Chris Salcedo Sweet Potato Recipe

A cozy, citrus-glazed sweet potato recipe inspired by Chris Salcedo’s Grandma Jean—tender, buttery, and topped with toasted pecans. Perfect for holidays or comforting family dinners.

Chris Salcedo Sweet Potato

If you’ve never heard of Chris Salcedo’s Sweet Potato, think of it as that one unforgettable holiday side dish that somehow outshines the main course. It’s based on what he calls “Grandma Jean’s OJ/Pecan Sweet Potatoes”—a warm, buttery, citrus-glazed sweet potato dish that’s gotten quite the cult following online. At its core, it’s a Southern-style recipe with a little twist: instead of the usual sugar-drenched marshmallow topping, this one leans into orange juice, pecans, and rich flavor over sweetness overload.

What makes it special is how simple the ingredients are, yet how bold the taste turns out. You start with roasted or baked sweet potatoes, soft and naturally sweet on their own. Then comes the magic—real butter, a splash of orange juice, a spoonful of orange juice concentrate for depth, and crunchy pecans folded in or sprinkled on top. Some people throw in a pinch of cinnamon or a touch of brown sugar for extra coziness, but you honestly don’t need much. The citrus does the heavy lifting here—cutting through the richness and adding this bright, almost festive note.

Eating it is like biting into a memory. The outside edges of the sweet potatoes get caramelized if you roast them right, while the inside stays velvety. The glaze soaks in just enough to coat each piece without turning it mushy. And the pecans? They’re the secret weapon. Toasty, buttery, slightly bitter in the best way—they give that crunchy topping moment that takes this from “nice” to “please don’t take the last scoop.”

It’s most often served as a Thanksgiving side dish, but honestly, this works with any roasted meat—especially chicken or turkey. I’ve even had it next to fried catfish, and the combo was outrageous in a good way. You can prep it ahead and refrigerate it overnight. Just reheat it gently in the oven the next day so the glaze doesn’t separate and the nuts stay crunchy. Microwave works in a pinch, but it softens the pecans a bit—so if texture matters to you, reheat in a baking dish covered with foil at low heat.

Nutritionally, it’s actually more balanced than most sweet potato casseroles out there. Sweet potatoes are naturally rich in fiber, vitamins A and C, and don’t spike your blood sugar as hard as white potatoes. Plus, using orange juice instead of dumping in cups of sugar makes it a more feel-good indulgence. That said, it’s still got butter, and depending on how generous you are with the pecans, it can be pretty hearty. But hey, if you’re eating it during the holidays, that’s part of the deal.

One thing I love is how adaptable the recipe is. You can mash the sweet potatoes instead of roasting them for a smoother casserole. Or you can turn it into individual ramekins for a more elegant dinner spread. I’ve even seen people swap the pecans for walnuts or candied almonds when they were in a pinch—and it still worked.

Bottom line: Chris Salcedo’s Sweet Potato recipe is one of those dishes that quietly steals the show. It doesn’t shout. It doesn’t try too hard. It just hits all the right notes—sweet, savory, bright, and buttery—with every single bite.

Want to try it for yourself? Check out the recipe below and make it the highlight of your next meal.

Recipe

A warm, buttery sweet potato side dish featuring a citrusy orange juice glaze and crunchy pecans, inspired by Chris Salcedo’s Grandma Jean. Perfect for holiday feasts or a cozy comfort meal any time of year.

Ingredients

• 2 large sweet potatoes (about 2 lbs), peeled and cut into thick chunks
• 1/4 cup unsalted butter
• 1/4 cup orange juice (fresh or store-bought)
• 2 tablespoons orange juice concentrate
• 1/4 cup light brown sugar (optional, for extra sweetness)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt
• 1/2 cup chopped pecans, toasted

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
2. Place sweet potato chunks into the dish and set aside.
3. In a small saucepan over medium heat, melt butter. Stir in orange juice, concentrate, brown sugar (if using), cinnamon, and salt. Let it simmer for 3–5 minutes until slightly thickened.
4. Pour the orange glaze evenly over the sweet potatoes. Toss gently to coat.
5. Cover with foil and bake for 20 minutes. Remove foil, stir gently, and continue baking uncovered for another 10–15 minutes, or until tender and caramelized around the edges.
6. Sprinkle with toasted pecans before serving. Serve warm.

15 minutes prep time with 35 minutes cook time.

Serves 6 and contains approximately 280 calories per serving.

American / Side Dish, Holiday Recipe

Rated 4.9 by 163 reviewers.

Recipe Tags: Chris Salcedo Sweet Potato, orange juice sweet potatoes, pecan sweet potato casserole, holiday sweet potato recipe, Grandma Jean sweet potatoes, glazed sweet potatoes, sweet potato side dish, Southern sweet potatoes, oven roasted sweet potatoes, Thanksgiving sides

Published by: Crisprecipe

Recipe Video

Chris Salcedo Sweet Potato

This is a video about Chris Salcedo Sweet Potato.

