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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Sweet Potatoes with Brown Sugar and Pecans

Real Simple NOVEMBER 2000

  • Yield: 8 servings


  • 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.

Nutritional Information

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

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Sweet Potatoes with Brown Sugar and Pecans Recipe