Description
Baked Candied Sweet Potatoes with buttery pecans, warming cinnamon, ginger and nutmeg make the perfect holiday side dish for your table.
Ingredients
- 2.5 lbs (1.1kg) sweet potatoes – about 4 medium-large
- 2 cups (300g) whole raw pecans
- 1/4 cup (1/2 stick; 57g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup (60ml) water
- 1/4 cup (60ml) pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 1 tbsp orange zest – or zest of 1 medium orange
- Optional for garnish: chopped fresh or dried rosemary, sea salt
Instructions
1. Preheat the oven to 350°F (180°C).
2. Peel and cut the sweet potatoes in half lengthwise, then slice into 1/2-inch thick half-moons. Place them into a baking dish with the pecans.
3. To make the sauce, add all of the ingredients to a saucepan and heat over medium heat. Stir constantly until the butter is fully melted.
4. When the sauce starts to bubble, stop stirring and allow it to simmer for 2 minutes.
5. Remove the sauce from heat and pour it over the sweet potatoes and pecans.
6. Toss well to evenly coat, then cover and place the dish in the oven.
7. Bake for about 50 minutes, until the potatoes are tender.
8. Remove the dish from the oven and sprinkle with flaky salt and/or rosemary if you like.
9. Cool a bit before serving.
Notes
The sauce will be runny right out of the oven, but thickens as it cools. Cover and store leftovers in the refrigerator for up to 1 week. The sauce will thicken in the fridge but will loosen again when reheated.
Tip #1: Ingredient substitutions available.
Tip #2: Pairs well with a variety of holiday main dishes.
Tip #3: To make it vegan, use plant-based butter.
Tip #4: You can use leftover baked sweet potatoes.
Tip #5: Freezing instructions available.
Tip #6: See baking sweet potatoes guide.
Tip #7: Sweet potatoes can also be cooked via stovetop, slow cooker, Instant Pot, or air fryer.