Candied Sweet Potatoes with Pecans
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 2 servings.
This nice old-fashioned side dish is perfect for the holidays and easily down-sized for two, it's a dish that can be made often to complement any meal. The touch of pineapple juice adds a nice flavor. —Ruby Williams, Bogalusa, Louisiana
Ingredients
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1 large sweet potato
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1/4 cup packed brown sugar
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2 tablespoons chopped pecans
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1 tablespoon unsweetened pineapple or orange juice
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1 teaspoon lemon juice
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1/4 teaspoon ground cinnamon
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1 tablespoon butter
Directions
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1.
Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain.
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2.
When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish.
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3.
In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter.
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4.
Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.
Nutrition Facts
3/4 cup: 385 calories, 11g fat (4g saturated fat), 15mg cholesterol, 71mg sodium, 71g carbohydrate (45g sugars, 6g fiber), 4g protein.
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