Pecan-Crusted Sweet Potato Fillets


I love recreating dishes I’ve eaten out at restaurants, but they never quite turn out the same. I’ve learned that’s definitely not a bad thing…

For Valentine’s Day this year, Nate and I went to this incredible vegetarian restaurant called Fiction Kitchen in Raleigh, NC. They served us this decadent three-course meal that is definitely up there as one of the best meals of my life! As my main course, I ordered a pecan-crusted sweet potato fillet with buttered chard and pesto quinoa— what?!? So amazing. As soon as I tasted it, I turned to Nate and said, “I must recreate this!”, so that’s exactly what I did! My own way, of course 😉


Pecan Crusted Sweet Potato Fillets


I started by roasting some chopped pecans in cinnamon, paprika, chili powder, and a touch of maple syrup for sweetness. I swear I could have just eaten a bowl of these babies and not finished the recipe, but I used all the willpower in my body to hold off! 


Pecan Crusted Sweet Potato Fillets


Next, I roasted 2 large sweet potatoes (whole) for about 45 minutes, then peeled off the skin and sliced them into long 1 inch “fillets”. I crusted them with the roasted pecans and pressed them lightly into the warm potato to make sure they wouldn’t come crumbling off in the oven. Last, I popped them back into the oven for a few more minutes to crisp up and let the flavors meld together. The result: a warm, comforting dish that reminded us of sweet potato pie at Thanksgiving. Oh, so good! They would be an amazing main dish or side at our holiday table next year, with that sweet and savory blend of spices. What are the odds I’ll remember that 9 months from now??


Pecan Crusted Sweet Potato Fillets


I served the sweet potato over herbed quinoa and olive oil massaged kale, even though the original recipe was served with buttered chard and pesto quinoa. I must say, the restaurant version was definitely more decadent, but I tried to make mine a bit healthier since we like to eat pretty clean when we’re cooking at home. Try experimenting with your own version of your favorite grains and greens!


Pecan Crusted Sweet Potato Fillets

Pecan-Crusted Sweet Potato Fillets

Serves 2-4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian


  • 2 large sweet potatoes
  • ½ cup chopped pecans
  • 1 tbsp maple syrup
  • 1/8 tsp cinnamon
  • ¼ tsp paprika
  • 1/8 tsp chili powder
  • pinch of salt


Step 1
Preheat the oven to 400 degrees. Cover a baking sheet with foil and top with 2 sweet potatoes (that have been pierced multiple times with a knife or fork). Bake for 45 minutes or until tender to the touch.
Step 2
In the meantime, whisk together maple syrup and spices in a small bowl for the pecan crust. Add in ½ cup of chopped peans and stir to coat completely. Spread the pecans over a parchment-lined baking sheet and bake in the same oven for 4-5 minutes, tossing halfway through. Pull out of the oven to cool when the time is up.
Step 3
Once the sweet potatoes are tender, let them cool for a few minutes, then slice off each end and peel off the skin. Slice each sweet potato in half the long way to create a long, 1- 1 ½ inch "fillet". Using your fingers, coat each sweet potato fillet with the pecan crust, pressing the pecans into the sweet potato. Place the pecan crusted potatoes back onto a foil covered baking sheet and bake for an additional 4-5 minutes, or until the pecans are fragrant and crispy.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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