Best 5 Candied Sweet Potatoes With Pecans Recipes

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Indulge in a delightful culinary journey with our Candied Sweet Potatoes with Pecans recipe, a harmonious blend of sweet, savory, and crunchy textures. This delectable dish showcases tender sweet potatoes caramelized to perfection, enveloped in a luscious glaze infused with aromatic spices. To elevate the experience, toasted pecans add a delightful crunch, while a hint of orange zest brightens the flavors.

Accompanying this star recipe are three additional sweet potato creations that promise to tantalize your taste buds. Embark on a smoky adventure with our Smoked Sweet Potatoes, where the sweet potatoes are infused with a rich smoky flavor through a simple smoking process. For a more classic twist, try our Roasted Sweet Potatoes with Honey Butter, where roasted sweet potatoes are generously coated in a luscious honey butter sauce, resulting in a caramelized, golden-brown treat.

If you're seeking a healthier alternative, our Air Fryer Sweet Potato Fries offer a crispy, guilt-free indulgence. These fries are air-fried to perfection, achieving a crispy exterior while maintaining a tender interior, all without the added oil. Explore the diverse flavors of sweet potatoes through these carefully curated recipes, each offering a unique culinary experience that will leave you craving for more.

Here are our top 5 tried and tested recipes!

CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS



Candied Sweet Potatoes with Brown Sugar and Pecans image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

3 pounds medium sweet potatoes
1/2 cup butter
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
3/4 cup coarsely chopped pecans

Steps:

  • Preheat the oven to 375° F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
  • Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
  • In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
  • To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
  • Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.

CANDIED SWEET POTATOES WITH PECANS



Candied Sweet Potatoes with Pecans image

This nice old-fashioned side dish is perfect for the holidays and easily down-sized for two, it's a dish that can be made often to complement any meal. The touch of pineapple juice adds a nice flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 7

1 large sweet potato
1/4 cup packed brown sugar
2 tablespoons chopped pecans
1 tablespoon unsweetened pineapple or orange juice
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

Nutrition Facts : Calories 385 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 6g fiber), Protein 4g protein.

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT



Sweet Potato Pie with Candied Pecans and Coconut image

Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1 1/2 pounds garnet yams or sweet potatoes (about 3 medium)
3/4 cup heavy cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup pecans, coarsely chopped
1/2 cup sweetened flaked coconut
Whipped cream, for serving, optional

Steps:

  • For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
  • Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
  • Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
  • For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
  • Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
  • For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS



Mashed Sweet Potatoes With Brown Sugar and Pecans image

This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.

Categories     Thanksgiving     Side     Sweet Potato/Yam     Bon Appétit     Food Processor     Nut     Bake     Vegetarian     Kid-Friendly     Pecan     Fall     Maple Syrup     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 12-14 servings

Number Of Ingredients 11

For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Steps:

  • Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
  • Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
  • Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
  • Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Tips:

  • For the best results, choose firm, medium-sized sweet potatoes that are free of blemishes and bruises.
  • Pierce the sweet potatoes all over with a fork before baking. This will help them cook more evenly.
  • Do not overcook the sweet potatoes. They should be tender but not mushy.
  • If you are using a microwave to cook the sweet potatoes, be sure to pierce them all over with a fork before cooking. This will help them cook more evenly.
  • Once the sweet potatoes are cooked, let them cool slightly before handling them.
  • Be careful when slicing the sweet potatoes. They can be slippery.
  • If you are using a food processor to make the candied yams, be sure to use the pulse setting. This will help you achieve the desired consistency.
  • Candied sweet potatoes can be served warm or cold. They are a great addition to any holiday meal.
  • If you are making the candied sweet potatoes ahead of time, be sure to store them in an airtight container in the refrigerator. They will keep for up to 3 days.

Conclusion:

Candied sweet potatoes are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great source of vitamins and minerals, and they can be served as a side dish, a main course, or even a dessert. Whether you are looking for a classic holiday dish or a new way to enjoy sweet potatoes, candied sweet potatoes are sure to please.

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