Glazed Sweet Potatoes
Recipe from Family Circle

Although this side-dish recipe is a must-have for Thanksgiving and Christmas, you can enjoy it throughout the winter months when sweet potatoes are most available.

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  • 2   tablespoons 
    vegetable oil
  • 3   pounds 
    sweet potatoes, peeled and cut into 1-inch chunks
  • 3/4  teaspoon 
  • 6   tablespoons 
    unsalted butter
  • 2/3  cup 
    packed dark-brown sugar
  • 1/2  teaspoon 
    pumpkin pie spice
  • 1/2  cup 
    toasted pecans, coarsely chopped
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and stir-fry for 10 minutes, stirring frequently. Stir in 3/4 cup water and 1/4 teaspoon of the salt. Cover and reduce heat to medium. Cook for an additional 8 to 10 minutes, stirring occasionally.
In a small skillet, melt butter over medium heat. Stir in brown sugar, pumpkin pie spice and remaining 1/2 teaspoon of the salt. Cook for 1 minute; stir until sauce is smooth.
Transfer sweet potatoes to an oven-proof baking dish; spoon glaze on top and stir to combine. Sprinkle top evenly with chopped pecans.
If not serving right away, do not top with pecans. Let cool completely; cover and refrigerate for up to 2 days. To serve, bring to room temperature. Reheat at 325 degrees F for 30 minutes. Sprinkle nuts over top immediately before serving.
Nutrition information
Per Serving: cal. (kcal) 266, Fat, total (g) 11, chol. (mg) 16, sat. fat (g) 4, carb. (g) 40, fiber (g) 4, pro. (g) 2, sodium (mg) 166, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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