Pecan Crusted Sweet Potato with Sour Cream

5 50 399
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
Pecan Crusted Sweet Potato with Sour Cream
Health Rating


1 large potato Sweet potato
100 gm Pecans
1/4 cup Parmesan cheese, grated (as needed)
1 bunch Thyme, fresh
1 1/2 cup Sour cream, light (to serve)


Preheat oven to 200C (400F).

Scrub sweet potato and slice into 8 rounds, about 1cm (1/3in) thick. Discard the small ends.

Place slices in a single layer on a baking tray lined with baking paper. Drizzle generously with olive oil.

Finely chop the pecans leaving a few chunky bits. Combine pecans with cheese and about 1 tablespoon thyme leaves and 3-4 tablespoons of olive oil to moisten. Season.

Divide pecan mixture between the sweet potato rounds, pressing gently but not to compact it too much. Sprinkle with remaining thyme sprigs.

Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes and if it’s browning too quickly cover with some foil.

Serve hot with sour cream.


Nutrition Facts

Per Portion

Calories 399
Calories from fat 272
Calories from saturated fat 80
Total Fat 30 g
Saturated Fat 8.9 g
Trans Fat 0
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 13.6 g
Cholesterol 38 mg
Sodium 185 mg
Potassium 626 mg
Total Carbohydrate 25.6 g
Dietary Fiber 7.9 g
Sugars 2.8 g
Protein 10.3 g

Dietary servings

Per Portion

Meat Alternative 0.8
Milk Alternative 2.0
Vegetables 0.5

Energy sources