Candied Sweet Potatoes
User Reviews
4.9
Candied Sweet Potatoes
Description
This Candied Sweet Potatoes recipe begins by boiling peeled (optional) and cubed sweet potatoes until soft. They are mashed with plant-based milk, vanilla extract, brown sugar, cinnamon, nutmeg, and powdered ginger, creating a spiced and sweetened base with smooth texture. The mashed sweet potatoes are spread evenly in a greased baking dish.
The topping mixture combines all-purpose flour, vegan butter, brown sugar, and chopped pecans, mixed until crumbly and spread evenly over the sweet potatoes. Baking at 350°F crisps the topping while warming the potato layer underneath. The contrast between the creamy, warmly spiced sweet potatoes and the crunchy, nutty topping defines the dish.
Candied sweet potatoes can be served warm as a side dish during fall or holiday meals, complementing savory mains well. The combination of familiar autumnal spices and pecan topping gives it a comforting and seasonal character.
For convenience, the recipe suggests leaving the skins on sweet potatoes to save time and preserve nutrients. Adjust brown sugar amounts to taste to balance sweetness to preference.
Ingredients
For the sweet potatoes
- 3 ½ pounds sweet potato rinsed and cut into 1-inch cubes
- ½ cup plant-based milk any variety
- 2 teaspoons vanilla extract
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger powdered
For the topping:
- ¼ cup all-purpose flour
- ¼ cup vegan butter
- ¼ cup brown sugar packed
- ¾ cup pecans chopped
Instructions
- Preheat the oven to 350 degrees F and lightly grease an 8x8 casserole dish.
- In a medium pot, submerge the sweet potatoes in water and bring to a boil. Cook until the potatoes are softened, about 12 to 15 minutes.
- Drain the water using a colander and place the potatoes back into the pot. Using a potato masher, mash the potatoes. Pour in the milk, vanilla, ¼ cup of brown sugar, cinnamon, nutmeg, and powdered ginger, and mix together until thoroughly combined. Transfer to the 8x8 dish and spread until it’s evenly leveled.
- In a mixing bowl, mix together the all-purpose flour, vegan butter, brown sugar, and pecans, until thoroughly mixed. Evenly spread the mixture onto the prepared sweet potatoes and bake for 20 minutes.
- Remove from the oven and enjoy!
Notes
- Leaving the sweet potato skins on saves preparation time and retains nutrients.
- Ensure sweet potatoes are fully softened before mashing for a smooth texture.
- The pecan topping adds contrasting crunch and nuttiness to the creamy potatoes.
- Serve warm as a side, especially during fall and holiday meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 179mg | 7% |
| Potassium | 741mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 22g | 44% |
| Vitamin A | 28431IU | 569% |
| Vitamin C | 5mg | 6% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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