Baked Southern Candied Sweet Potatoes
Try this Baked Southern Candied Sweet Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1 1/4 teaspoons cinnamon
- 1 teaspoon salt or to taste
- 12 tablespoons butter melted
- 3-4 large sweet potatoes peeled and sliced into 1/4-inch thick rounds
- 1 cup pecan halves (i used diamond of california pecans)
- Carbohydrate 35.781009416476 g
- Cholesterol 45.7546875196215 mg
- Fat 17.3161856324023 g
- Fiber 0.244318742752075 g
- Protein 0.238130000119622 g
- Saturated Fat 10.968821567188 g
- Serving Size 1 1 Serving (58g)
- Sodium 130.342625062379 mg
- Sugar 35.5366906737239 g
- Trans Fat 1.22005968801819 g
- Calories 291 calories
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.