Servings

The best way to serve Chris Salcedo’s sweet potato recipe is warm, right out of the oven, when the orange glaze is still glossy and the pecans have that fresh toasted crunch.

I like to serve it in a shallow dish or casserole pan so everyone can scoop right from the source—no need to get fancy.

It pairs beautifully with roasted turkey, baked chicken, glazed ham, or even grilled fish if you're thinking beyond the holidays.

For a more elevated presentation, you can spoon it into ramekins or mini cast iron pans and sprinkle a few extra toasted pecans on top. If you're going buffet-style, keep it warm in a slow cooker on the "warm" setting—it holds up well for hours.

Want to turn it into a next-day leftover masterpiece? Serve a scoop alongside scrambled eggs and sausage for a sweet-savory breakfast twist. Trust me—it works.

Tips

1. Roast the sweet potatoes, don’t boil. Boiling dilutes their flavor and makes them soggy. Roasting brings out their natural sugars and gives you that caramelized edge that makes this dish unforgettable. Cut them into thick chunks so they hold up.

2. Use real orange juice and concentrate. Fresh-squeezed orange juice makes a difference—you get that zesty punch. The orange juice concentrate is optional, but it intensifies the citrus flavor without adding more liquid. Don’t skip it if you want it to really pop.

3. Toast your pecans separately. Most people just toss raw pecans in, but toasting them in a dry pan for 3–5 minutes first boosts their flavor and keeps them crisp after baking. Stir them in after baking so they don’t go soggy.

4. Don't overload with sugar. The sweet potatoes and orange juice already have natural sweetness. If you’re adding brown sugar, go light—just enough to round out the flavor. Otherwise, the dish can cross into dessert territory.

5. Season smart. A pinch of salt is non-negotiable—it balances the sweet. You can also add a hint of cinnamon or nutmeg if you're leaning into warm, holiday flavors, but don’t overdo it or it’ll fight with the citrus.

6. Prep ahead and reheat gently. You can make this the day before—just store it covered in the fridge. Reheat in the oven at 300°F (150°C) until warm. Avoid the microwave if you care about pecan crunch.

7. Taste the glaze before pouring. Before you toss the glaze with the potatoes, taste it. Want more zip? Add more concentrate. Too sweet? Add a squeeze of lemon or a pinch of salt. The glaze is the soul of this recipe—don’t wing it blindly.

Final tip? Don’t wait for Thanksgiving to make it. This dish deserves to be in your regular rotation. Serve it with grilled meats or even a veggie plate. It’s got range.

Ingredient Substitutes

1. Sweet Potatoes → Butternut Squash or Carrots If you can’t get sweet potatoes, peeled and cubed butternut squash is a solid sub—roasts beautifully and holds up to glaze. You could even mix it with thick-cut carrots for a fun texture combo.

2. Orange Juice → Pineapple Juice or Apple Juice (unsweetened) No OJ? Try pineapple juice for a tangy twist or apple juice for a softer, sweeter glaze. Just make sure it's not the super sugary kind. If using apple juice, consider adding a little lemon juice to cut through the sweetness.

3. Orange Juice Concentrate → Orange Zest + Extra Juice or Maple Syrup If you can’t find concentrate, use 1–2 teaspoons of fresh orange zest and an extra splash of juice. If you want a deeper glaze, pure maple syrup (not pancake syrup) works nicely as a backup.

4. Pecans → Walnuts, Slivered Almonds, or Pumpkin Seeds Walnuts give a similar nutty crunch. Almonds (especially toasted slivers) add a more delicate texture. If you're nut-free, toasted pumpkin seeds (pepitas) can give that crunchy contrast without the allergy risk.

5. Butter → Ghee or Coconut Oil For a dairy-free version, ghee (clarified butter) keeps the richness without lactose. Unrefined coconut oil works well too and adds a subtle sweet aroma that actually plays well with the orange glaze.

6. Brown Sugar → Coconut Sugar or Honey Coconut sugar has a similar molasses-like depth with a lower glycemic impact. Honey or maple syrup works too—just reduce the amount slightly, since they’re sweeter by volume.

7. Cinnamon → Pumpkin Spice or Ground Allspice No cinnamon? A pinch of pumpkin spice or ground allspice can bring that cozy warmth—just use a light hand or it can overpower the glaze.

Pro tip: Don’t sub more than 2 or 3 things at once if you’re making it for the first time. You want to keep the balance between sweet, citrusy, buttery, and crunchy—that’s the real charm of this recipe.

Remarks

This recipe isn’t just another sweet potato side—it’s a memory in the making. Whether you’re cooking for a big holiday crowd or just want to elevate a weeknight dinner, Chris Salcedo’s sweet potato dish delivers every time. The orange glaze brings brightness, the pecans bring crunch, and the whole thing feels like it was made by someone’s grandma who really knew what she was doing.

Don’t overthink it—let the ingredients shine, toast those nuts, and taste as you go. Once you make it the first time, you’ll understand why people keep coming back to this recipe. It’s humble, comforting, and just fancy enough to make people ask for seconds (and the recipe).

Go ahead—give it a try. Your table’s about to get a whole lot cozier.