy blend of creamy, nutty, and sweet flavors that will steal the spotlight at any table. The tender sweet potatoes, baked to perfection, are topped with a golden, crunchy pecan and coconut crust that adds a delightful contrast in every bite. With just 10 minutes of prep and a slow bake, this dish practically makes itself while filling your kitchen with irresistible aromas.
Packed with vitamin A and a touch of natural sweetness, this recipe is as nourishing as it is indulgent. The rich, buttery coconut pairs beautifully with the earthy pecans, creating a harmony of textures and flavors that feels both comforting and luxurious. Perfect for holidays or cozy weeknights, this dish is a crowd-pleaser that’s worth the wait.
What You’ll Need for Coconut Pecan Sweet Potatoes
- 6 Sweet Potatoes – Peeled and diced (choose medium-sized potatoes for even cooking)
- ½ cup Pecans – Chopped (toasted pecans add extra flavor, if desired)
- ½ cup Shredded Coconut – Unsweetened or sweetened, depending on preference
- ⅓ cup Sugar – Granulated white sugar (can substitute with coconut sugar for a healthier option)
- ⅓ cup Brown Sugar – Packed (light or dark brown sugar works)
- ¼ cup Butter – Melted (use unsalted butter to control saltiness)
- ½ teaspoon Cinnamon – Ground (add a pinch more for extra warmth)
- Pinch of Salt – Enhances sweetness (use sea salt or kosher salt)
How to Make Coconut Pecan Sweet Potatoes
- Prepare the Slow Cooker: Lightly spray the inside of your slow cooker with cooking spray to prevent sticking.
- Add the Potatoes: Place the peeled and diced sweet potatoes evenly in the slow cooker.
- Mix the Topping: In a small bowl, combine the pecans, shredded coconut, brown sugar, white sugar, melted butter, cinnamon, and salt. Stir with a fork until everything is well mixed.
- Layer the Topping: Pour the pecan mixture evenly over the sweet potatoes, spreading it out to cover them completely.
- Cook: Cover the slow cooker and cook on high for 3 ½ to 4 hours, or until the sweet potatoes are tender when pierced with a fork.
- Serve: Once cooked, give the mixture a gentle stir to combine the flavors. Serve warm as a side dish or dessert.
Sweeten It Up: Sauce and Topping Ideas
Take your Coconut Pecan Sweet Potatoes to the next level with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence. For a tangy twist, try a sprinkle of crumbled goat cheese or a light dusting of orange zest to balance the sweetness.
Perfect Pairings: Serving Suggestions
This dish shines as a side for holiday meals or cozy dinners. Pair it with roasted turkey, grilled chicken, or a hearty vegetarian lentil stew. For a complete meal, add a fresh green salad or steamed green beans to balance the richness.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If the topping seems dry, add a splash of melted butter or a sprinkle of brown sugar before reheating.
Mix It Up: Recipe Variations
Swap out the pecans for walnuts or almonds for a different crunch. For a tropical twist, use pineapple chunks instead of coconut. If you’re short on time, skip the slow cooker and bake the dish at 375°F (190°C) for 45 minutes instead.
Slow Cooker Savvy: Equipment Guidance
If your slow cooker tends to cook unevenly, stir the potatoes halfway through to ensure even tenderness. For easier cleanup, use a slow cooker liner or spray the insert generously with cooking spray before adding the ingredients.
Coconut Pecan Sweet Potatoes Recipe
Equipment
- slow cooker
Ingredients
- 6 Sweet Potatoes, Peeled and diced
- ½ cup pecans
- ½ cup shredded coconut
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¼ cup butter, melted
- ½ teaspoon cinnamon
- pinch salt
Instructions
- Place potatoes in a slow cooker that has been sprayed with cooking spray.
- Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
- Pour pecan mixture over top of the potatoes.
- Cook on high for 3 1/2 – 4 hours until potatoes are tender.
- Serve warm.