Baked Southern Candied Sweet Potatoes
Sweet, caramelized baked southern candied sweet potatoes make the perfect Fall side dish - especially for holidays like Thanksgiving and Christmas!
Servings: 8 servings
Ingredients
- 3-4 large sweet potatoes peeled and sliced into ¼-inch thick rounds
- 1 cup pecan halves
- ¾ cup butter melted (12 tablespoons)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt or to taste
Instructions
- 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.
Notes
Tip: Top with candied pecans.
Nutrition
Calories: 274kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 365mg | Potassium: 387mg | Fiber: 4g | Sugar: 31g | Vitamin A: 12069IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
