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: 274 kcal, Carbohydrates: 46 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 365 mg, Potassium: 387 mg, Fiber: 4 g, Sugar: 31 g, Vitamin A: 12069 IU, Vitamin C: 2 mg, Calcium: 75 mg, Iron: 1 mg