|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 6g||22%|
|Total Sugars 55g|
|Vitamin C 33mg||167%|
|*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.|
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.
1 1/2 pounds sweet potatoes
4 tablespoons (1/4 cup) unsalted butter
1 cup light or dark brown sugar, packed
2 small cinnamon sticks, optional
1/2 cup water
3/8 cup pecan halves
Steps to Make It
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.
In a large heavy skillet or Dutch oven over medium-low heat, melt the butter.
When the butter is melted and begins to foam, add the brown sugar, cinnamon sticks, if using, and the water. Bring to a simmer.
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.
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.
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.
- For extra flavor, use apple juice instead of water.