Brown Sugar Sweet Potatoes with Pecans
If you like a simple Sweet Potato dish with just a touch of Holiday flair, this may be what you’re looking for. The butter-roasted pecans add just enough salty crunchy flavor to offset the brown sugar sweetness of the sweet potatoes. I wouldn’t be opposed to serving these sweet potatoes as an everyday side dish as well as during the Holidays.
3 large sweet potatoes, peeled and cut in cubes
4 tablespoons pecans (or more to taste)
2 tablespoons unsalted butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Place the cubed sweet potatoes in a large saucepan. Fill the pan with cold water just high enough to cover the potatoes. Place over medium high heat. Bring the potatoes to a quick boil. Continue boiling 15 – 20 minutes or until the potatoes is fork tender. Drain the potatoes thoroughly. Place a skillet over low heat. Add the butter and allow it to melt completely. Add the pecans and toast for 3 minutes turning a couple of times during cooking. Be careful not to over cook the pecans they can burn easily. Remove the pecans to a paper towel. Place the potatoes in a large bowl. Add the brown sugar. Mash the potatoes and sugar together with a potato masher. Sprinkle in the cinnamon. Stir to combine the flavors. Cover the top with the toasted pecans before serving.
Number of Servings: 6
Serving Size: 1/2 cup