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Candied Sweet Potatoes with Pecans
Candied Sweet Potatoes with Pecans
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Elevate your holiday table with sweet potatoes candied in pumpkin pie spice and topped with crunchy pecans.
Ingredients:
  • 4 pounds orange-fleshed sweet potatoes
  • 1 cup packed dark brown sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup chopped pecans
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons unsalted butter, softened
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prick the potatoes several times with a fork before placing them on a baking sheet.
  • Bake potatoes in the preheated oven for 1 1/2 hours until easily pierced halfway through with a sharp knife. Let them cool for at least 20 minutes before moving on. Keep the oven on.
  • Combine brown sugar, 1/2 cup of butter, pecans, and pumpkin pie spice in a bowl until fully mixed for the topping.
  • After the sweet potatoes have cooled, peel them and slice into 3/4-inch thick rounds.
  • Grease a 9x13-inch ceramic or glass baking dish with a touch of butter. Layer potato slices in the dish, adding a dollop of topping on each. Repeat with remaining potatoes and topping for a delicious double-layered dish.
  • Bake in the hot oven until golden and bubbling, approximately 20 minutes. Serve with a generous amount of sauce from the base for each serving.

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