Tuesday, May 9, 2017
Candied Sweet Potatoes with Pecans
Candied Sweet Potatoes with Pecans 3 pounds medium sweet potatoes ½ cup butter (1 stick) ½ cup firmly packed brown sugar 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon salt For the topping: 3 tablespoons butter, melted ½ cup firmly packed brown sugar 3 tablespoons all-purpose flour ¾ cup coarsely chopped pecans Preheat the oven to 375 degrees F. Lightly spray a 13x9-inch baking dish with non-stick cooking spray. Wash and peel the sweet potatoes. Slice them into ¼ inch slices and place them in the baking dish. In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and cook for 45 minutes. To make the topping, stir together the melted butter, brown sugar, flour, and pecans. Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.