Get ready to transform your ordinary dinner into an extraordinary culinary experience with these mouthwatering Candied Sweet Potatoes with Pecans! This Southern classic isn't just a side dish – it's a sweet, buttery journey that will transport you straight to grandma's kitchen. Imagine tender sweet potato cubes perfectly caramelized in a rich, glossy sauce, topped with crunchy toasted pecans that add a delightful nutty crunch. Whether you're hosting a holiday feast or simply craving a comforting treat, this recipe promises to be the star of your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Peel the sweet potatoes and cut them into uniform 1-inch cubes. This ensures even cooking and consistent texture throughout the dish.
- In a large skillet, melt the butter over medium heat. Add brown sugar, cinnamon, and nutmeg, stirring constantly until the mixture becomes smooth and begins to bubble.
- Pour the maple syrup into the butter and sugar mixture, stirring to combine and create a rich, glossy caramel-like sauce.
- Add the cubed sweet potatoes to the skillet, gently tossing to coat each piece thoroughly with the caramel sauce. Cook for 5-7 minutes, allowing the sweet potatoes to start softening and absorbing the flavors.
- Transfer the coated sweet potatoes to the prepared baking dish, spreading them in an even layer.
- Sprinkle the chopped pecans evenly over the top of the sweet potatoes, ensuring they are distributed across the entire dish.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the sweet potatoes are tender and the pecans are lightly toasted.
- Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken and the flavors to meld together.
- Serve warm as a delightful side dish, garnishing with additional pecans if desired.
Tips
- Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Orange or golden varieties work best for this recipe.
- Uniform Cutting is Key: Cut your sweet potato cubes into consistent 1-inch pieces to ensure even cooking and a perfect texture throughout.
- Don't Rush the Caramel Sauce: Stir the butter, brown sugar, and spices constantly to prevent burning and create a smooth, glossy caramel.
- Layer Flavors: The combination of brown sugar, maple syrup, cinnamon, and nutmeg creates a complex, rich flavor profile.
- Toasting Pecans Matters: The additional 10 minutes of uncovered baking helps toast the pecans, bringing out their nutty flavor and adding a delightful crunch.
- Resting Time is Crucial: Let the dish rest for 5-10 minutes after baking to allow the sauce to thicken and flavors to meld together.
- Make Ahead Tip: This dish can be prepared in advance and reheated, making it perfect for holiday meals or potlucks.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 35mg
