Candied Pecan Sweet Potatoes
- 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.
From the Test Kitchen
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 (Candied Pecan Sweet Potatoes)
- Per serving:
- 243 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 138 mg sodium ,
- 44 g carb. ,
- 6 g fiber ,
- 3 g pro.