Indulge in the irresistible combination of candied sweet potatoes and crunchy pecans with this delightful recipe. The sweet potatoes are bathed in a sticky caramel glaze that caramelizes beautifully in the oven, creating a gooey and flavorful dish. Topped with a generous amount of toasted pecans, this dessert is perfect for any occasion. The contrast of textures and flavors will surely satisfy your sweet tooth. Enjoy the warmth and comfort of this heavenly creation as you take a bite into the heavenly sweetness.
Ingredients
- 4 large sweet potatoes
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- 1 tablespoon flour
Directions
- Preheat the oven to 375°F (190°C).
- Wash and peel the sweet potatoes. Cut them into 1/4-inch thick slices.
- In a large bowl, combine the melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
- Add the sweet potato slices to the bowl and toss until well coated with the glaze.
- In a separate small bowl, mix the chopped pecans with flour to coat them lightly.
- Transfer the sweet potatoes and the glaze to a baking dish. Sprinkle the pecans evenly over the top.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the sweet potatoes are tender and the top is caramelized.
- Remove from the oven and let it cool for a few minutes before serving. The dish can be served warm or at room temperature.
