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Sweet Potatoes with Brown Sugar and Pecans

Photo: Susie Cushner
Yield 8 servings

Ingredients

  • 4 large sweet potatoes or yams, scrubbed
  • 3/4 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup pecan pieces (optional)

Nutrition Information

  • calcium 55 mg
  • calories 259
  • caloriesfromfat 0 %
  • carbohydrate 39 g
  • cholesterol 30 mg
  • fat 11 g
  • fiber 3 g
  • iron 1 mg
  • protein 2 mg
  • satfat 7 g
  • sodium 42 mg

How to Make It

  1. Heat oven to 375º.

  2. Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.

  3. Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.

  4. In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm.