Candied Sweet Potatoes with Pecans recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

4 pounds orange-fleshed sweet potatoes
1 cup packed dark brown sugar
½ cup unsalted butter, softened
½ cup chopped pecans
1 teaspoon pumpkin pie spice
2 teaspoons unsalted butter, softened

Nutrition Info

308.2 calories
carbohydrate: 49.3 g
cholesterol: 22 mg
fat: 12 g
fiber: 5 g
protein: 2.9 g
saturatedFat: 5.6 g
servingSize: -
sodium: 89.6 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.

  2. Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.

  3. Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.

  4. Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.

  5. Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.

  6. Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.

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