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Baked Southern Candied Sweet Potatoes | lecremedelacrumb.com
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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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Tiffany

Ingredients

  • 3-4 large sweet potatoes, peeled and sliced into 1/4-inch thick rounds
  • 1 cup pecan halves (I used Diamond of California Pecans)
  • 3/4 cup butter, melted (12 tablespoons)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 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.