2 tablespoons vegetable oil
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
3/4 teaspoon salt
6 tablespoons unsalted butter
2/3 cup packed dark-brown sugar
1/2 teaspoon pumpkin pie spice
1/2 cup toasted pecans, coarsely chopped
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.
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