Candied Sweet Potatoes with Pecan Topping is the best Thanksgiving side dish with Sweet Potatoes, which are baked with a Brown Sugar Sauce and Pecan Topping
3medium sizedSweet PotatoesPeeled and chopped into 1/2 inch slices
For the Sauce
1cupPacked Light Brown Sugar200gm (skip for vegan version)
½cupUnsalted Butter115gm or 1 Stick
½cupPure Maple Syrup118ml
1teaspoonPure Vanilla Extract
¼cupWater55ml
1teaspoonGround Cinnamon
½teaspoonGrated Nutmeg
½teaspoonGround Ginger
½teaspoonSalt
1teaspoonRosemary and Thyme (each)optional
1tablespoonOrange Zestoptional
½cupChopped Pecan
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INSTRUCTIONS
Preheat the oven to 350F or 180C. Grease the baking dish with cooking spray or vegetable oil or butter. Peel the Sweet Potatoes and chop them into 1/2 inch slices. Layer them in your Baking dish.
Take a saucepan, cut the Unsalted Butter into half and throw in the saucepan. Now to it add the Water, Brown Sugar, Maple Syrup, Vanilla Extract, Salt, Ground Cinnamon, Ground Ginger, Grated Nutmeg. Allow this to simmer over medium-low heat until the butter melts and the sugar dissolves in the sauce. Now, stop stirring and allow the Sauce to come to a quick boil. Allow it to boil over medium-low flame for 1 min. Take it off the heat and pour over the Sweet Potatoes.
Add the chopped Pecan over the Sweet Potatoes.
Bake the Candied Sweet Potatoes uncovered for 30 min. After 30 min, get it out of the oven, add the Rosemary and Thyme over it. Also, add the Orange Zest at this moment. Do not stir. Bake covered for the remaining 30 min.
Cool it down to room temperature and serve.
Video
Notes
You can replace Brown Sugar with 1 cup of Maple Syrup or 1/2 cup of High Fructose Dark Corn Syrup. for the Vegan Version.
Or you can use 1/2 cup of honey and 1/2 cup of Maple Syrup.
Also, if you're substituting the brown sugar, do not add any more Maple Syrup, which is written in the recipe.
Make-Ahead Instructions:
You can peel and chop the sweet potatoes and keep them in the refrigerator. Wrap the Chopped Sweet Potatoes in food-grade Aluminum Foil and keep it in the refrigerator. This will stay fresh for up to 3 days.
You can make the sauce ahead of time. Cool it down and store it in an airtight mason jar for about 3 days. Store this in the refrigerator.
To reuse the sauce, microwave it for 3 min at full power or reheat it on the stove.
Freezing Instructions:
After you've baked the Candied Sweet potatoes, cool it down completely to room temperature. Wrap with Aluminum foil. Again wrap with Plastic Food Wrap and freeze. This can be stored for up to 3 months.
To reheat it, thaw it overnight in the refrigerator and then reheat in the oven, covered with the Aluminum foil, at 350F or 180C for 25-30 min or until it is heated throughout.
Nutrition
Nutrition Facts
Candied Sweet Potatoes with Pecan Topping
Amount Per Serving
Calories 785Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 61mg20%
Sodium 392mg17%
Potassium 736mg21%
Carbohydrates 109g36%
Fiber 7g29%
Sugar 77g86%
Protein 4g8%
Vitamin A 24773IU495%
Vitamin C 6mg7%
Calcium 120mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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