These Candied Sweet Potatoes are baked in a sweet, buttery sauce and topped with crunchy sweet-spicy pecans and make for a satisfying side. They are the perfect side dish for Thanksgiving, and also pair well with roast pork loin, ham, or chicken.
Sweet potatoes topped with a sweet-spicy pecan crust, creates a harmonious blend of creamy and crunchy textures, bursting with warm, comforting flavors. This casserole is sure to become a traditional holiday dish.
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Essential Ingredients
Sweet potatoes: They vary considerably in shape, skin tone, and flesh tone. They vary in texture, too, and are divided into dry-fleshed and moist-fleshed varieties. Dry-fleshed sweet potatoes have lighter tan skins and a slightly mealy texture compared to moist-fleshed ones, whose skins range from copper to purple and which have a somewhat creamier texture. We've found that, ultimately, variations in appearance and texture make little difference in cooking and in flavor.
Pecans: Personally, I think the only nuts to use in this recipe are pecans. They offer a rich, buttery flavor with a hint of sweetness, which pairs well with the sweet potatoes. And their texture is both crispy and creamy, creating a delightful, nutty experience.
How to make the recipe
1. In a large pot, combine the sweet potatoes, butter, 1 cup of the brown sugar, ½ cup water, the salt and pepper. Bring the mixture to a boil., stirring to combine ingredients. Reduce the heat to medium-low, cover and cook until the potatoes are tender, about 30 minutes.
2. Using a slotted spoon, remove the potatoes to a bowl, leaving liquid in pan. Cook the liquid over medium-high heat until the liquid begins to boil., Reduce the heat and cook until liquid becomes a syrupy, 8 to 10 minutes. Remove the pot from heat, return the potatoes to the pot and stir gently to coat with syrup.
3. Transfer the potatoes to a 9-x-13 inch baking dish and spread evenly. Spoon the nut mixture evenly over the potatoes.
4. Make the topping: In a small bowl, mix the brown sugar, cayenne pepper, and salt. Add the pecans and egg white, stir until thoroughly combined.
5. Transfer the potatoes to a 9-x-13 inch baking dish and spread evenly. Spoon the nut mixture evenly over the potatoes.
6. Bake the casserole until the potatoes are heated through and the nuts are crisp, 10 to 12 minutes. Serve hot.
Recipe Tips
- Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, place into an oven safe dish, and heat in an oven at 350 degrees for 20 minutes.
- This casserole can be partially made in advance. Add cooked sweet potatoes to baking dish, and do not prepare the topping. Cover and refrigerate for up to 2 days. When ready to bake, remove from the refrigerator 45 minutes before baking, and preheat oven to 400°F. Place casserole in oven for 15 to 20 minutes, make pecan topping while potatoes heat. Remove potatoes from oven and increase to 425°F. Spread pecan topping evenly over the top and bake 10 to 12 minutes or until nuts are cri
Recipe FAQs
Store all sweet potatoes in a cool, well-ventilated spot. They don't keep as
well as white potatoes, so use them within a week or two after buying. Never refrigerate them raw, as they'll spoil even more quickly.
Sweet potatoes are botanically distinct from yams. Sweet potatoes have a smooth, orange flesh, while yams have rough, brown skin and starchy, white, or purple flesh.
Candied Sweet Potatoes
Ingredients
- 5 lbs. sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
- 8 Tbs. salted butter
- 1 cup light brown sugar
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
Pecan Topping
- 2 cups ( 8 oz.) pecan halves
- ½ cup light brown sugar
- 1 large egg white, lightly beaten
- ⅕ tsp. kosher salt
- ⅕ tsp. cayenne pepper
Instructions
- In a large pot, combine the sweet potatoes, butter, 1 cup of the brown sugar, ½ cup water, the salt and pepper. Bring the mixture to a boil., stirring to combine ingredients. Reduce the heat to medium-low, cover and cook until the potatoes are tender, about 30 minutes.
- Using a slotted spoon, remove the potatoes to a bowl, leaving liquid in pan. Cook the liquid over medium-high heat until the liquid begins to boil., Reduce the heat and cook until liquid becomes a syrupy, 8 to 10 minutes. Remove the pot from heat, return the potatoes to the pot and stir gently to coat with syrup.
- Preheat the oven to 425°F.
- Make the topping: In a small bowl, mix the brown sugar, cayenne pepper, and salt. Add the pecans and egg white, stir until thoroughly combined.
- Transfer the potatoes to a 9-x-13 inch baking dish and spread evenly. Spoon the nut mixture evenly over the potatoes.
- Bake the casserole until the potatoes are heated through and the nuts are crisp, 10 to 12 minutes. Serve hot.
Notes
- Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, place into an oven safe dish, and heat in an oven at 350 degrees for 20 minutes.
- Walnuts or almonds can be used in place of pecans.
Nutrition
Comments and ratings
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Tyler says
Yes, please! This recipe is a winner.