With just the right amount of sweetness and spice, these sweet potatoes are cooked on the stovetop until they are tender, freeing up valuable oven space at your holiday meal.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 4 pounds sweet potatoes (about 8 medium), peeled
- 6 tablespoons unsalted butter
- 1/2 cup firmly-packed dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup pecans
Instructions
- Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.
- Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.
- Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.
- Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 360 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 7 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 246 mg |
Reviews
Easy to make and delicious
A very simple and tasty recipe. It is now my go-to for candied yams. I did use yams instead sweet potatoes.
Delicious and great consistency!
My husband loved the flavor of the yams and the tenderness as well
Good
Delicious. This will be our new go to recipe. Especially since it can be done on the stovetop.
I followed the recipe to the tea…Even used the same Dutch oven. The flavor was delicious however, the sweet potatoes did not cook evenly. I solved this problem by placing it in the oven for about 10 minutes. Great idea and very flavorful, but I definitely had to make some adjustments to this recipe.
Delicious and a great way to save on critical oven space by using the Dutch oven. My new go to for thanksgiving sweet potatoes!