Glazed Sweet Potatoes
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.
Ingredients
-
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
Directions
1.
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.
2.
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.
3.
Transfer sweet potatoes to an oven-proof baking dish; spoon glaze on top and stir to combine. Sprinkle top evenly with chopped pecans.
Do-Ahead Tip
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
Calories 266, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 16 mg, Sodium 166 mg, Carbohydrate 40 g, Fiber 4 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Classic Candied Sweet Potatoes
This is the classic made-from-scratch sweet potato recipe. It's easy and can be completely cooked on top of the stove.
See RecipeMore Great Recipe Ideas from Family Circle
