Quick Recipe Version (TL;DR)
Amish Brown Sugar Glazed Sweet Potato Bake with Pecans
Tender sweet potato slices, a buttery brown sugar glaze, warm cinnamon, and toasted pecans make this Amish-inspired farmhouse side especially lovely alongside roasted poultry or ham.
Quick Ingredients
- 3 pounds (1,360 g) peeled sweet potatoes, sliced 1/4 inch thick
- 6 tablespoons (85 g) unsalted butter, plus 1 teaspoon (5 g) for the baking dish
- 3/4 cup (150 g) packed light brown sugar
- 1/3 cup (80 ml) apple cider, not apple cider vinegar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 3/4 cup (85 g) pecan halves, roughly chopped
Do This
- 1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish with 1 teaspoon butter.
- 2. Peel and slice the sweet potatoes into even 1/4-inch rounds.
- 3. Heat the remaining butter, brown sugar, cider, cinnamon, and salt over medium-low heat for 5 minutes, stirring. Remove from the heat and stir in the vanilla.
- 4. Arrange the potatoes in three overlapping layers, spooning one-third of the glaze over each layer. Cover tightly with foil.
- 5. Bake for 45 minutes. Uncover, spoon some pan juices over the top, and bake for 25 minutes more, until tender and bubbling.
- 6. During the final 5 minutes of baking, toast the pecans in a dry skillet over medium-low heat, stirring frequently.
- 7. Scatter the toasted pecans over the finished bake. Rest for 10 minutes, then serve with the buttery pan glaze spooned over each portion.
Why You’ll Love This Recipe
- A beautiful balance of flavors: Brown sugar and vanilla bring sweetness, while butter, salt, and gently tangy cider keep the glaze rounded and rich.
- Tender layers with a crunchy finish: Thin slices bake until soft, and separately toasted pecans stay crisp on top.
- Simple farmhouse ingredients: No canned filling, marshmallows, or complicated techniques are needed.
- Perfect for the holiday table: This comforting side pairs wonderfully with turkey, roast chicken, or salty baked ham.
Grocery List
- Produce: About 3 1/2 pounds orange-fleshed sweet potatoes, enough to yield 3 pounds after peeling.
- Dairy: 6 tablespoons plus 1 teaspoon unsalted butter, 90 g total.
- Pantry: Light brown sugar, apple cider, ground cinnamon, fine sea salt, vanilla extract, and pecan halves.
Full Ingredients
For the Sweet Potato Layers
- 3 pounds (1,360 g) peeled orange-fleshed sweet potatoes, cut into 1/4-inch-thick rounds
- 1 teaspoon (5 g) unsalted butter, softened, for greasing the dish
For the Brown Sugar Glaze
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 3/4 cup (150 g) packed light brown sugar
- 1/3 cup (80 ml) apple cider, preferably unsweetened and nonalcoholic
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
For the Crunchy Topping
- 3/4 cup (85 g) pecan halves, roughly chopped into generous pieces
Step-by-Step Instructions
Step 1: Prepare the oven, dish, and sweet potatoes
Position an oven rack in the center and preheat the oven to 375°F (190°C). Grease the bottom and sides of a 9-by-13-inch baking dish, at least 2 inches deep, with 1 teaspoon softened butter.
Peel the sweet potatoes and trim away any tough or damaged spots. Weigh out 3 pounds, then cut them crosswise into even 1/4-inch-thick rounds. Cut unusually wide potatoes lengthwise before slicing so the pieces are easier to arrange. Pat the slices dry if they are wet.
Step 2: Make the buttery brown sugar glaze
Combine the 6 tablespoons butter, brown sugar, apple cider, cinnamon, and salt in a small saucepan. Cook over medium-low heat for 5 minutes, stirring frequently, until the butter has melted and the mixture is smooth and gently bubbling.
Remove the saucepan from the heat and stir in the vanilla. The glaze should be pourable, not thick like candy. Do not boil it down; the liquid helps the potatoes soften during the covered portion of baking.
