Sweet, caramelized baked southern candied sweet potatoes make the perfect Fall side dish – especially for holidays like Thanksgiving and Christmas!
Sweet potatoes are one of my favorite vegetables, or foods in general really. I eat them all year round but in the Fall I go a little crazy with them. They are probably my very favorite side dish at holiday dinners and I look forward to filling at least half of my plate with whatever variety of sweet potatoes is being served. At my house, it’s either my famous candied pecan sweet potato casserole, or these amazing (and brand new!) baked southern candied sweet potatoes. If you are a fan of sweet potatoes, you can’t go wrong with either.
My candied pecan sweet potato casserole has a lot of the same ingredients but the sweet potatoes are mashed, the pecans are even sweeter, and there is a third layer of toasted marshmallows on top. This version is a little more traditional with half-moon potatoes and no marshmallows. It is a breeze to make with just a few simple ingredients and it makes the perfect side dish for any holiday meal!
- 3-4 large sweet potatoes, peeled and sliced into ¼-inch thick rounds
- 1 cup pecan halves (I used Diamond of California Pecans)
- 12 tablespoons butter, melted
- ½ cup brown sugar
- ½ cup white sugar
- 1¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt, or to taste
- Place sweet potato rounds in a large pot and cover with water. Bring to a boil and cook until tender (do not over-cook, they should still be slightly firm and not mushy). Drain and transfer to a large bowl.
- Add pecans, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and salt to the bowl and stir to combine making sure potatoes are well-coated.
- Transfer mixture to a large casserole dish and bake at 400 for 15-20 minutes until sugars are dissolved and potatoes are very easily pierced with a fork. Stir the potatoes to coat with the sauce at the bottom of the dish and serve.