• 4 Ratings



  • Wash sweet potatoes and pierce several times with a fork. Bake in a 350 degree F oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.

  • Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook.) Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.

  • Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth. Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt. Beat until fluffy. Spread mixture in a lightly greased 2-quart rectangular baking dish. Just before baking, sprinkle with candied pecans. Bake, uncovered, for 30 minutes or until heated through.


Refrigerate candied pecans, wrapped in plastic wrap, up to 3 days. Store unbaked casserole, covered, in refrigerator up to 1 day. Bake, covered with foil, in a 350 degree F oven for 20 minutes. Uncover, sprinkle with pecans, and continue baking as above.

Nutrition Facts

243 calories; 6 g total fat; 1 g saturated fat; 0 mg cholesterol; 138 mg sodium. 44 g carbohydrates; 6 g fiber; 3 g protein; 3338 RE vitamin a; 35 mg vitamin c;


4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1