Step 3: Layer the potatoes and glaze
Arrange one-third of the sweet potato slices across the bottom of the prepared dish, overlapping them slightly like shingles. Spoon one-third of the warm glaze evenly over the slices.
Repeat twice more, making three layers of potatoes and glaze. Scrape any cinnamon and sugar remaining in the saucepan over the top. Cover the dish tightly with aluminum foil, crimping it around the edges to trap steam.
Step 4: Bake covered to soften the potatoes
Bake on the center rack for 45 minutes. Carefully lift one corner of the foil away from your face to release the hot steam, then uncover the dish.
The potatoes should be beginning to soften, and there should be bubbling liquid around the edges. Spoon some of that liquid over the top layer to coat any exposed slices.
Step 5: Uncover and bake until glazed and tender
Return the uncovered dish to the oven and bake for 25 minutes. The glaze should bubble and thicken slightly, and the exposed edges of the sweet potatoes should deepen in color and lightly caramelize.
Test the center of the casserole with a thin knife: it should slide easily through the layers without meeting firm resistance. If necessary, continue baking in 5-minute increments until tender. If the top is getting too dark before the center softens, loosely cover it with foil.
Step 6: Toast the pecans
During the final 5 minutes of baking, place the chopped pecans in a dry skillet over medium-low heat. Toast for 5 minutes, stirring frequently, until fragrant and slightly darker. If they brown sooner, remove them immediately.
Transfer the toasted pecans to a plate so they stop cooking. Toasting them separately gives you a crisp topping without risking scorched nuts during the long bake.
Step 7: Finish, rest, and serve
Remove the sweet potatoes from the oven and scatter the toasted pecans evenly over the top. Let the dish rest, uncovered, for 10 minutes so the bubbling settles and the glaze thickens slightly.
Serve warm, scooping down through the layers and spooning a little of the buttery brown sugar glaze over each portion. The finished dish should be tender and glossy, with some spoonable sauce remaining in the bottom.
Pro Tips
- Keep the slices even: A sharp knife or a mandoline with its hand guard helps create consistent 1/4-inch slices. Thicker pieces need more baking time.
- Seal the foil tightly: Trapped steam is what tenderizes the potatoes before the uncovered glaze-setting stage.
- Use cider, not cider vinegar: Apple cider adds gentle fruitiness and moisture. The same amount of vinegar would make the glaze much too sharp.
- Check the center, not just the edges: Bubbling sauce does not necessarily mean every potato layer is tender.
- Save the pecans for the end: Adding them after baking preserves their toasted flavor and crunchy texture.
Variations
- Maple brown sugar: Reduce the brown sugar to 1/2 cup (100 g) and add 1/4 cup (60 ml) pure maple syrup to the glaze. Keep the apple cider and other ingredients unchanged.
- Orange-spiced: Replace the apple cider with 1/3 cup (80 ml) orange juice and stir 1 teaspoon finely grated orange zest into the glaze with the vanilla.
- Dairy-free: Replace both amounts of butter with equal amounts of an unsalted plant-based butter suitable for baking.
Storage & Make-Ahead
Refrigerate: Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours of baking. Keep for up to 4 days. The pecans will gradually soften as they sit in the glaze.
Prepare components ahead: Up to 24 hours ahead, peel and slice the sweet potatoes and refrigerate them submerged in cold water in a covered container. Drain and dry thoroughly before layering. Make the glaze separately and refrigerate it in a covered container; warm it gently over low heat until pourable before assembling. Toast the pecans ahead if desired, let them cool completely, and store them airtight at room temperature.
Bake ahead: Bake the casserole up to 1 day ahead, leaving off the pecans. Refrigerate promptly. To reheat, transfer it to a room-temperature oven-safe baking dish, cover with foil, and heat at 350°F (175°C) for 35 minutes. Check that the center reaches 165°F (74°C), continuing in 5-minute increments if needed. Add freshly toasted pecans just before serving.
Nutrition (per serving)
Calories: 380 kcal | Carbs: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Fiber: 6g | Sugar: 27g | Sodium: 320mg | Cholesterol: 24mg
Nutrition is estimated for one-eighth of the recipe, including the glaze and pecan topping.
