Sweet Potato Recipe with Pecans

Your guests will love this one – Ours do!

More sweet than savory, this sweet potato recipe is a colorful and delicious dish that offers welcomed variety to every buffet table. It’s got a little ‘comfort food’ going on too, all the better for your mellow party.

Inexpensive and easy to make ahead of the time, the unusual combination of tastes sets this dish apart.

Our quests really enjoy the taste and unusual idea. Hope your's do too!

Portions/Servings for the Sweet Potato Recipe

This recipe will feed 50 people, if you are you are serving entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner. Read about Party Food Quantities and how to plan for the right amounts.

Shopping List for 50 People:

___12 pounds of sweet potatoes

___1 small jar of dark corn syrup

___2 pounds of chopped pecans (Buy broken pieces because they’re cheaper – or buy pre-chopped if they are cheaper still.)

___1 pound of pecan halves, decorative and nice-looking (Get the good ones.)

___Salt and pepper

___1 pound of butter

___Vegetable oil spray

___Small amount of oil for frying

___1 large white onion

___2 disposable aluminum pans 12 ¾” x 10” x 2 ½”


___1 bunch of fresh curly parsley

Procedure for the Sweet Potato Recipe:

One Day Before the Party:

Peel the potatoes, cut them into smaller pieces and keep the peeled potatoes under cold water. Add a tablespoon of vinegar to the water – this way the potatoes will keep their color. Store them overnight in the fridge.

On the Day of the Party:

Drain the water from the potatoes that they were stored in overnight. Add new water to the pan and cook over medium heat until soft and tender, about 30 minutes after the water starts to boil.

Peel and cut the onion into small pieces. Fry in a little frying oil in a frying pan. Remove from the heat and set aside.

Fry in a little frying oil in a frying pan. Remove from the heat and set aside.

Carefully drain off the hot water from the pan, keeping the potatoes in the pan and covered.

Add ½ pound of butter and 2 cups of dark corn syrup, 1 table spoon of salt, chopped pecans, ½ table spoon pepper and the fried onion mixing and mashing the sweet potatoes together.

TIP: Keep the potatoes covered, when not stirring. This will help keep them warm.

Check for consistency. Add a little boiling water if needed.

As the potatoes sit waiting to be served, they will only get thicker. A little too thin now is not a bad thing.

Check for taste. Begin by adding salt, then pepper, and stir well.

Use lots of vegetable spray to oil the inside of your disposable pans, especially the sides. Equally divide the sweet potato mix into both pans, using a spatula to make them flat.

Using the pecan halves, decoratively arrange them on the top of sweet potatoes.

Cover them with film or aluminum foil and place in your chafing dish.

Presentation for the Sweet Potato Recipe: Your Eyes Eat First

Place the Sweet Potatoes into the chafing dish. All about chafing dishes and food warmers.

Melt the remaining butter and pour over the potatoes.


Garnish the potatoes some bunches of fresh curly parsley.


Potatoes don’t freeze very well, but they will keep in a refrigerator nicely for several days. Enjoy them while you can.

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