Candied Sweet Potatoes with Toasted Pecans
Description
Make a special side dish of sweet potatoes for dinner, whether it is Thanksgiving or any time of the year. Many of the ingredients are already in your pantry, so go for it and make a boring side dish more like a dessert.
Ingredients
1/2 c. light brown sugar
1/4 c. granulated sugar
1 t. ground cinnamon
1 t. ground nutmeg
1 pinch kosher salt
1/2 c. unsalted butter
6 sweet potatoes, peeled and sliced into 1/3 inch rounds
2 t. vanilla extract
3/4 c. pecans, chopped and toasted
Directions
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Combine brown sugar, sugar, cinnamon, nutmeg and salt in a small bowl; set aside.
In a large skillet or Dutch oven, melt butter over medium heat. Add sliced sweet potatoes; toss to coat with butter. Sprinkle sugar mixture over the buttered potatoes; stir to coat. Reduce heat to low, cover skillet, and continue cooking for 1 hour; stirring occasionally.
When sauce has caramelized the potatoes and they are fork-tender, stir in the vanilla. The sauce will thicken slightly when off of the heat.
In a separate saute pan, toast the pecans.
Garnish the candied sweet potatoes with the toasted pecans right before serving.
6-8 servings