Candied Sweet Potatoes with Pecans Recipe

5 1 1
Candied Sweet Potatoes with Pecans Recipe
Candied Sweet Potatoes with Pecans Recipe photo by Taste of Home
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Candied Sweet Potatoes with Pecans Recipe

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5 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 1 large sweet potato
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 1 tablespoon unsweetened pineapple or orange juice
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

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.
When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish.
In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter.
Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through. Yield: 2 servings.
Originally published as Candied Sweet Potatoes in Reminisce Extra November 2006, p52

  • 1 large sweet potato
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 1 tablespoon unsweetened pineapple or orange juice
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
  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.
  2. When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish.
  3. In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter.
  4. Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through. Yield: 2 servings.
Originally published as Candied Sweet Potatoes in Reminisce Extra November 2006, p52

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MY REVIEW
pamstarkey User ID: 6748256 162859
Reviewed Nov. 28, 2013

"I doubled this recipe. First off I used juice from a large fresh orange, omitted the lemon juice. I grated in some orange rind, used the cinnamon, and mixed in 1 1/2 t. corn starch. I then added the butter and a pinch of salt, cooked in the micro-wave until the butter was melted. I prepared this the night before, as I was making it for Thanksgiving and wanted all my sides completed. The next day I baked it in the oven, uncovered for 15 mins. My family and I like marshmallows, so I then topped it with mini marshmallows, put it back in the oven until the marshmallows were golden brown. This was delish. Would have been better with the pecans, however, I was out. Next time a definite addition"

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