Candied Sweet Potatoes with Pecan Topping

Candied Sweet Potatoes with Pecan Topping


3 large sweet potatoes, peeled and cut in cubes
4 tablespoons pecans
2 tablespoons unsalted butter
1 tablespoon sucanat or rapadura
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 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 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.

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