Pumpkin pie spice and crunchy pecans add flavor and texture to this Thanksgiving- and Christmas-ready candied sweet potato side dish.
Preparation Time
10 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr
Calories
308 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
Step 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.
Step 3
Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
Step 4
Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
Step 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.
Step 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.
