Candied Sweet Potatoes with Pecans

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr
• Calories: 308 Calories

Ingredients

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

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.