These are excellent and easy to make. The pecan mixture is so good. I used coconut palm sugar which is all natural and low glycemic. The sweet potatoes were quite large, so once they were completely done I cut each half in half. Since it was Thanksgiving I put half a normal size marshmallow on top of each 1/4 and broiled for just a couple of minutes to brown. PERFECT!
Sweet Potatoes with Brown Sugar and Pecans
Photo: Susie Cushner
Yield: 8 servings
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Amount per serving
- Calcium: 55mg
- Calories: 259
- Calories from fat: 0%
- Carbohydrate: 39g
- Cholesterol: 30mg
- Fat: 11g
- Fiber: 3g
- Iron: 1mg
- Protein: 2mg
- Saturated fat: 7g
- Sodium: 42mg
- 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)
- Heat oven to 375º.
- 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.
- 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.
- 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.
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Sweet Potatoes with Brown Sugar and Pecans Recipe at a Glance