Candied Sweet Potatoes Pecans (Print Format)
Sweet potatoes layered with pecans, brown sugar, butter, and spices for a rich, textured side dish.
# Ingredients:
→ Main Ingredients
01 -
4 lb orange-fleshed sweet potatoes
02 -
1 cup packed dark brown sugar
03 -
½ cup unsalted butter, softened
04 -
½ cup chopped pecans
05 -
1 tsp pumpkin pie spice
06 -
2 tsp unsalted butter, softened (for greasing)
# Steps:
01 -
Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork and place on a baking sheet.
02 -
Bake until potatoes are easily pierced with a knife, approximately 1 hour 30 minutes. Let cool at least 20 minutes. Keep oven on.
03 -
Combine dark brown sugar, ½ cup softened butter, chopped pecans, and pumpkin pie spice in a bowl; set aside.
04 -
Peel sweet potatoes and cut crosswise into ¾-inch thick slices.
05 -
Lightly grease a 9x13-inch baking dish with 2 teaspoons softened butter. Arrange half of the sweet potato slices in a single layer. Spoon half of the topping evenly over the slices. Add remaining potato slices and top with the rest of the topping.
06 -
Bake uncovered in the preheated oven until bubbly and browned, about 20 minutes. Serve with pan sauce.
# Tips:
01 -
For transport, assemble the dish, cover, and bake upon arrival. Walnuts can be used as a pecan substitute.