Brown Sugar Glazed Sweet Potatoes With Toasted Pecans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/15/22
glazed sweet potatoes and pecans in serving bowl
Diana Rattray
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
462 Calories
15g Fat
81g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 462
% Daily Value*
Total Fat 15g 20%
Saturated Fat 8g 38%
Cholesterol 31mg 10%
Sodium 77mg 3%
Total Carbohydrate 81g 29%
Dietary Fiber 6g 22%
Total Sugars 55g
Protein 4g
Vitamin C 33mg 167%
Calcium 110mg 8%
Iron 2mg 9%
Potassium 892mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple brown sugar glaze flavors these delicious candied sweet potatoes, and the toasted pecans make the dish extra special.

Add a cinnamon stick or two to the glaze mixture for a spiced flavor.

Use your well-seasoned iron skillet to cook these sweet potatoes, or cook them in a heavy deep skillet or Dutch oven.

Ingredients

Steps to Make It

  1. Peel the sweet potatoes and slice into rounds about 1/4-inch thick. If the potatoes are very thick, cut in half lengthwise before slicing.

  2. In a large heavy skillet or Dutch oven over medium-low heat, melt the butter. 

  3. When the butter is melted and begins to foam, add the brown sugar, cinnamon sticks, if using, and the water. Bring to a simmer.

  4. Add the sweet potato slices to the sugar mixture and stir to coat well. Cover and simmer, stirring and turning frequently, for about 25 to 30 minutes, or until the sweet potatoes are tender. 

  5. Meanwhile, in a dry skillet over medium heat, toast the pecan halves. Cook the pecans until they begin to brown lightly and smell toasty, turning frequently. Immediately pour the toasted pecans out onto a plate to stop the cooking process. 

  6. Remove the cover from the skillet or Dutch oven and add the toasted pecan halves. Continue cooking -- while gently turning the sweet potatoes frequently -- until the juices are reduced to a thick syrup and the potatoes are nicely glazed. Watch carefully for scorching. 

Recipe Variation

  • For extra flavor, use apple juice instead of water.