Candied Sweet Potatoes

5 from 1 vote

Candied Sweet Potatoes are baked in a sweet, buttery sauce and topped with crunchy sweet-spicy pecans in this satisfying side. They are the perfect side dish for Thanksgiving, and also pair well with roast pork loin, ham, or chicken.

Prep Time10

Cook Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 306kcal

Author: Kathy Kingsley

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