Baked Southern Candied Sweet Potatoes
User Reviews
5
Baked Southern Candied Sweet Potatoes
Description
Baked Southern Candied Sweet Potatoes combine peeled and sliced sweet potatoes that are boiled just until tender but still hold their shape. After draining, the potatoes are mixed with melted butter, a combination of brown and white sugars, cinnamon, nutmeg, and salt to create a rich, spiced coating. Adding pecan halves introduces a crunchy nutty element that complements the sweetness. The mixture is baked until the sugars dissolve into a glossy sauce that easily coats each slice, and the potatoes become perfectly soft but not mushy.
The dish offers a blend of smooth, tender sweet potato slices with a sticky, caramelized glaze that highlights traditional Southern flavors. The subtle warmth from the cinnamon and nutmeg balances the sugars, while the toasted pecans add texture and depth. Baking at a high temperature helps develop the sauce and softens the potatoes further without disintegrating them.
This preparation is ideal as a side dish during festive occasions like Thanksgiving or Christmas dinners but can also be enjoyed as a hearty accompaniment to everyday meals. The nuts and spices give it character beyond plain sweet potatoes, making it a comforting and satisfying choice.
Topping with candied pecans as a final garnish enhances both flavor and presentation. Stirring the potatoes before serving helps redistribute the syrupy glaze for consistent taste.
Ingredients
- 3-4 sweet potato peeled and sliced into ¼-inch thick rounds, large
- 1 cup pecan halves
- ¾ cup butter melted (12 tablespoons)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt or to taste
Instructions
- Place sweet potato rounds in a large pot and cover with water. Bring to a boil and cook until tender (do not over-cook, they should still be slightly firm and not mushy). Drain and transfer to a large bowl.
- Add pecans, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and salt to the bowl and stir to combine making sure potatoes are well-coated.
- Transfer mixture to a large casserole dish and bake at 400 for 15-20 minutes until sugars are dissolved and potatoes are very easily pierced with a fork. Stir the potatoes to coat with the sauce at the bottom of the dish and serve.
Notes
- Ensure sweet potatoes are cooked until just tender to maintain some firmness.
- Top the dish with candied pecans for added crunch and sweetness.
- Stir potatoes after baking to coat them evenly with the caramelized sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 365mg | 15% |
| Potassium | 387mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 12069IU | 241% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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